Happy Monday Everyone! Mondays aren’t my most favorite day … perhaps because Russ and I always have SO much fun on our weekends! This past weekend we headed to Saratoga Springs, New York!
We visited with my friend Dianna (who I met during my dietetic internship at the Brigham and Women’s Hospital) her husband Neil and their two children. We have been going to the Saratoga Springs Racetrack for the past 20 years or so! We started coming up to the Saratoga pre-kids and then started coming with our families.
Saratoga Springs is a wonderful place to visit. It’s a city that comes completely alive during track season with barbershop quartets singing on the street corners and live bands playing in many of the local pubs. The 1860’s brought growth and development to Saratoga with the birth of the Victorian and Gambling Eras. It was a big resort and spa area where the high society could indulge in an extravagant vacation. One of the prominent old Victorian style hotels in the center of the town is the Adelphi.
The shopping is quite fun too….I found a GREAT paper store called Paper Dolls of Saratoga. And picked up a few fun paper straws and crafty items!
Oh well….we sure had fun and isn’t that more important?
Today I thought I would share a quick and easy potato recipe with you. Last week I cooked up an old stand by…accordion potatoes. My kids like potatoes made this way better and really it just takes a few minutes to add thinly slices to the potato….cutting only half way through…
When they are fully cooked–about an hour, top with grated parmesan cheese or a bit of chopped chives and melted butter. The longer you cook, the more browned they become. You can drizzle them with olive oil but the milk solids help with the browning and flavor.
- Red skin potatoes (as many as you plan to eat)
- chives (optional)
- Parmesan cheese (option)
- Wash and scrub potato skin.
- With sharp knife, cut thin slices--halfway through potato.
- Smear about 1-2 tsp. soft butter over top of potato
- Sprinkle with salt and pepper.
- Wrap in tin foil-tightly to avoid butter leaking through tin foil (can cause fire on grill!)
- Turn a few times while cooking. Cook about 45 minutes to 1 hour depending on size.
- Sprinkle with Parmesan cheese or chopped chives for garnish if desired.