Parboil potatoes until just done, pat dry, and toss in oil with black pepper, minced garlic, and salt. Bake at 350 in a heavy pan, tossing occasionally, until coated and tender through. Great with grilled meats.
Lemon Potatoes
Cat Cora says that her family probably used canned potatoes for this recipe in their Jackson, Mississippi, restaurants, the Elite and the Mayflower. She recommends Yukon golds, but you can use any waxy potato. The olives are optional, but add a nice salty accent.
Blend well equal parts of chicken broth, olive oil, and lemon juice. Add oregano, finely-chopped fresh rosemary, minced garlic, and salt to taste. Cut waxy potatoes into wedges, or in half for smaller ones, and parboil with bay until just tender. Drain, coat with seasoning mixture, and bake in a very hot oven until crispy. Toss with pepper, lemon juice, and olives before serving.
Jesseburgers
To each pound 90/10 ground beef, add a quarter cup finely diced onion, two minced cloves garlic, two tablespoons of coarsely-ground black pepper, and a quarter cup of Worcestershire. Form into patties, brush with light vegetable oil and refrigerate for at least an hour. Grill until just done; they should be pink in the middle. Top with smoked cheddar before serving.
