No matter which way you slice and dice it, a food processor blender is a must have for the chicskate chef. Reducing preparation time to seconds, onions, potatoes, basil, garlic and other ingredients are instantly transformed into sliced breakfast potatoes, smooth soup, and perfect pesto. 

Easy to clean and dishwasher safe, the Cuisinart Powerblend Duet is a staple in my kitchen. Fairly priced at $100, it comes with the food processor, blender, and two blades. The slicing/shredding disc and chopping blade are easy to switch out of the three cup plastic food processor. And with the 500 watt motor, ice doesn’t stand a chance. 

After reading Mark Bittman’s “Roasting Winter Vegetables” post, I was inspired to put my own twist on the roasted potato. Using my slicing blade, I instantly turned fingerlings into thin potato-like-chip slices. After seasoning with some olive oil, salt and pepper, I baked them on 350 for two hours in my cast iron skillet, then finished them on the stove with sauteed onions. Of course, I finished the crispy breakfast potatoes with a sprinkle of Maldon salt.