November 19, 2010

Friday's Drawers: Such a spud

turnips, cranberries, boat load of beans, carrots, sweet potatoes,
butternut squash, onions, rosemary, sage
I have so many potatoes right now. And a 5 year old that likes silly jokes, so here is quite a mashup. Heh.

Why did the potato cross the road?
He saw a fork up ahead.

How do you describe an angry potato?
Boiling Mad.

Why didn't the mother potato want her daughter to marry the famous newscaster?
Because he was a commontater.

Why wouldn't the reporter leave the mashed potatoes alone?
He desperately wanted a scoop.

What do you say to a mean and angry baked potato?
Anything, just butter him up.

What do you call a baby potato?
A small fry!


With 3 weeks (or more) of potatoes s-puttering around our house, it was time to po-ta-toe the line and cook up some 'taters.

With the help of a timely ad I fell prey too, I give you a modified recipe from Potato Goodness. (btw, I could be all super-chef-like and say I modify these recipes to make them better, but the honest to potato goodness truth is that I rarely have everything on hand that I need to follow these things to a T.  So I just go with the flow and make due.)

So on to food porn. Steak fries with TJ's Bold & Smokey Kansas City State Barbecue Sauce (Oh yum!)

Too lazy to go back downstairs and snap a pic...
so I borrowed this from

Between tossing

Better than Outback
• Olive oil cooking spray
• 1-1/2 lbs. Russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1/4 cup bbq sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarse ground or cracked black pepper

Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray.

Place whole potatoes (do not poke) into microwave safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil and bbq sauce; spread in a single layer on baking sheet. Sprinkle garlic, salt and pepper mixture.

Bake for10 minutes, turn wedges, bake for 10 minutes more or until fries are golden brown.

I ate more than I care to divulge. But I am definitely making these again and considering freezing some as an experiment to see if they will hold up in toaster reheating.

What is your favorite spud recipe or joke?


Douglas A. Waltz said...

I like to take baked potatoes, scoop all the insides out, add sour cream cheese and bacon to the insides, blend and put back in the potatoes and bake. Yummy!

Liz D. said...

Those jokes were hilarious!

Teresa said...

Yay, I like potato jokes, too.

And thanks for the link to potato recipes! We also have lots and lots of CSA potatoes accumulated.

Wifey said...

Um, YUM! They look delish! I love potatoes. And, you're jokes were cute, too!

Winks & Smiles,

Tammy said...

Don't think I won't be using those jokes with my teenagers... soon.

We love potatoes at my house.