Crispy Grilled Pepper Potato Slices.6/25/2012
I'm feeling pretty lucky today, my feet landed firmly on the right side of the bed. First, I found a fiver whilst 'ti...
I'm feeling pretty lucky today, my feet landed firmly on the right side of the bed. First, I found a fiver whilst 'tidying' my room up. We won nearly £50 on three scratchcards, the sun is shining, I won a book & I finally got some ground almond to make some cookies this weekend.
Oh, and the biggest thing of all. My appetite is back. WHOOPEE!
It flooded back just before I got to my Nan's on Saturday afternoon. Luckily, my Nan is never short of food. Before you know it, I was set up, with a packet of biscuits to my left, a diet coke, tea, special K bar and bucket of mints to my right. My Nan would never let anyone go hungry whilst they are under her roof. God forbid!
Saturday I had a bit of a baking spree, I made another couple 'o batches of doughnuts, and a big plate of brownies. Vanilla Fudge Swirl Brownies to be precise. They were gone by 8'o clock, things like that don't stay around very long our way. I didn't get to take any pictures, I was in such a rush and doing everything near enough one handed.
We took half of the baking over to our friend, who had requested something chocolatey and home baked. She asked nicely, and I don't need more than one excuse to whip out my apron & wooden spoon.
I did some experimenting recently, and this was the best result to come out of the kitchen. They are beautiful, especially if you have a big old cast Iron griddle pan. They are also incredibly easy to make. They take no more than 5 minutes prep, and about 45 minutes cooking. 30 minutes of that, you can just sit back and read a magazine.
1lb new potatoes
1 tablespoon olive oil
1/2 tablespoon cracked black pepper
2 teaspoons balsamic vinegar
1/2 teaspoon light soft brown sugar
2 vegetable stock cubes
1/2 tablespoon Worcester sauce
Pinch of salt to season
First off, cut your new potatoes in to thin slices. About 1/2 cm thick. Take a big saucepan, and bring to boil with the stock cubes. Once it's boiling add the new potato slices, cover and leave to boil, on a medium heat for 25-30 minutes.
Whilst this is cooking, mix together the black pepper, balsamic vinegar, brown sugar, olive oil & Worcester sauce together. Whisk for a few seconds until it starts to combine.
Once the potatoes are done, heat up a griddle pan, to high temperature. Dip a piece of bread in oil, once it sizzles when touched to the pan, it's hot enough.
Drain the potato's, and cover in the black pepper mixture, make sure it's covered evenly and leave to the side for the 10 minutes to so it takes for the griddle pan to heat up.
Place the potato's down onto the griddle pan, making sure the side fully touches the pan, try to not overlap them too much, so that all the skin can crisp. Cook each side for about 5-10 minutes until the skin starts to crisp and blacken in places.
Remove, season with salt and serve! I have to say, it goes pretty well with grilled chicken, or even on their own in bowl as a snack. You can also make these potato's on the barbecue, yet another excuse to hope for nice weather!
See you in a bit!