Tuesday, May 18, 2010
Meat and Potatoes
Of course, with meat, potatoes are de rigueur. The first step, then, was to get the baby Yukon Golds in the oven. Wash, dry. Place on a baking pan, then coat them with olive oil, rosemary, and sea salt.
Roast at 425 until the skins are wrinkly and the insides tender and creamy, about 30 minutes. (Meanwhile, take the chops, which should be about an inch thick, out of the fridge and let them come to room temperature.) Pull the potatoes from the oven, and turn it to broil. Rub the chops with garlic, then salt, pepper, and rub with olive oil. The broiler rack should be on the highest shelf. Broil 4 1/2 minutes per side, then let rest for 5 minutes or so. The inner meat should still be pink. If you are, heaven help you, a devotee of well-done meat, cook for 5 minutes per side, but I won't answer for the consequences.
I served the meat and taters with delicate little fiddleheads on the side. It wasn't mac and cheese; in fact, it was far less time-consuming to make. And pretty comforting, at that.
Posted by Barbara L. Hanson at 12:35 PM
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