Potatoes & Ice Box Cake: The Sequel

Looking shrivel-y.

Today I tried roasting the potatoes. I prepared them exactly the same as I did last time (well, I forgot the salt & pepper until the end). Instead of the pouch, I laid them out on foil and roasted them at 400 degrees for a little over an hour. (I only planned on an hour, but I kinda lost track… whoops.)

At first I was worried that the potatoes were burned/shriveled, but they tasted good! (And they were still multicolored, it’s just harder to tell.)

Appearances can be deceiving?

I wish I could somehow combine the pouch potatoes and the roasted potatoes. I’m not sure which I liked better. The roasted ones are more of a snack or a breakfast thing, and the baked ones are juicier and feel more like a side dish. (Maybe if I roasted the potatoes a little less, they would have retained more juice… or maybe I should have cut the pieces a little bigger?)

Oh, and as long as I was taking pictures/eating things, I grabbed another shot of the inside of the ice box cupcake.


That is what it looked like inside! (And then I ate it.)

Okay, back to “The Office.” Watching Michael Scott leave. “Hey, will you guys let me know if this ever airs?” HE TOOK OFF HIS MIC. And missed his cake. (Sorry– spoiler alert.) (Also the new boss is crazy.) (Double spoiler alert.)


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2 thoughts on “Potatoes & Ice Box Cake: The Sequel

  1. I saw Fabio Viviani do a cooking demo/stand up act today at the LA Times Book Festival! Of course, I obviously thought you might be lurking in the shadows snapping pictures somewhere. Anyway, he taught the crowd how to make fresh pasta using three rules (knowledge, tools, & common sense). He was great to watch 🙂 Have you ever trekked to either of his LA restaurants? I am now anxious to (A) make my own fresh pasta, (B) order his cookbook and (C) eat something delicious at Firenze Osteria!!

    1. No, I haven’t been to his restaurant(s)– but the one in NoHo is definitely on my Trek list! I was at the Festival yesterday. So I didn’t see Fabio, but I DID see R.L. Stine.

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