Today I am going to show you how to cook Aunty Penny's Potatoes, named as my Aunty Penny first cooked these up years and years ago and since then, they have become a family favourite.
For those of us who shun the carb, this post is not for you.
For the rest of us, let us begin.
You will need red potatoes (no need to peel) a red capsicum, a couple of Spanish onions, garlic, olive oil, salt, pepper, rosemary, parsley and a couple slices of pig. Wine optional for your mouth.
Whack the oven on super hot. In the bottom of a dish, drizzle a bit of oil and stir through the garlic.
Now after last months Tight Pant Pasta tutorial, I am sure many of you rushed out and bought a mandolin. So now it is time to actually get it out of the box and use it. A knife also works.
Slice up your spuds.
Layer your potatoes like you might a lasagna, with the veggies. Drizzle the top with a little oil and lashings of salt and pepper.
LASHINGS!
Pop the lot into the oven for 30 minutes and have a glass of vino. I am partial to a little Villa Maria these days.
Clean up a bit and feed the g-pigs with any suitable scraps.
Chop up your herbs and bacon. By this stage your kitchen will be smelling quite nice!
Inspect the gash that the cat gave you the day before while trying to escape your clutches when you got knocked over by a jogger.
Commit to moisturising more.
Stir through the bacon and herbs and whack her back in for 20 minutes. The veggies will have caramelised and the potatoes would have broken down to a tasty, tasty moosh.
Serve with whatever the hell you fancy.
Feel sorry for the fussy eater in your family.
Aunty Penny Potatoes are great for BBQ's and entertaining, and also do very well the next day mooshed up on toast, or so Mr Woog tells me.
What do you think? Give it a whirl?
What is your favourite way to eat spuds?
(apart from hot chips...der)
