Monday, October 17, 2005

The Carbs

potatoes with confit d'oignons
Originally uploaded by Kit Pollard.

Next up was the potatoes. Again, nothing fancy. I got a bunch of little Yukon Golds from the produce guy, sliced them up and cooked them with two shallots in some olive oil and a little butter. (I can't help it. The butter makes it SO much better.)

Then I newly discovered secret ingredient.

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