Have you ever had one of those “What Would You Want Your Last Meal To Be?” conversations?
I have. Partially because I’m a touch more morbid than most, and partially because I think about food nearly constantly. Also, between food writers, food bloggers and chefs, I hang out with quite a few food people and that tends to dictate the sway of conversation.
Julia Child ate French onion soup as her last meal. James Dean had apple pie and a glass of milk at a road side dinner. JFK ate a pretty typical breakfast of eggs, toast and coffee. John Lennon had a corned beef sandwich. Ernest Hemingway had a steak and potatoes.
(*have I totally creeped you out with death talk on my potatoes post?)
Really, what that conversation comes down to is what food could you not bear never eating again. For most people, that’s comfort food, or meals that remind them of childhood. To be honest with you, I can’t really decide on an answer to the super-morbid Last Meal question. But, I can tell you I would want potatoes to be a part of the meal.
I’ve been making these potatoes for a while. Really simple, easy and always turn out great, without much effort. They also just so happen to be vegan and gluten free, how great is that?
Last meal or not, I’ll be having these again soon.
- 1.5 lb baby red potatoes, cut into quarters
- 3 tbs olive oil
- 1 tsp sea salt, or kosher salt
- 1 tsp black pepper
- Preheat the oven to 375.
- Add olive oil to cast iron skillet over medium high heat until hot but not smoking.
- Add the potatoes, one of the cut sides down.
- Cook until browned, about 3 minutes.
- Push each piece of potato over, toggling it onto its un-browned cut side.
- Cook for one minute, transfer skillet to the oven and cook for 15 minutes or until potatoes are fork tender.