Well friends, we’re exactly two weeks away from one of my most favorite celebrations, 4th of July. Maybe it’s my childhood memories of wearing glow necklaces and catching fireflies with good friends, or the thought of spreading an oversized quilt onto the sand and laying wide-eyed during the fireworks display. Perhaps it’s my more recent experience of throwing our annual backyard bash with refreshing margaritas, lawn games and BBQ food by day, capped off by hooded sweatshirts and s’mores around the fire pit at night. Whatever it is, I love it. Independence day for our country and freedom for us all to live it up any way we want to. It’s non-denominational, no gift giving is required, and everyone gets the day off from work. What more could we ask for?
Since I love a good theme, we’re going to be counting down to the big event together with some of my summer entertaining recipe ideas. We will wrap up the weeks with my next CT Style segment (airing July 3rd at 12:30 on News 8) when I will show you how to put together a kick-butt party spread for the occasion. Ready? Here we go!
First up: crunchy, salty homemade potato chips appropriately dressed in red, white and blue.
1 1/2 lbs baby red potatoes
1 1/2 lbs blue potatoes
1 1/2 lbs fingerling potatoes
Olive oil for coating
Kosher salt to taste
Preheat oven to 350°. Thinly slice potatoes into circles using a sharp knife or mandolin depending on how rustic you want them.
Place potato slices on an aluminum covered baking sheet and drizzle generously with olive oil.
Toss to coat.
Sprinkle with Kosher salt to taste and bake until crispy.
Remove from oven and add a pinch more salt. Eat and enjoy, you great American.