Cooking potatoes isn’t always as easy as you’d think. Ask Brady Evans.
By Brady Evans
My husband is the first person to brag about my cooking. While I’m ducking in and out of aisles at the grocery store, he’s talking to the produce manager and pushing my blog. He’s my number one fan (even if he doesn’t follow my blog as religiously as he should).
But he’d be first to tell you that I struggle with cooking potatoes. Now, I think I manage to cook them just fine, but my husband is always of the opinion that their undercooked or under-seasoned.
This recipe, however, made my husband jump for joy: flavorful, soft (ie. fully cooked!) potato rounds that complement so many main courses. What’s perfect about this potato dish is that the spuds are cut into thin rounds, allowing them to cook quickly and completely.Print
Brady Evans is a cook who specializes in stretching cooking boundaries towards a more healthy lifestyle. She loves making recipes with unexpected ingredients and share her passion for cooking through her very successful and mostly-vegetarian blog, Branny Boils Over.