Just a quick post to share with you a great addition to soup: french fries.
Rather than plunking peeled potatoes in the pot to cook alongside with the beef, mushrooms, barley and other veggies today, I roasted the potatoes in the oven while I cooked the soup up top. The potatoes joined the soup in the bowl just before serving. Yummy! They add a nice crispness to the soup, almost like croutons. Way better than mushy soup potatoes.
Just wash the potatoes (no peeling necessary), dice and toss with olive oil and salt (a little pepper and basil or thyme if you’re feeling really wild). Roast at 400°F until crisp on the outside and tender on the inside (about 20 – 30 minutes).
The inspiration for this came from a recent visit to a new restaurant in center square. I had a pork, shrimp, beef mix like a stew with roasted potatoes. It hit the spot.
Sorry about the photos. I think these are the worst photos I’ve ever posted. They beg the question: Can I write off a kitchen rennovation as a business expense because the lighting doesn’t let me take good photos for my blog?