Here's a hilarious thing - that's pretty much exactly what we had for dinner last night (though I used rosemary instead of dill) and I have those exact same red Fiesta plates!
Lemme ask you: How do you get the potato like that? I've tried in the past, maybe I didn't have a sharp enough knife, but I couldn't get thin (even) slices w/o going all the way through.
With a very sharp knife and a little practice! I totally screwed up my first couple potatoes, but then you get the hang of it and get an intuition for how far down to cut. If in doubt just stop, cos you can always deepen the cut later. :)
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Plus I love summer squash. The perfect thing to go on those plates.
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