now that the city has woken up from its annual ten-month sleep, it’s finally summer in toronto. instead of just being a conglomerate of tall buildings and an inefficient subway, there are real signs of life– from pedestrians on the street to the weekly nathan phillips farmers market.
any good torontonian knows this market. it’s every wednesday afternoon, and it’s pretty much the only place in downtown that doesn’t fully stock a selection of rotting vegetables. for the most part, they are freshly picked, pesticide-free, and no more expensive than the dominion or sobey’s nearby. the market also manages to introduce citizens of the tundra to selections of vegetables that, for one reason or another, are impossible to find the rest of the week in the city. think i’m kidding? here’s a find from last week. a box of mini zucchinis. looks and tastes exactly like a regular zucchini, just cuter.
last week i also managed to pick up some blue potatoes. experience told me that the bagged variety of blue potato chips is deelicious, so i thought i’d go for something similar. the steps are all here so get bakin’
oven baked blue chips
i feel the need to note here that these don’t totally taste like the chips you’ll get in a bag. they’re oven baked, not kettle cooked, so they are much healthier. they also taste distinctly homemade, especially when eaten piping hot. mmm…
however many blue potatoes you want– one serving is about 2-3 small potatoes like the ones above ^^
olive oil cooking spray
sea salt to taste
preheat the oven to 425 f. scrub the dirt off the outside layer of the potatoes, but don’t peel them. use a mandoline or sharp knife to cut potatoes into 1/8″ slices. pat dry with a paper towel. spray cooking spray onto a cookie sheet and arrange the potato slices on a single layer (if you have too many potatoes to fit on one, work in batches). sprinkle sea salt generously and spray again with olive oil spray. bake on the middle rack for 15 minutes. use a spatula to flip the potatoes and cook for another 5-10 minutes or until golden brown on the outside and royal blue on the inside. the ones pictured are a bit extra-crispy, but make sure no part of the potato is still uncooked (purple)– this will cause them to get soggy as soon as they cool. when the batch of chips is done baking, place in a paper towel and pat to remove excess oil (be careful not to burn yourself– give them a second to cool down). sprinkle more salt and serve hot or save in an airtight container for a few days (i actually have no idea how long they would last– i’ve never had any leftover for more than a day.)
ps, no this has not become the giftable cooking blog. we’ll be back to your regularly scheduled knitting shortly.