2017-10-07 at 1:50 AM UTC
Yeah I understand. The voice echoed. It echoed and it expected a response.
''I do not understand''
uttered by the caustic man, was the first step out of the river of denile.
On and on, like an ancient saga, destined to play out the same way over and over for eternity.
What be the purpose?
Who said reality was for spuds?
2017-10-07 at 2:08 AM UTC
Step 1. Obtain potatoes
Step 2. Start a pot of boiling water. Add two tablespoons of baking soda and mix.
Step 3. Peel and dice potatoes into slices or cubes that are about a half inch thick.
Step 4. Place potatoes violently into boiling water and set a timer and stare blankly at the wall for roughly 12 minutes.
Step 5. Preheat oven to 450F or about 230C. Get some pans ready with tinfoil and cooking spray, unless you're a masochist.
Step 6. Remove potatoes and place them into a bowl. They should be hard in the middle but mushy on the outside. Add olive oil and whatever you like your potatoes with. I like using thyme, rosemary, black pepper, chives, onion, a few cloves of fresh garlic (I love garlic), salt, and just a little bit of butter.
Step 7. Mix potatoes in bowl until the seasonings mix and the potatoes are surrounded in a mashed potato like substance. You don't want to actually mash the potatoes, so be gentle with them. You just want that soft outside to get all mushy and slutty.
Step 8. Place potatoes into the oven and set the timer for 10 minutes. I don't like giving oven timers because you should always keep an eye on your food while its in the oven, but 10 minutes is a good time to do your first check. This step usually takes me 20 minutes or so but it can vary depending on how you cut your potatoes, how well you mixed them, and how big your dick is. Make sure to flip the potatoes two or three times as you see them get roasty brown.
Step 9. Take the potatoes out of the oven and let them cool for 5min. Then throw them out. Congratulations! You've made potatoes that will be soft and moist on the inside, but crispy on the outside!
