Baseball and Potatoes…
Baseball season is upon us…
If you are a baseball family you know exactly what those words mean…crazy cold, sometimes snowy, sometimes rainy weekends sitting outside bundled up and usually FREEZING. But OH, the excitement and anticipation.
We have been a baseball family for many, many years, to put a number on it I would say at least 15 or 16. From the days of T-ball, to the rigors of travel ball, to the now travels of college baseball. Our son has played in all stages and we are now watching him play in his senior year of college. So hard to believe. The years definitely fly by.
Now how am I going to relate baseball with our recipe today…
This is what I am thinking, as another weekend of baseball is coming upon us and we will be traveling for games and possibly be home in the evening, you start to think about dinners at home for the family. At our stage not everyone will be joining us at the games, too many other schedules and responsibilities. So as we are thinking about some quick dinner ideas, I would love to share a fun side dish/or main dish depending on how you go with it.
Today isn’t going to be a recipe, so much as just some ideas. So get ready to let your imagination and creativity take over!
These potatoes are quick and easy to throw together and can be baked ahead of time and re-heated when you need them! So if you prepare a bunch ahead of time anyone at home can heat them up and eat when they are ready!!
Enjoy!! and Play Ball!!
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Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Muffin Tin Potatoes
• Thinly slice the potatoes and put in a colander and rinse them and then lay out on paper towels and pat dry. (I would suggest this if you are using a really starchy potato). If not, then you can skip this step.
• In a bowl add the potatoes and onions, some salt and pepper and olive oil, enough to give them a good coating.
• Now comes the fun part…in a muffin tin (you pick the size this might be a great time to use the one that is a little larger than your standard tin), layer some potatoes and onions (halfway) then add whatever topping combination you would like, add a small pat of butter and then another layer of the potatoes and onions and then top them off with some more of the topping.
• This would be a great meal to do with the kids and let them be creative in what they choose.
• Bake in a 350 degree oven for 20 to 25 minutes, depending on how thin you have sliced your potatoes and your oven temperatures (they vary so much!), so keep your eye on them. You may want to cover them for the first 10 minutes so that your toppings don’t become too crisp on top.
• I bet you won’t be able to resist trying one as soon as they are done!! Enjoy!
When you are choosing your potatoes, remember that Russet and Idaho potatoes are a bit more starchy and may break down a bit more. I think when we are slicing them thin and rinsing them this will help them hold their shape.
A New potato or Red potato will be less starchy and would work well for this recipe. You probably won't need to rinse these.
Lastly a Yukon Gold would also be a good choice for these as well and you could get away without rinsing them.