May – Spiced Toasty Potatoes

May – Spiced Toasty Potatoes

Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Spicy Toasty Potatoes

Ingredients:

  • 1 tablespoons coriander seeds
  • 1 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
  • Zest and juice of 1 lemon

 

Toasted Seeds

Toasted Seeds

Method:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
  3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
  4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
  5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
  6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
  7. Transfer to a serving bowl and serve immediately.
Mustardy Chicken

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.

April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes

April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes

A couple of weeks ago I made ‘Forever Roasted Pork Shoulder’, it was a big success in our house and gave us wonderful leftovers. Then I saw Chef Mimi’s post for ‘Pork All’Arrabbiata’ and knew I needed to try it if I could score another pork shoulder at the store. I loved the idea of slow cooking the pork in a spicy red sauce. This was also the perfect opportunity to clean out the pantry and/or fridge.

I found a jar of “just outdated” (really those dates are very conservative and it was only a few months past expiration…it looked fine) red pepper marinara sauce in the pantry, the end of a jar of bourbon and bacon BBQ sauce (about 1/4 cup), and a small can of spicy V8 juice. There wasn’t any leftover red wine (we drank it all) to add, so I also cleaned out the jars with a little water.

I decided to cook it slowly at a low temperature, covered this time. As in ‘Forever Roasted Pork Shoulder’ that meant 5 hours at 275 degrees F. While the oven was on at the low temperature, I could also roast some sweet potatoes. I ran across this method on the blog Smitten Kitchen for slow-roasted sweet potatoes. 2 1/2 hours at a low temperature, then broiled until charred on top results in a creamy skinned potato quite unlike the usual stringy-ness (although I will eat a sweet potato no matter how it’s cooked).

Slow-Roasted Sweet Potatoes

Slow-Roasted Sweet Potatoes

I think they will be delicious with the pork and hey, the oven is already on.

Here are a few pictures of the final result, we had lots of leftovers for pulled pork quesadillas (no pictures) and sandwiches.

Pulled Pork with Red Sauce

Pulled Pork with Red Sauce and Slow Roasted Sweet Potatoes

April – Smashed Potatoes

April – Smashed Potatoes

What do you do when you are completely out of Tater Tots? I call it a disaster! Some of you may be in the same predicament. Tater Tots are a private (not so secret now) indulgence in our household. I buy the HUGE packages, but we were out…not a tot to be found even at the very the bottom of the freezer.

I did find one lone bag of baby yellow Finns in the pantry, the only potatoes to be found in the house. The result is these smashed potatoes.

Both the NY Times and another blog I follow (Pinch of Yum) had highlighted this method of cooking potatoes in the past week. Very timely. Could they be a stand in for those missing Tater Tots?

Smashed Potatoes

Smashed Potatoes

They were delicious, not quite the same as a tot, but still very good. The consensus was that a repeat performance would be welcome.

These potatoes are creamy on the inside and crisp on the outside, delicious and a complete success. Same as with tots, it’s impossible to only eat one. They would be wonderful as is, without any adornment except some ketchup. But I live in a crazy household of anchovy lovers. In the NY Times article the smashed potatoes (they called them roasted) had a sauce of butter, anchovies, garlic and capers. I know it’s not everyone’s cup of tea. And again, the potatoes are fantastic as is. But, family members have been known to steal anchovies plain out of the fridge as a snack. I had to make the sauce.

One commenter suggested some crisp bacon and sour cream would be good as a topping as well. I can definitely get behind that.

Ingredients:

  • 1 1/2 pounds of baby or fingerling potatoes (or whatever you have on hand)
  • Kosher Salt
  • Olive oil for roasting

I am going to put the sauce below

Method:

  1. Scrub the potatoes and place them in a pot, cover with at least an inch of water and heavily salt it.
  2. Bring the water to a boil, turn down the heat, and cook until the potatoes are very soft, 25-30 minutes. You want to over-cook them a little so the insides stay creamy.
  3. Drain the potatoes, and let them cool until you can handle them.
  4. Preheat the oven to 425 degrees F.
  5. Line a rimmed baking sheet with parchment paper or foil.
  6. Use your hands to smash the potatoes to about 3/4 inch thick.
  7. Transfer them to the baking sheet, toss with a generous amount of oil and a little salt (don’t salt if you are using the anchovy sauce). Arrange the potatoes in a single layer.
  8. Roast until dark golden brown and crisp, 40-50 minutes, flipping them once half way through.
Smashed Potatoes

Smashed Potatoes

If there are any more anchovy lovers out there, here goes:

Ingredients:

  • 4 tablespoons of unsalted butter
  • 10-12 anchovies, chopped
  • 1 tablespoon capers, drained and rinsed
  • 2 garlic cloves, finely minced or grated
  • 1 cup of chopped herbs for garnish – parsley or celery leaves

Method:

  1. Melt the butter in a small skillet
  2. Add the anchovies and capers. Cook until the butter is browned and anchovies melted into the sauce.
  3. Add the garlic and remove from the heat.
  4. Pour over the cooked potatoes.
  5. Garnish with herbs.

This sauce would also be good on steak, roast chicken or fish.

Smashed Potatoes with Anchovy Sauce

Smashed Potatoes with Anchovy Sauce

Maybe some of the folks at Fiesta Friday are also running out of tots. I’m going to take them over to Fiesta Friday #323 hosted by Angie. This weeks cohosts are Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

If you’re new to Fiesta Friday, please read the guidelines.