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Showing Off to My Friends (Broasted Potatoes) – Pat’s Side

March 11, 2013

Bill-“Oh by the way, Leah is coming over for dinner.”

Me-“Thanks for the advanced notice.”

Bill-“You have an hour, deal with it, chef.”

That was an excerpt from a text earlier today before I left work to head home between Bill and I.  For the most part chef has turned into a word that is fairly interchangeable with bitch…I’m ok with it.

This was an unexpected curve ball, but alas I was more than ready to accept the challenge.

Again I utilized my bus time to figure out a meal to satisfy us all.  I knew I had a decent amount of chicken and potatoes at home so I settled on some sort of buffalo chicken based dish, always a crowd pleaser.

For the chicken I combined Frank’s Hot Sauce, crushed red pepper, and paprika in a bag with the chicken tenders, and placed them in the fridge to marinate while I prepared the potatoes.

I scoured the Internet and the consensus seemed to be that “Broasted Potatoes” were a great side to compliment the baked buffalo chicken.  Needless to say I wasn’t a fan of the name, but they sure did sound delicious.

I cut up 6 medium red potatoes into half inch by quarter inch slices (or at least tried to) and tossed them in a large roasting dish with olive oil, salt, pepper, garlic powder, paprika, and Parmesan cheese.  I put them into the oven for 50 minutes at 400 degrees and stirred them when I put the chicken in the oven at the 35 minute mark.  15 minutes later I removed everything from the oven, plated it up, and served.


To read Bill’s side of the story, click here.


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