In a previous episode, I took a stab at curried potatoes. Well, my misguided efforts turned out better than I expected. This time, I went classic on these potatoes (Yukon golds), and did them up in a conventional oven. Cooking time was about 1 hour and 15 minutes.  See the step-by-step photos after the break. You’ll need to reflect on the previous post for pictures of the sauce.

Since I come from the midwest, I’ve got to have meat with my potatoes.  As such, the last photos were a mix of the hard-hearts of the chopped onions, teriyaki sauce, and minced garlic.  The onion hearts were only used to flavor the sauce, I took only chicken out when I plated it. It would have been nice with some steamed, Chinese onions.  Clearly, I like to be able to roam freely around the continent.

Oh, don’t forget to let the chicken marinate for 10 minutes or so before cooking. I usually pop that bad boy in the fridge. Again, cooking with me isn’t science; it’s just fun.