Roasted potatoes

Contrary to popular thought, waxy red potatoes roast very well. Forget those puffy starchy russets or those expensive fingerlings.

Wedges of new potatoes tossed in a mixture of olive oil, balsamic vinegar, rosemary and smashed garlic, salt and pepper (let the mixture stew for a while so the oil gets infused with the herbs).

450 degree oven for 30-40 minutes, flip the wedges twice.

Learned this vibration from the old master (my dad).

Last meal in philly apartment

I left my apartment in philly for 6 weeks to study for the boards at my parents house. I had the following items in my fridge:

Hot dogs
Hamburger buns
Red bliss and mini yukon golds (with so many shoots that it looked like they were trying to escape the crisper)
1 green onion
2 normal onions
Garlic
Plain yogurt

Without further adeiu, DINNER:

Potato, SMASH!

Smashed potatoes are a beautifully easy thing. Cream cheese, milk, red potatoes, scallions. Amazing.

Home fries

I freaking love home fries. Hash browns are good too, but home fries are typically seasoned much better. I hate it at diners when they only give you the toast option. No, maam, I don't want toast, I want home fries. And both home fries and toast? Just give me double home fries.

1. The key is to precook the diced potatoes, because they won't cook through correctly while frying (you're not deep frying these suckers). Give em 5 minutes covered in the microwave with a pad of butter
2. Spread them out in a single layer on a hot cast iron skillet.
3. Walk away for 5 minutes. Read the paper. Empty the dishwasher. Contemplate your being. Just don't futz with these for a good 5 minutes.
4. Turn the potatoes and try your hardest to get an unexposed side onto the pan. At this point you can add finely minced onion. Season well with S&P and any herbs you like.
5. Walk away for another 5 minutes.
6. Test out the potatoes. They should be a bit dried out on the outside and crispy, but still puffy and nice on the inside. If not, season, turn one more time, walk away for a few minutes.
7. These go well with any egg/meat combo. I like to fry my eggs in the skillet with all those flavors remaining.