We’ve added hundreds of photos to our Zenfolio gallery in recent months, and we’ll be adding many more in the weeks to come. Many readers have asked if it was possible to buy prints of photos published on Outside Up North. We’re happy to say that the answer is YES, YOU CAN! We have more than 500 high resolution photos in galleries organized by subject. Visit our Zenfolio galleries through several portals. Step into the lobby by clicking on the Outside Up North Photos image in the left sidebar. Subscribe to Outside Up North Photos RSS feed to keep on top of new entries. Or enter individual galleries directly through the index below.

Enjoy a browse. And if you see a picture you’d like to own, you can purchase it as a print, or have it emblazoned on one of our products. Quality matting and framing is available for prints, but don’t worry, high quality doesn’t mean astronomical prices. Our prices are competitive.

Soon we’ll have digital downloads available for computer and iPhone wallpapers, and we’ll make higher resolution downloads available for specific needs. If there’s a photo on our website which you’d like to see added to Outside Up North Photos, send us a note by clicking on the “Send a Comment” link below.

 
Here’s an index to the individual galleries at Zenfolio, complete with thumbnail images to help you navigate:

 

 

 

 
Bicycles and Bicycling

 

 

 

 

 
Tour of the Battenkill Bike Race

 

 

 

 

 

 

 
Absent Friends

 

 

 

 

 

 

 
Eye on the Sky

 

 

 

 

 

 
Kayak ~ Canoeing ~ Camping

 

 

 

 

 

 

 
Inspiration ~ Reflection ~ Obscure

 

 

 

 

 

 
Backcountry Ramblings

 

 

 

 

 
Monochrome Moments, Mostly

 

 

 

 

 

 
Texture and Pattern

 

 

 

 

 
Rural Living

 

 

 

 

 

 
The Wild Life

 
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Unseasonable warmth, autumnal leaves blow on an impatient south wind. She’s on a mission and flings a jacket over her shoulder as she pulls out of the drive. Where is she going? It doesn’t matter. Her bike will take her there.

 
We love out bikes, right? And we never tire of looking at them. At least I don’t, and if I’m to judge from what others tell me, I’m not alone. So each Sunday I’ll publish a bike picture. Most of the time the picture will be a photo, but I’ll also include drawings, paintings, sculptures, and any other representation of a bike or bikes. If you have one you’d like to contribute to the gallery, just email your picture(s) to me.

 
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Yes, I know this is the second food article in one week, but let’s face it, it’s still the Thanksgiving holiday, and there’s a lot of food left over from Thursday’s groaning board. If one of those leftovers in your household is boiled whole potatoes, or roasted potatoes, then I’ve got a recipe to help you make them into a delicious new dish. This is an adaptation of the Crash Hot Potato recipe I stumbled upon on The Pioneer Woman website. Try Ree’s recipe when you have the time to cook them, because they’re delicious. I wondered, though, if I could make them with leftover roasted halved potatoes. The answer? Yes, I can!

What are Crash Hot Potatoes, and why am I recommending them? They’re crispy in places, with the satisfying crunch of potato chips. But inside they’re tender and steamy. They’re simply delicious. I worked up a variation that enhances the crispiness with Parmesan cheese, which lends a pleasant saltiness and flavor with no effort at all. Want to try them with your leftover spuds? Great! Here’s what you need:

• • Whole or halved leftover boiled, roasted, or baked potatoes
• • Olive oil
• • Grated Parmesan
• • Salt and ground pepper
• • Dried thyme or rosemary, or both, or neither

Place an oven rack on the top setting, leaving enough room between the rack and top of the oven for the baking sheet and potatoes. Preheat the oven to 450-degrees Fahrenheit. It works best if you remove the potatoes from the refrigerator ahead of time so they can come to room temperature, but if you haven’t done so, go ahead and proceed with the recipe anyway. Also, these are best with thin-skinned potatoes with the skins still attached, but will work with peeled ones.

Drizzle the oil over a baking sheet with raised sides. Place potatoes on the sheet at intervals, leaving space between them. The halved potatoes should be placed flat side down. If the potatoes are still chilled from being refrigerated, slice a coarse grid pattern through the skin on top of each spud. Now gently press down on top of each potato using even pressure. You want to partially collapse and spread them, not crush them into a pancake. You can use an old fashioned potato masher or the bottom of a glass, or try what I did and use a plastic lid from a one-pound butter substitute container, rim side down. Careful, potatoes are slippery and may shoot away from you if you don’t keep a firm grip on them. Here I’ve used leftover boiled Yukon gold potatoes and a couple halved roasted Yukons:

 
Corral any chunks that scooted away from the main body of the spuds and push them back. Spread the skins apart a bit to let the flesh peek through. Now drizzle olive oil over the tops of the potatoes, sprinkle with a pinch of salt (I prefer coarse salt), ground pepper, and herbs. Then sprinkle the tops with grated Parmesan. Here’s a close-up:

 
Now slide the pan of potatoes onto the top shelf in the oven and roast them for 20-25 minutes. When they’re crispy and browned around the edges and sizzling hot, they’re done. Here’s what they look like when they’re roasted and ready to eat:

 
Plan on one to two medium potatoes per serving when they’re a side dish. These are so delicious they could be the main course with a side of salad or steamed broccoli, and then you’ll need four potatoes per serving. If you’re having them as a main attraction, serve with condiments like plain yogurt, sour cream and chives, coarse mustard, or applesauce. Here I served them with leftover roast beef and gravy with peas alongside. Simply delicious!

 
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