This is so yummy! Thanks Food & Wine for the recipe!
1 1/2 pounds fingerling potatoes
6 tablespoons olive oil, divided
1/2 teaspoons kosher salt, divided
1/2 cup chopped yellow onion
1/3 cup cold water, plus more as needed
1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
3/4 cup chopped fresh cilantro leaves and stems, divided
2 tablespoons fresh lime juice
1 small avocado, pitted
1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid
2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)
Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2
Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3
While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4
Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
I love this recipe from Skinny Taste! Everything cooks in one pan and very little prep work! It takes about 50 – 60 minutes total time to bake, so it might not work for a weeknight meal if you are short on time.
3 potatoes, cut into 1/2 inch cubes
1 medium onion, quartered
3 bell peppers, cut into 1 inch pieces
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp mushroom seasoning (optional)
Salt and pepper
2 – 4 uncooked sausages
Preheat oven to 400. Spray a large rimmed baking sheet with olive oil.
Toss everything except the sausage together on the sheet pan. Spread in a single layer.
Roast for 25 minutes, stirring a couple times. Add sausages to the pan and cook for 20 – 30 minutes, turning once, until cooked through.
This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!
3 lb red potatoes
1 lb bacon
1 onion, chopped
3 tbsp flour
1/3 c sugar
1/4 c packed brown sugar
2 tsp salt
1/2 tsp pepper
1/3 c Apple cider vinegar
2 c water
Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.
In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.
Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.
I tend to make pizza on Friday night and generally it is a last ditch effort to clean out the fridge. This week I had some left over boiled potatoes from chorizo tacos and green garlic. The two together are wonderful!
1 bulb green garlic, sliced thin
½ lb new potatoes, boiled and choped
1 tbps chopped fresh rosemary
¼ c freshly grated Parmesan
1 ball of mozzarella
Preheat oven with pizza stone inside to 450.
Roll out dough, drizzle with olive oil. Top with slices of mozzarella, garlic, potatoes, rosemary, pepper, salt and parm.
Bake for 10 min until cheese is melted and crust is brown.
Perfect soup for a cold winter night. This comes together in less than an hour.
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper
In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.
This is a delicious and healthy dinner that comes together pretty quickly!
8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.
Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.
Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.
Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.
This recipe was inspired by Fine Cooking. This is a great recipe when you have guests as you can do most it the work ahead and just pop into the kitchen to check on it. The pork flavors are truly italian.
1/4 c plus 1 TBSP olive oil
2 Tbs. sambuca or Pernod
4 cloves garlic, minced
2 TBSP finely chopped fresh rosemary
2 TBSP fennel pollen or dried fennel seeds, crushed
1 tsp ground coriander
Salt and pepper
1 3-lb. boneless pork loin
1-1/2 lb small yellow potatoes, halved
3 medium parsnips, quartered
2 onions, cut into 1/4-inch slices
3 fennel bulb, quartered
1-1/2 c chicken broth
3/4 c white wine
In a small bowl, combine 1 TBSP olive oil, 1 TBSP sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 TBSP salt, and 3/4 tsp pepper to make a paste. Rub the paste over the entire roast. Cover and refrigerate overnight.
Remove the roast from the refrigerator and let sit at room temperature for 30 minutes.
Preheat oven to 300°F. Put the roast, fat side up. Add the chicken broth and wine, and roast, basting occasionally, until an instant-read thermometer inserted into the roast registers 135°F to 140°F, about 2 hours.
Arrange the potatoes, parsnips, onions, and fennel in a 13×17-inch (or similar) roasting pan, season with salt and pepper, and drizzle with the remaining 1/4 c olive oil.
An hour into cooking the roast, placr the veggies on the top rack of the oven, stirring occasionally. When you remove the roast, crank the oven up to 400. You want the veggies, nicely roasted with some brown spots. When easily pierced with a fork, they are done.
Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Carve and pour the juices over the top. Serve with the roasted veggies.
A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).
Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.
Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.