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Crisp Roasted Potatoes
Image by mrjoro
I cook too!
The newest issue of Cooks Illustrated had Crisp Roasted Potatoes, which made a perfect side for the Horseradish-Crusted Beef Tenderloin I made. (That one didn’t turn out as pretty looking–mostly because we went with an "American" Chateaubriand instead of the French one called for in the recipe.)
They turned out delicious–crispy on the outside, creamy on the inside. The "secret" was slicing them in disks to get more surface area that could crisp up, boiling them, and then tossing them enough to give them a rough surface. Mmmm…
DSC00592
Image by NothingToDeclare
2013-Jul-24 Sea Ranch CA CompassRose
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