PO-TAY-TOES

… boil ’em, mash ’em, stick ’em in a stew? 🙂 Nope. Today we’re going to be making foil pouch potatoes. Medieval folk did not eat taters. They were more widely known/harvested later in history, but since THE GOBLETS IMMORTAL is set in a mash-up of Medieval and Georgian history, it suits just fine. Imagine cooking potatoes on a fire. You want the fire to burn down to hot embers, then you’d prick your cleaned taters (so they don’t explode), wrap them in something (aluminum foil these days) and set them in to cook.

Well, thankfully we’re all indoors and we have ovens–huzzah!

First, you need to preheat your oven to 350 degrees Fahrenheit. And while that’s heating, scrub a potato and slice it nice and thin.

Next up, you’ll want to tear off a piece of that aluminum foil, enough so you can fold the edges in over each other at the end. Lay the potato slices on that and add the rest of the veggies you want. Onion slices and carrot slices will do nicely, just FYI.

So place your veggies on top of the taters, then salt and pepper it to your taste. Next up, you’ll need a fat. I drizzle on a bit of olive oil.

Now, fold it all up into a parcel, sealing the edges (we don’t want too much steam to escape.) Cook for one hour on a baking sheet.

And there you have it!

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What’s your favorite way to eat and/or prepare potatoes? Does it bother you when you’re reading pseudo-Medieval fantasy and the characters eat potatoes (or, Merlin forbid, tomatoes)? TELL ME!

Keep your nose in a book,
Beth