“I love creating recipes and naming them after landmarks I’ve visited,” says Beth Grimes of Flagstaff, Arizona.
“North Rim Potatoes came about during an annual camping trip at the North Rim of the Grand Canyon. Since turning raw potatoes into something edible can be difficult over a campfire, I concocted a dish that needed reheating instead of a cook-through. These were a hit alongside smoked sausages and sauerkraut. A fellow camper now makes them regularly at his bed and breakfast.”
Beth, a gender historian at Northern Arizona University, loves to travel with boyfriend Jake and 3-year-old blue heeler Indie. But she’s always happy to get back home to her kitchen in Flagstaff.
“Kitchen time is my therapy. After a long day of emails, phone calls and meetings, I love to come home and lose myself in the rhythm of the kitchen, where everything melts away while my imagination and innovation kick into gear.”
“Most importantly, I know that my efforts in the kitchen provide the opportunity for friends, colleagues and loved ones to come together over a great meal.”
Beth likes to serve this super side dish for breakfast and dinner.
Cook the whole potatoes in boiling water 10-15 minutes, depending on size, until barely fork tender. Drain well and return to the hot pot to dry. Cut the cooled, whole potatoes into 1/4-inch thick slices, skin still on. Place in a large zip-top bag. Add the green onions, mustard, vinegar, sun-dried tomatoes, bacon, cooled bacon grease, ENGLISH PRIME RIB RUB and PEPPER. Toss in the bag and store in the refrigerator until you are ready to cook. Re-heat in a skillet over medium-high heat and cook until heated through and the onions are soft, about 10 minutes.Prep. time: 10 minutes
Nutritional Information: Servings 6;
Serving Size 1 cup (198g); Calories 250; Calories from fat 70; Total fat 8g; Cholesterol 10mg; Sodium 850mg; Carbohydrate 37g; Dietary Fiber 5g.