Sherry Cream Chicken: Chop Oregano, Drain Potatoes

Video Transcript

"Our potatoes are just about done. So, we're going to take our oregano; we're not really even going to remove it from the stem because these stems are all very, very soft. So I'm going to go over to the middle of my knife to initially cut the oregano. I'm going to turn it and bunch it all back up together and do it again. I'm going to turn it one more time and now what I'm going to do is I'm going to put my hand here to hold it and I'm going to use the back part of this knife because most people use the front part. So, this is the sharpest part. So, if you're going to cut fresh herbs; parsley or cilantro or oregano or rosemary or something like that, you want to keep using the back of your knife. That will be much faster. If you're holding the knife down like this; not only are you not using the front, but you're not making that loud noise and this will go a lot faster and it will be easier to control your oregano from moving around the cutting board. Alright, now we're going to turn our heat off our back burner and we'll drain our potatoes and bring them back to our pot and we'll sprinkle our oregano over the top. We'll add a little bit of salt and pepper; about a teaspoon of each and then you're going to add our oil; a little less than a quarter cup. And if the potatoes are a little bit too dry, we'll add just a little bit more oil and once they're mashed, we'll bring them back over here to our buttered baking dish. Just scoop them out and then we're going to spread them flat over half of our pan and we're going to put them in the oven and we're going to bake them until they get a little bit brown and then we'll scoop them out and cut them into squares."