Tag Archives: potato

Lemon and Chive Potatoes

I’ve mentioned before that I’m not a big potato eater but if I’m making brunch, it only seems natural to have some kind of potato on the side.  I admit I’m a big fan of a certain hashbrown from a certain golden arched restaurant chain but I just don’t allow myself to eat those buttery, greasy, delicious patties.  And since I don’t have the first clue as to how to make said hashbrowns or love potatoes enough to really make attempt to make them, I’m settling for simple cubed, fresh potatoes – Lemon and Chive Potatoes.

Quartered potatoes are tossed with olive oil and roasted in the oven until perfectly browned before being tossed with fresh lemon zest and chopped chives.  So simple.  These potatoes don’t feel heavy and are a cinch to make.  If you look at the recipe for these potatoes, you’ll see that I didn’t omit an ingredient but an entire process.  I didn’t feel like spending a lot of time on potatoes (sorry, spuds, but you’re just not my favorite vegetable) so instead of grilling them, I roasted them in the oven.  If you don’t want to spend a lot of time over the grill or the stove, waiting for the potatoes to get brown and crisp, toss them in the oven instead and take a seat.  Enjoy your coffee because you can.

The ingredients:

Toss potatoes with 1 1/2 tbsp. olive oil in a medium bowl.

Layer them in an even layer on a baking sheet and bake in a 450°F oven for 40-45 minutes, turning once halfway through.

Return potatoes to same bowl and sprinkle with lemon zest, chives, salt, and remaining 1 1/2 tbsp. oil, then toss to coat evenly.

Overall Rating:  Like It

Additions:  None

Omissions:  None

Substitutions:  None

Source:  Adapted from Sunset Magazine

Garlic and Herb Oven Fries

When it comes to potatoes, I can take them or leave them.  Really.  I do love a good, creamy, buttery mashed potato from time to time but it’s not something I crave.  However, when it comes to French fries, that’s a whole other story.  I can eat French fries any day, any time, every day, every meal.  I’m obsessed.  Shoestring fries, curly fries, wedge fries, sweet potato fries, with or without Old Bay, plain or with cheese, whatever!  I love them.  So, considering they are truly one of my most favorite foods on this Earth (along with Reese’s peanut butter cups and s’mores), it’s a wonder that I’ve never attempted to actually make them myself.  I figured, now is as good a time as any.  The result was these Garlic and Herb Oven Fries.

Plain baking potatoes are cut into matchsticks and baked in the oven with nothing but a little canola oil.  After baking, they are tossed with melted butter, garlic and fresh parsley.  Easy peasy.  The longest part of this process is cutting the potatoes into fries.  Be patient.  I put the matchstick potatoes in a bowl of water to keep them fresh as I cut the rest.  I also recommend spraying the pan with non-stick spray because despite the canola oil, many of my fries still stuck.  And while these fries aren’t crispy the way restaurant fries are (duh, because they aren’t fried), I still devoured these.  Like I said, I love fries.  Even bad fries.  Not that these were bad.  If you are going to make fries at home, this is a good way to go.  But if it’s faster or you prefer to order fries in, do it.  I won’t judge.  I know what it means to have a fry fix.

The ingredients:

Preheat a roasting pan and oven to 450°F.  Peel potatoes and cut potatoes into 1/4-inch matchsticks and toss with canola oil.

Arrange potato sticks in pan (in a single layer if possible) and bake at 450°F for 5 minutes.  Turn oven to broil and broil for 20 minutes or until browned, turning once.

Melt ­butter in a skillet and add minced garlic, sautéing for 30 seconds.

Add fries to butter-garlic mixture and cook for 1 minute.

Toss with chopped parsley, salt, and freshly ground black pepper.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Vegetable Korma

I hope everyone had a great weekend!  Did anyone else eat just a little too much Easter candy over the weekend?  I certainly did.  Despite having enough willpower to bypass all of the pastel-colored chocolates adorning the grocery store shelves over the last several weeks, I eventually succumbed at the last minute and scooped up two (yes, two!) Reese’s peanut butter eggs and a bag of Whoppers malted-milk eggs – all of which were eaten over the weekend.  Not only that but I spent Saturday night with some friends eating way too much pizza, chips and dip, and cheese and crackers while we watched the last Flyers game of the season and then the second Phillies game of the season.  This was definitely the worst hit my diet has taken over the last 2 months so I’m getting back on track – pronto! 

I wanted to make a vegetable dish that would last me most of the week so I pulled out this recipe for Vegetable Korma which I’ve been eager to make.  Potatoes, cauliflower, and edamame are cooked in a creamy but spicy coconut milk sauce and served over rice.  Cumin, cayenne pepper, turmeric and cinnamon make this is a flavorful dish that is satisfying enough without making you miss any meat (use vegetable broth instead of chicken broth to easily make this a vegetarian meal).  To make this even more healthy, I chose to eat this with cooked quinoa instead of rice but in all honesty, this dish would good eaten as-is without either.  It’s dishes like this which pack a flavor punch that help make it pretty easy to watch what you are eating.  Now all I have to do is steer myself to the produce section at the market and away from the clearance Easter candy!

The ingredients:

Sauté onion in butter over medium-high heat for 2 minutes.  Add in ginger and garlic and sauté for another 30 seconds, stirring constantly. Stir in tomato paste, cumin, cayenne, turmeric and cinnamon and sauté for 1 minute.

Stir in potato (and edamame if it is frozen; if it’s not frozen, wait to add in with the cauliflower).  Combine chicken broth, flour, and coconut milk and add to the pan.  Bring to a boil and reduce heat, simmering for 8 minutes.

Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. 

Serve over rice or quinoa if you like.

Additions:  None

Omissions:  None

Substitutions:

  • Quinoa

Overall Rating:  Like It

Source:  Cooking Light Magazine

1 2 3 4 5
Blog at WordPress.com.