Tag Archives: potatoes

Lemon-glazed sweet potatoes

I got this recipe from a Bobby Flay cookbook that my sister gave me. Actually, I gave it to her and then she re-gifted it to me. I don’t think she noticed the note I left her on the front page, but I sure did! Whatever…I wanted it anyway.

The potatoes are roasted and then tossed with a sweet/tart lemon glaze.  I served them here with Parmesan kale and tilapia with habanero sauce. Really interesting flavor combination …earthy, sweet, puckery sour. Yum. I’d give them a B+, but my honey gave them an A. I’ll definitely make them again.

  • 1 cup lemon juice
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 3 large sweet potatoes, peeled and diced to 1/2 inch
  • 1 T olive oil
  • Salt & Pepper
  1. Preheat oven to 375.
  2. Combine zest, sugar and juice in a small pot. Reduce on medium heat until thick and ~1/4 cup
  3. Meanwhile, toss sweet potatoes with olive oil in an oven-safe pan. Roast until golden and cooked through (~20 min)
  4. Remove from oven and pour lemon glaze over potatoes. [NOTE: don’t just dump the whole amount. Pour half or so, toss and see what you think. I ended up with leftover lemon glaze that was great in cocktails]. Sautee until coated, tossing or stirring gently, season with S&P. Serve!!

Salt Potatoes

First of all, I am not a potato girl. They are fine, but the way some people feel about potatoes, be they mashed, baked, stuffed, etc, is mystifying to me. Still, this recipe intrigued me. The basic premise is that you boil small potatoes in a small amount of intensely briny water. The salt changes the boiling point, which affects the amount of moisture and salt that the potatoes absorb. The end result is a fluffy, white, perfectly-seasoned center and a crusty, salty exterior. Pretty dang delicious. I served them with melted butter…mostly because the recipe told me to. Next time, I think I’ll find something a little more interesting. Maybe a light chive sour cream or caramelized onion something-or-other. TBD…

  • 8 Cups water
  • 14 ounces salt (1 1/2 Cup kosher or 1 cup table)
  • 3 pounds new potatoes
  1. Bring water to boil in med-large, heavy-bottomed pot over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes.
  2. Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
  3. Serve with melted butter (jazzed up with your fav seasoning) or some other yummy dipping sauce

Mustard roasted potatoes

As I know I’ve mentioned before, I am not a potato girl. Just not my favorite “vegetable.” If I’m going to do a starch at dinner, I would much rather bread, pasta, cous-cous, sweet potato, rice, etc. Basically anything else. BUT, I really liked this recipe a lot. It’s a keeper for sure. Easy and delicious. The potatoes end up with a nice crust, a meaty yummy flavor, and a nice tang. What more could you ask for? The recipe here is halved, so feel free to double it. If doubling, just use two baking sheets and alternate levels as directed in recipe.

Nonstick vegetable oil spray
1/4 cup + 1 tablespoon whole grain Dijon mustard
1 tablespoons extra-virgin olive oil
1 tablespoons butter, melted
1 tablespoons + 1 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
1 pounds small unpeeled new/red bliss potatoes cut into 3/4-inch-wide wedges

  1. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 1 large rimmed baking sheet with nonstick spray.
  2. Whisk ¼ cup mustard, olive oil, butter, 1 tablespoon lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  3. Place potatoes in prepared baking sheet, taking care to leave any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  4. Roast potatoes 25 minutes at lower level, and then transfer to higher rack. Roast until potatoes are crusty outside and tender inside, turning occasionally, about 20 minutes longer.
  5. While potatoes are roasting, add remaining mustard and lemon juice to the bowl with mustard mixture and whisk to blend. When potatoes are done, transfer back to bowl and toss to coat. Season to taste with salt and pepper. If you like (I did), pop back in over on high level for 5 minutes to just crisp up and reheat.

Romesco sauce

I have been a bad, bad blogger. Life’s just been a bit nutso with work and family and blah, blah, blah. Anyway, I am back on this horse….starting with Romesco sauce. Yum. My mom and I first tried this as an accompaniment for empanadas and it was de-licious. Now, I am not about to make empanadas on any given Monday, so I needed some other dishes for this crazy yummy (one might say sick delicious) goodness. That turned out not to be an issue at all. Here’s what it is excellent with:

For breakfast, with a fried egg

As an appetizer with grilled sausage

As a side, with roasted potatoes

On a sandwich, with roast pork, arugula and whatever else your little Dagwood heart desires

Finally, I would like to note that, while the ingredient list is somewhat long, there is ONE step for actually making the sauce. That’s as easy as it gets, people. So, let’s get started:

Makes about 4 cups

1 Cup Marcona almonds, toasted

7 cloves garlic

3/4 Cup EVOO

2 Tablespoons sherry vinegar (2 parts red wine to 1 part balsamic does in a pinch)

1 small hot chili (serrano, thai, etc.) or 1/4 t cayenne

2 Cups roasted red bell peppers (it’s better if you roast them fresh, but I use canned about 75% of the time)

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

In a food processor, puree everything except the peppers until smooth. Add the peppers and puree until smooth, but textured. Sauce keeps for about a week in the fridge

Steak salad

The inspiration: The other night, my hubby was grilling some chicken to serve with his Super Fabulous Jerk Sauce (he’ll post that another day). Anyway, he was already grilling, so I had him throw a flank steak on for the next night’s dinner. I trimmed the fat, pricked it all over both sides, rubbed it with Kosher salt and pepper, and had him throw it over a pretty hot flame until good and charred on both sides. Knowing it had a full 24 hours to rest and that it would cook a good bit more, he just got a nice crust on each side (no need to cook through).

Steak salad

What you’ll need: Flank steak, green beans, little red/bliss or yellow/butter potatoes (the smallest ones you can find), feta, green onion, cherry tomatoes and any greens (I like 50% baby romaine and 50% arugula, but whatever)

How you do it: This looks way longer and harder than it is

  1. Get water boiling in a large pot. Add a hefty pinch of salt. Drop in potatoes and cook until tender, but not 100% done. Remove with slotted spoon and rinse under cold water or add to ice bath. Set aside
  2. While water comes to a boil, cut cherry tomatoes in half or quarters and toss with a pinch of salt and a pinch of sugar. Set aside while potatoes boil. The salt draws out moisture and the sugar adds some nice sweetness. The sugar, by the way, is not necessary if it’s the summer and you have nice, ripe tomatoes.
  3. After you remove the potatoes, drop some green beans into the boiling, salted water. Just add them, let the water come back to a boil, then remove with slotted spoon
  4. While the green beans are blanching, run your tomatoes through a salad spinner for about 30-45 seconds. This will remove excess moisture and leave you with super tomato-y tomatoes. Set aside
  5. After you remove the green beans, you can go ahead and wash your lettuce. Give it a good spin in the (now) clean salad spinner. Dump into a bowl big enough for mixing.
  6. I like to make the potatoes a bit yummier at this point. Put ~1/2 T butter or EVOO in a skillet and get it hot. Add potatoes and a bit of Salt & Pepper (S&P). Sautee on med-high heat until you get a good crust on the potatoes (no more than 3 min). Add thinly sliced green onion, remove from heat, stir and set aside to cool in pan.
  7. So, the steak was cooked earlier, so it just needs to be sliced SUPER thin against the grain. You may find it easier to cut in half length-wise first. Set aside.
  8. You can use/make just about any dressing you like. I’ll deal with dressing another day, but I basically mix up a few ingredients in a mason jar. This time, I used Dijon mustard, balsamic vinegar, Worcestershire sauce, light brown sugar, S&P and olive oil.
  9. Toss greens, crumbled feta and half of dressing. Adjust seasoning with salt, pepper and/or lemon juice. Mound on however many plates.
  10. In same bowl as greens (now empty), toss green beans with ~2T dressing, S&P and arrange in bundles around plate. Repeat same process with tomatoes and beef, placing tomatoes around greens (like green beans), but mounding steak on top. Place potatoes around greens as well.
  11. Eat