Monday, June 8, 2009

Fiddle Heads Attempt #3 plus CRASH Potatoes!

I'm not sure what part of this meal was better, the fiddle heads or the potatoes. Probably the potatoes... but then I do love bacon... and fiddle heads.

The potatoes were AWESOME. I've never had potatoes that tasted sooooo good. They were delicious. We first made them for Geoff's sister, Brother-in-law and their sometimes roommate. They were a hit.

This attempt at fiddle heads was our best yet. I think frying them up really made them taste much much better than just putting a sauce on top.

Ingredients for Crash Potatoes
12 or so baby red potatoes
1 tbsp olive oil
Coarse salt and pepper
garlic powder (or whatever spice you want to use)
sour cream for topping (optional)

Ingredients for fiddle heads
Fiddle heads
4 slices thick bacon

  1. Boil the potatoes for about 15 minutes until fork tender.
  2. Preheat oven to 400F.
  3. Arrange potatoes on a baking sheet and smash them down once or twice so they're broken open and kind of flattened but still in one piece.
  4. Drizzle the olive oil on top, sprinkle salt, pepper and garlic powder on top. Bake for 20 minutes, serve with sour cream on top.

Fiddle heads
  1. Trim the ends and boil for 5 minutes to get the gross brown coating off.
  2. Meanwhile, fry up the bacon until crispy and set aside onto paper towel to soak up some of the grease.
  3. Drain about half of the bacon grease from the pan and fry the fiddle heads up in the remaining grease for about 5 minutes.
  4. Crumble the bacon up with the fiddle heads and serve!

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