There is no getting carried away with the pepper grinder and throwing food away. BUT, there is the necessary admonishment here… you season it, you eat it. The pepper grinder is so much fun The Child loves that too. With kosher salt from a ramekin, The Child takes a pinch and holds it high to sprinkle. Handing The Child a pastry brush also works well for this. They do not need to be coated, but if you let your kid do it, trust me, there will be olive oil on every bit of surface area of both potato and hands. Using your fingers, or those of the child labor, transfer some oil from the pan onto the tops of the potatoes. The tops of the potatoes will need some oil. Sometimes they are in neat little rows, sometimes abstract polka dots, and sometimes a giant smiley face on the tray. As you slice potatoes in half, the kid puts them in the oil and slides them into place and patterns emerge. This is an excellent job for kids, even very small ones. In succession plunk and slide each potato. Plunk a potato, cut side down into the puddle of olive oil and slide it over toward a corner of the pan, leaving some space around it for air circulation. Having a quality half-sheet pan that heats evenly is far more important. Use a silicone baking sheet if you have one, but it is not necessary. Prep a half-sheet pan by pouring some olive oil in the center of the pan. Slice potatoes in half, selecting those which are roughly the same size. We have them alongside everything from salads to stews to steak, or even dipped into chili or salsa. Roast just a few for a small dinner, or prep a whole bag for a party. He roasted large potatoes, and my preparation has evolved over many years to use fingerling potatoes instead. The first cookbook I ever bought for myself was Jacques Pépin’s Cooking With Claudine, and the first recipe is for a steak with roasted potatoes and onions. Watching someone else partake of what she made tapped into the pride as well.
But it always seemed to help her look forward to sitting down to a meal. I do not know if this will help a kid venture to try something new, we make ours try everything.
#ANYWAY YOU SLICE IT BARNEY SKIN#
The potatoes, simply cut in half on a tray and roasted skin side up, can take a little over-seasoning on their skins as the kid learns even application. The light went on, and since she was always strapped into her chair at the counter when we cooked anyway, we let her start seasoning things as a young toddler.Ī good place to start is roasted fingerling potatoes. Any kid who has played with glitter knows this. Yuck! Hold it high and you get a wide dispersal area. Hold it low and all your salt lands in the same place. In various episodes he points out why he holds his hand so high when seasoning. (Belching yeasty puppets! Definitely children’s programming!) And as a toddler she started learning from AB. Good Eats on the DVR was kid programming in our house. Fresh cut chives sprinkled on breakfast eggs and tomatoes.Ĭredit, as for so many things in our kitchen, goes to Alton Brown.
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