My husband and I had only been married a short time when my mother and father in-law bought a brand new potato peeler and started exclaiming over how easy it was to use. When we visited, my father-in-law, who often did most of the cooking, ushered me into the kitchen and made me peel potatoes…just to see how wonderful the new potato peeler was. It was an OXO.
A few months later, at Christmas, one of my presents was an OXO peeler and paring knife set. I now have no fewer than three OXO potato peelers, including that original gift from my in-laws, because one is never enough.
Years later, while my mom was working as a purchaser in a kitchen store, she called my and told me about a great new angled measuring cups that made measuring liquids SO much easier because you didn’t have to bend over and get your eye level with the side of the glass to make sure you had exactly 1 cup of water. Again, it was another great OXO product. I have small, medium and large!
At the Food Blog Forum that I attended in March, all of the attendees received a few OXO goodies. One of them was a hand held mandoline. Oh yeah. Kristen is making slices….slices of crunchy, crispy potatoes to be exact. I topped them with all the fixings of a Reuben sandwich (sans bread) and called them…wait for it….Reuben Nachos. (Did the title of the post give me away?)
- 2 large russet potatoes, washed
- 1½ Tbsp olive oil
- salt and pepper to taste
- 5 slices Swiss cheese
- ⅓ cup sauerkraut
- ¼ lb deli corned beef, cut into small pieces
- 1 Tbsp Dijon mustard
- Thinly slice unpeeled potatoes.
- Toss potatoes with olive oil, salt and pepper.
- Place in a single layer on a baking sheet and roast 425 degrees for 15-20 minutes or until the edges begin to turn brown and get crispy.
- Place on a plate, top with cheese, sauerkraut, and corned beef.
- Microwave if necessary to melt cheese (30 seconds).
- Drizzle with Dijon mustard.