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POTATOES
Level 1
Crispy Herb-Roasted Potatoes
Serving: ½ cup per person
- a Marlene Samuels creation -
Nobody intentionally roasts a handful of roasted potatoes. You make as many as will fit on a cookie tray and then find you've reached your limit after 1.5 servings. The only problem is roasted potatoes are never as delicious the next day after refrigeration , having lost their oven-goodliness. Have no fear; here's how to revive them as a healthy side dish to go with your Sunday morning omelet or as a side dish to grilled salmon and cucumber salad.
Breakfast variation:
1 Tbsp. olive oil
1 tsp. butter
1 onion, finely chopped
1 cloves garlic, peeled, cored and chopped
½ red or green pepper, seeded and coarsely chopped
1 tsp fresh parsley, rinsed & finely chopped
Salt and pepper to taste
2 cups once-cooked roasted potatoes
1. In medium skillet, heat olive oil and butter until butter is melted and begins to brown.
2. Add onions and garlic, turn heat to low and sauté, about 5 minutes.
3. Add herbs and sauté for about 2 more minutes.
4. Add potatoes and toss with a wooden spoon to coat. Keep heat on medium. Stir frequently until brown and crispy to prevent potatoes from burning.
Lunch/dinner variation:
1 Tbsp. olive oil
1 tsp. butter
1 onion, finely chopped
1 cloves garlic, peeled, cored and chopped
½ red or green pepper, seeded and coarsely chopped
1 tsp fresh parsley, rinsed & finely chopped
1 tsp each: rosemary, sage, thyme
2 cups once-cooked roasted potatoes
½ tsp. red pepper flakes
Salt and pepper to taste
*Note: Recipe is based upon 2 cups roasted potatoes. Can be halved or doubled easily.
1. In a medium skillet (preferably iron) heat olive oil and butter until butter is melted and begins to brown.
2. Add onions, garlic, chopped pepper and herbs. Turn heat to medium and sauté, about 5 minutes.
3. Add potatoes and sprinkle with red pepper flakes. With a wooden spoon, toss potatoes to coat, taking care not to break them up. Cook until peppers are softened and potatoes browned.
Serving suggestion: Add 1 Tbsp. pitted sliced Kalamata olives and top with 1-2 tsp. crumbled feta cheese.
