(par)boiling the potatoes

Peel the potatoes and cut them into halves or quarters and soak them in cold water. For a better result you can keep this over night in the fridge or you can use them straight away. Bring the potatoes to a boil and par boil them with a tsp of added salt and baking soda. The baking soda is used to bring accidity to the water, breaking down the starchy exterior of the potato.

Note:

I think we can get away with turning the heat off as soon as it comes to a boil and leaving it in the pot for a while, but I cooked till fork tender last time.

Infuzing oil

Add 4-5 tbsp of oil to a small pot, enough to cover the bottom and add the minced garlic and italian seasoning to the oil. keep stirring to prevent the spices from burning, the oil should never reach a high temperature. Infuse for 5-10 minutes.

Roasting the potatoes

Heat up the oven at 200c.

Drain the access water from the potatoes once and toss them around in the strainer with the purpose of roughing up the outer exterior even more. Add the infuzed oil with some additional pepper and salt and mix them in with the potatoes. Place in a in oven tray and cook for 15-25 minutes, before turning the potatoes around and cook for another 15-25 minutes for a total time of 40-50 minutes.

Prepping the Wok ingredients

Put the kale in a bowl squeeze it as if your life depends on it. After a few minutes the kale will become more tendor. Slice the mushroom and dice the onion and garlic.

Cooking the kale

Heat up a skillet and add the mushrooms without any oil. After a few minutes they will start to cook down which point you can now add the soy sauce. Add oil of needed.

Cookin the Salmon

Heat up a skillet with two table spoons of butter, once melted add in the dille and add some salt and pepper. Add the salmon and press down every once in a while to get a sear on the bottom. Keep basing the top with acces butter and cook fro around 10 minutes.