Wow! Would you look at this place??? I have to admit…I’m feeling a little dazed and confused about the changes…but super excited at the same time! In case you were wondering…in addition to getting a much needed website “facelift”…One Good Thing By Jillee has made the move from Blogger to WordPress. Besides the cosmetic changes (Thank you Blog Fairy!)…you shouldn’t notice anything different….except a few more helpful ways to navigate the site. For example, if you click on “CATEGORIES” at the top, now you can look for Recipes, Crafts, Homemade Solutions, DIY, and Bright Ideas. Eventually we will even get more specific than that. But this is a start.
You will also notice on the right hand side, if you scroll down a bit, 3 new fancy “Share” buttons that you can “GRAB” and put on your site, if you should feel so inclined.
Other than that…any other changes will be behind the scenes, but will hopefully help make this site more versatile and enjoyable for all. I hope you will all keep in mind the next few weeks…that I am a complete WordPress newbie! But thanks to my amazingly talented website designer, Emily – The Blog Fairy, I’m sure I shall become an expert in no time! ;-)
Trying to post today’s “One Good Thing” was a little bit of a challenge…but I think I have managed without screwing it up TOO much. So here we go……first ever WordPress post on One Good Thing By Jillee!
I think I have mentioned a time or two before that since going gluten-free we eat a LOT of potatoes around here. Potatoes and rice. The thing I do the most often with potatoes is slice, season, and bake. It’s fast, easy and tasty. BUT, I have never quite figured out how to make them CRISPY! I’ve tried everything I could think of. More oil, less oil, no oil, taking them out halfway through and soaking up the moisture/oil in the pan, high heat, low heat, fast cooking, slow cooking. You get the idea. Little did I know that the KEY to crispy potatoes has NOTHING to do with how they are COOKED! My epiphanal moment came a couple of weeks ago when I saw this picture on Pinterest, with the following caption:The secret to awesome oven fries is presoaking them in salted water, which makes the potatoes release a bunch of their moisture before cooking. This ensures they will crisp up without having to risk burning them. Well, after I read that, I HAD to put it to the test immediately! And what better way to do that than to try it out with this recipe by Martha Stewart for ITALIAN Fries. (The French got NOTHIN’ on the Italians where fries are concerned!)
Serves 6 (if you are very lucky)
6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes (I omitted this)
Coarse salt and freshly ground black pepper
Preheat the oven to 400 degrees.
- 6 or 7 Idaho potatoes, peeled and sliced into ⅓-inch-thick French fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Romano cheese
- ¼ cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes (I omitted this)
- Coarse salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- For a French-fry cut, peel the potatoes and slice lengthwise into ⅓-inch-thick slices.
- Stack the slices on top of one another, a few at a time,
- Slice lengthwise into ⅓-inch-thick strips.
- Peeled and sliced potatoes can turn brown pretty quickly. To avoid this, try floating the peeled, cut pieces in cold, salted water. I dumped in a couple of tablespoons of salt and soaked them for about 15 minutes.
- When you’re ready to cook, drain them and pat dry.
- Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets
- Spread out the potatoes. Give them a quick toss with your hands to cover them in the oil.
- Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top.
- Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them.
- Sprinkle with salt and pepper to taste. Serve hot.
We ate ours with a side of Homemade Fry Sauce!