Tag Archives: potato

Roasted Baby Potatoes with Herbs

I have to rant a little bit.  I don’t care what people say about potatoes, I don’t think they are terrible for you.  I feel like anything that is provided by the Earth can’t be that bad and I think potatoes get a bad rap.  Sure, my favorite food ever is French fries, but that doesn’t mean that the only thing way to eat potatoes is cut them up and fry them.  As long as we don’t eat potatoes all the time, it’s okay to eat them in moderation, like everything else, right?  Well, these Roasted Baby Potatoes with Herbs are baked and packed with flavor so there is no reason to feel guilty.

Baby potatoes are tossed with garlic, olive oil, and herbes de Provence and roasted until soft and tender.  This is a recipe from Giada De Laurentiis who is the person who first introduced me to herbes de Provence many years ago.  Since that day, I always have the herbs on hand and toss it with my chicken, veggies and almost always with my eggs.  They are simple, fragrant and mildly floral which really works with these rustic potatoes, which are slightly chewy on the outside but perfectly creamy on the inside.  I literally used a fraction of the amount of olive oil than what was called for here, just enough to lightly coat the potatoes, and they were still plenty flavorful so use your judgment.  These garlicky potatoes were an amazing side dish and unbelievably simple.

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Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat.

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Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

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Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Serve hot or warm.

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Additions:  None

Omissions:

  • White potatoes (I used all red potatoes)

Substitutions:  None

Overall Rating:  Love It

Source:  Food Network

Roasted Potatoes with Arugula-Pistachio Pesto

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans.  That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory.  Um…when will the third season be coming out? Anyone? I’ve officially tortured myself.  Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable.  I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

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Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Creamy Potato Salad

Well it’s 4th of July week and that means lots of barbecues, cookouts, parties, events, and summertime food!  The fact that the 4th is on Thursday this week kind of stinks unless you are one of those lucky folks who gets/takes Friday off (which I’m sad to say isn’t me). So this week I’ll be bringing you some great July 4th-friendly recipes, like this Creamy Potato Salad to get you in the mood for our delicious day off in celebration of our country’s independence.

Fingerling potatoes are boiled until nice and tender along with one egg which becomes perfectly hard-boiled.  A creamy mixture of sour cream (I used Greek yogurt instead), yellow mustard and light mayonaisse gives this salad a light consistency.  Fresh celery and red onion add bits of crunch and flavor to this salad which makes a great complement to your holiday burgers or dogs. If you’re looking for a simple, basic yet lighter potato salad without all the calories, give this a try. It’s even better the next day.

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The ingredients:

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Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

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Combine remaining ingredients in a medium bowl; add potatoes.

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Peel and coarsely chop egg; add to potatoes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:

Source:  Cooking Light Magazine

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