The funeral sandwiches I’m familiar with are a sort of ham and cheese baked slider and indeed, there is nothing mournful about them anytime!
This comes at a perfect time. I got tons of potatoes and left over pesto I used for something else last week. Now I know what one of my side dishes will be this week.
Well, its gotta be better than pineapple on pizzaI've probably told this story before, but DH was an exchange student in Finland the summer after his junior year of high school. The mother of the family served potatoes with every meal every day, breakfast, lunch and dinner, hashed, mashed, bashed and gashed, he said After a couple of weeks, he tired of them and asked if she could make a pizza for dinner and she said sure. At first, he thought the thinly sliced browned things on it were pepperoni, but guess what? That's right! They were potatoes!
Try that, Larry and jennyema!
"2 large cloves or 4 medium, sliced thin..." That's of cloves of garlic, not clove buds, eh?A favorite recipe with potatoes is a side dish I often make to serve with many things - Pan Roasted Potatoes. This was based on an old Frugal Gourmet recipe, which I tweaked a bit.
1½ lbs potatoes, russet or Yukon, 3/4" cubes
1 tb olive oil
2 large cloves or 4 medium, sliced thin
1½ tb coarsely chopped fresh sage
1 tb coarsely chopped fresh rosemary
salt and pepper to taste
Heat oil in a 12" NS skillet (with ovenproof handle) over medium heat, then add potatoes. Sauté 5 or 6 minutes, tossing a few times. Meanwhile, preheat oven to 375°, and prepare remaining ingredients. Toss those with the potatoes, and place in the oven. Bake 15-20 minutes, tossing a couple times, and if they seem to need more cooking at 15 minutes, bake about 5 more. Season to taste, and serve.
Variations: I will often cook this entirely on the stovetop - just toss the potatoes and oil in the skillet over medium heat about 8 minutes, reduce the heat slightly, then adding the seasonings and tossing with the potatoes. Cook for 10-12 minutes, or until the garlic is crispy, and the potatoes are pretty much browned all over, tossing frequently.
Another variation makes a salad out of it. In this one, potatoes are mixed in the pan with 3 tb oil, 2 tb minced rosemary, 3 large cloves garlic, minced, and a generous amount of coarsely ground black pepper. Bake in a 350° oven for 25-30 minutes, then cool; toss with 3 tb minced parsley, salt to taste, and 2-3 tb wine vinegar, to taste.