Big day here. Church, garden (!), and then cooking a meal that took more time than doing. Fortunately, today I had garden help...
No, actually I did have two young-ish guys come this way and do the heavy lifting. Neither is much of a gardener or landscaper, but I'm teaching. Meanwhile, the DO went plant shopping and did some work with the containers our back.
At the DO's request, it was trotters tonight. Well-seasoned and crispy pieces were finished with a mustard sauce, and served on sauteed cabbage with shallot. Crispy potato quarters on the side.
About the potatoes... odd doings, but they do come out well. Peel and quarter potatoes (russets are best but go with what you have) and par-boil them in salted water with just a touch of baking soda -- less than a 1/4 tsp for two taters. 10 minutes of par-boil. The alkaline in the water will help with the crispiness upon baking. The potatoes get strained, air dried for bit, then hit with oil and seasonings of choice (I used onion powder tonight with s/p). Then into a 425* oven for about 45 minutes or a bit more. They come out crunchy on the outside and creamy on the inside.
I got an "exquisito" and A-list rating. Truth is, we both really enjoyed it.
