Tonight’s dinner project: the Food Network’s crispy garlic-sage potatoes. (My next CSA box pickup is Friday, and those leftover potatoes from the last box aren’t peeling themselves.) Here’s the recipe (courtesy of foodnetwork.com / The Food Network Magazine):
Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.
interested in a CSA? try be wise ranch.
want to shop local this weekend? check out cecilia boutique in mission hills.
need new tunes? enjoy fun.’s upcoming album and peruse their 2012 tour schedule — so you can say you saw them when.