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After living on a boat for six months, I am now back on dry land and living in an adorable studio apartment with my 6’4” husband and Rawr, our cat.
Living and cooking in miniature 050714 AE 1 Kelly "Midgi" Moore After living on a boat for six months, I am now back on dry land and living in an adorable studio apartment with my 6’4” husband and Rawr, our cat.

Kelly "Midgi" Moore

RD’s roasted smashed potatoes

Wednesday, May 07, 2014

Story last updated at 5/7/2014 - 2:04 pm

Living and cooking in miniature

After living on a boat for six months, I am now back on dry land and living in an adorable studio apartment with my 6’4” husband and Rawr, our cat.

I am referring to our new abode as a boutique apartment; I’m going to start a revolution in apartment marketing and soon you will find boutique apartments listed all over Craigslist. Maybe I should really commit to the process and refer to it as a Midgi- sized apartment.

One room, plus a bathroom are all I need. Oh and a kitchen. I do need a kitchen.

This kitchen is about one-fourth the size of most apartment kitchens, and I love it. I am having a lot of fun getting it set up and organized.

It seems that downsizing isn’t that hard when 90 percent of your personal belongings are in storage already.

Our landlords are great people and have provided plenty of shelving and room for me to store groceries and some of my larger kitchen items such as a blender and mixer. The only concern is where to put all my shoes, but I am prepared to meet that challenge.

One of the nice things about our boutique apartment (see how I slipped that in there), is that it’s easy to clean, yet cozy. It takes about 45 minutes to spruce up. This leaves lots of time for other fun activities like reading and watching NCIS marathons.

Our landlords, who live upstairs, are also amazing cooks, which is not surprising as they are from Louisiana. I believe folks from there are genetically predisposed to be amazing cooks.

Since we moved in, I have been invited to dinner on more than one occasion. Raised with the genteel manners of the South, I can hardly refuse. It would be rude. I try to make myself very available for dinner.

April and May are the busiest months for me as I prepare for the upcoming visitor season. I am aggressively recruiting new volunteers, conducting training and working on schedules to ensure everything is covered. I am often at work until 8:30 or 9 p.m. and coming home to a house smelling of roasted meat and garlic is like entering the gates of paradise.

On one such occasion, Michael and Elizabeth were grilling a delicious pork loin roast. The whole house smelled incredible.

However, the item that truly made the meal for me was the roasted smashed potatoes. How something so simple could smell so good and taste so delicious was worth exploring.

Michael graciously shared his recipe and permission for me to share it. As always, I prefer to keep things simple and encourage my readers to use their own likes and tastes to enhance a recipe.

A trick to making the potatoes truly perfect is to boil or microwave them partially, a process known as par-boiling, so that the roasting process doesn’t take too long and they retain a lot of their moisture.

Cooking them in my tiny oven was a lot of fun and I’m finding that having a smaller kitchen is a great challenge. Because I’m usually cooking for only two people, it’s the perfect size and cleanup is quick and easy. This boutique apartment living is a lot of fun.

This week I present a recipe that was is a beacon of delicious paradise after a long day at work: Roasted Smashed Potatoes. They pair with just about anything and cook in any size oven.

Until next time …

Eat and enjoy,

Midgi

RD’S ROASTED SMASHED POTATOES

6 – 8 baby russet or Yukon gold potatoes

2 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1 tablespoon Cajun seasoning (RD prefers Konriko)

Salt and pepper to taste

Wash potatoes and remove any blemishes with a knife. Place in medium pot and cover with cold water. Season water liberally with salt. Bring to boil and let cook until fork tender. Using a large wooden spoon or other flat item, smash the potatoes until they are like saucers. Try to keep each one together as one potato, but don’t worry if it falls apart some.

Combine olive oil, butter and garlic in small sauce pan. Heat on medium until butter melts and all ingredients are combined.

Place potatoes in roasting dish. Cover with garlic butter mixture and season with salt, pepper and Cajun seasoning.

Bake on 400 for 10 – 15 minutes. Potatoes will be crispy on outside and soft on the inside.


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