Crispy Sea Salt-crusted Parsley Jacket Potatoes

Dad had many gardens to tend, after he retired from banking ~ at home, at the large Community Garden he established, and at the Louisville Zoo, where he displayed a garden for zoo visitors. 

Bubba loved that!  He'd go to the zoo with Grandpa, and while Grandpa gardened, Bubba visited all the animals. 

I've watched him dig up many a potato, he was an expert at it ~ no digging fork holes in his potatoes!

So I’ve always been slightly obsessed with baked potatoes, my favorite potato!  Just a pat of butter, a little salt and lots of pepper does it for me most times…   

But when it’s finished with a crackling crust, with a dollop of sour cream, I’m in potato heaven…

The humble spud is the quintessential comfort food, and it wins the prize for the most versatile vegetable ~ there are only so many ways you can cook broccoli, and roasted broccoli could never compete with a baked potato.

First off, start wth the starchy russet potato, with a sort of thick skin.The pectin holding the russet’s cells together breaks down easily when cooked, resulting in a more granular, powdery texture.  Hands down, most chefs swear by this choice of potato for baking.

Scrub the potato well, dry it and puncture the potato in several spots with a fork.  You don’t want to take a slight chance of it exploding due to pent-up steam.  So, put some holes in it for safety’s sake!

Slather the potato with olive oil for added flavor and great texture, the skin becomes tough without it.

Combine a mixture of sea salt, seasoned pepper, garlic and parsley in a bowl.  Roll the potato in the coating and it’s ready to bake into a delicious potato.

Bake in a preheated 400° oven or do it my way ~ in an air fryer for that perfect crackling crust.

An Air fryer does a great job of baking potatoes.  The oil and seasonings on the skin results in a beautiful crisp baked potato.  

It’s crispy, crackling, crunchy on the outside and snow-white pillowy soft on the inside.

Want to enjoy perfect baked potatoes every time?  Try using an air fryer!


Air Fryer Sea Salt-crusted Parsley Jacket Potatoes 

Ingredients:

3  russet baking potatoes, medium-sized
2 tablespoons olive oil
1 tablespoon sea salt
2 teaspoons parsley, dried
1 tablespoon garlic powder, optional
Sour cream, or toppings of your choice

Method:

Wash potatoes and puncture with a fork several times
Coat potatoes with oil.
Combine salt, parsley and garlic powder in a bowl; roll potatoes in the mixture.
Place into the Air Fryer basket.
Cook potatoes at 390° for 35-40 minutes, until fork tender.
Slather with your favorite toppings, chives, cheese, bacon bits, etc!
Printable recipe



Happy Cooking!

My Wonderful Dad!

He was a farmer, a professional singer,  Vice-President of the Federal Land Bank, a Choir Director, and a great gardener, who started the first community garden in Louisville.  And, in his spare time, Dad proudly cared for his 200 rose bushes in the back yard, displaying cuttings at various events. 

He was funny, kind, good-looking, and a sympathetic listener; he loved people in general, and never met a stranger.   

Plus, he grilled a mighty tasty rare steak.  But, most of all, he was Bud French, my loving Dad, and a wonderful grandfather also!

Dad ~ March 20, 1911 to Feb. 15, 1994

MY DAD

Just one of his gardens, check out all those tomato stakes!

A few of his roses, what a heavenly aroma!

Mom and Dad on their 40th wedding anniversary, 1976

Our wedding day with Mom and Dad, April 15, 1967

Grandpa and Billy ~ early 1971

Grandpa and Matt ~ 1974

Happy Father’s Day Dad, you’re always in my heart.

Happy Father’s Day to my loving husband, Bill, you give our sons someone to honor, respect and admire.

Here’s to all you wonderful Dads out there who are guiding your kids on their way, and to those who are raising someone else’s children like their own, a…

HAPPY

HAPPY FATHER’S DAY!

My Dad and Father's Day Humor

My Dad with his grandson, Billy ~ February, 1971

My Dad with his grandson, Matt ~ 1974

  

I want to take time on this special day to remember my wonderful dad, Bud French, who passed away on February 15, 1994 and to wish my loving husband Bill, Happy Father’s Day!  

And, I wish a Happy Father’s Day to all the fathers and others out there who are helping to guide kids on their way ~ keep on keepin’ on and have a fantastic day!

Asparagus and Gardening with My Dad

A sure sign of spring is seeing the affordable fresh asparagus at the market.  We love it here and I prepare it often, usually by steaming it; however, I have found a new method that is just delicious.

My father loved to garden and took great pride in his gardening.   Nothing was better than cooking that first batch of asparagus straight from his garden to the pan.  His vegetable gardens provided him great joy ~ delicious vegetables for his family and friends along with plenty of exercise. 

Upon retirement, Dad organized the first community garden in Louisville, KY with many gardeners growing and sharing their crops with the other gardeners.  He was later asked to develop a vegetable garden at the Louisville Zoo and he thoroughly enjoyed seeing all the families admiring it and answering their many questions. 

Look at all those tomato plant stakes in just this one garden of his!

Dad also had over 200 rose bushes in the back yard, which he showed during events with the American Rose Society; he won many blue ribbons!  They were a beautiful, fragrant sight to behold and I always enjoyed a fresh rose bouquet in my house.  How I miss him and all of his fantastic gardening!  

These photos are from the early '80's when Mom and Dad still lived in Louisville.  They eventually returned to Ohio to live ~ near where their farm was located and where it all began.

Believe me, I am a much better cook than photographer!

Asparagus is a perennial member of the lily family and can almost be called the ideal vegetable with all of its many health benefits.  It’s low in calories and high in fiber, a natural remedy for constipation.  Asparagus contains the healthy bacteria inulin, which keeps the bad bacteria out of your intestines.  It’s beneficial with its vitamins, especially A, K and C.  Vitamin A promotes good vision and a strong immune system.  Vitamin K strengthens bones and your circulatory system and Vitamin C has powerful antitoxidant and anti-inflammatory benefits which may prevent cancer.  Regular consumption of asparagus may help increase energy levels, improve dry skin, prevent kidney stones and possible enhance your libido.  What more could you want from this delicious vegetable?

Now for the recipe ~ it’s delicious and I hope you all give it a try if you love asparagus the way we love asparagus!  No doubt in my mind; you would have loved this, Dad!

Sautéed Asparagus

Ingredients:

1 pound fresh asparagus, rinsed and ends trimmed

2 tablespoons olive oil

1 shallot, sliced

1 clove garlic, minced

½ teaspoon lemon zest

Salt and freshly ground pepper, to taste

Parmesan cheese, freshly grated

Method:

Place asparagus in a saucepan with water, cover and cook for 3-5 minutes, just until tender, not mushy.

Meanwhile, in skillet, add olive oil and heat for 1 minute or so.

Add shallots and garlic and lemon zest, salt and pepper and sauté.

Drain asparagus well.

Add to skillet mixture, combine well.

Remove asparagus to serving dish.

Garnish with Parmesan cheese.

Serve

Dad, here’s to you!  I bet you’re still gardening up there!