Sunday, March 20, 2011
Cheesy red-skinned potatoes
It might be my Irish side, but I think potatoes are glorious. Tonight, I sliced 2 for a side dish and amply filled a Pyrex. What more can you ask but starchy, cheesy goodness? I served them up with the salsa chicken and some refried beans for a classic Tex-Mex meal.
1 T garlic-infused/flavored olive oil
2 red-skinned potatoes
To make it happen:
1) Chop potatoes into desired size/shape.
2) Toss lightly with garlic evoo. Salt and pepper to taste.
3) Put in a pyrex dish; sprinkle with shredded garlic or cheddar; cover.
4) Bake at 350 for 30 min. Uncover and cook another 10 minute.
Cost of meal per person:
Chicken + salsa: .75
potatoes + cheese = .25