Showing posts with label roasted potatoes. Show all posts
Showing posts with label roasted potatoes. Show all posts

17 March 2014

Fast and Frugal: Roasted Potatoes with Tomatoes, Artichokes and Thyme

It seems appropriate to do something with potatoes for St. Patrick's Day, seeing how it was the potato famine that drove my Irish ancestors out of counties Carlow, Cork and Wexford across the Atlantic to New York, and eventually Wisconsin.

03 March 2014

Roasted Red Cipollini Onion Quarters with Brussels Sprouts

Roasted Brussels Sprouts with Red Cipollini Onions

Obviously I was terrified of begin snowed in without access to vegetables this winter. I have a freezer full of them, especially Brussels sprouts.*

Seven (Edible) Reasons to Dream of Summer Farm Markets

Northern Wisconsin's abbreviated growing season makes it hard to eat fresh and local year-round, although we are faring much better this year, thanks to hoop houses that many area growers have installed on their farms. We have two winter farm markets.

I dream of summer markets, though, especially with the Daylight Savings Time and the spring equinox only days away.

Here's what I'm thinking about as I dream:

Big Juicy Tomatoes
Favorite Way to Eat: Sliced, on a breakfast tartine, with cheese, avocado or cucumber.

20 February 2014

Roasted Potatoes with Garlic and Thyme

Roasted Yukon Gold Potatoes with Garlic and Thyme

I love matching flavors and textures but believe it is best done with a light touch. Layering too many different flavors into one dish all too often changes the taste of the main ingredient.

08 October 2006

Roasted Potatoes with Herbes de Provence

In October, even our weekends are busier than usual. Family and social obligations, getting the cars and house ready for winter, volunteering and having fun take time away from the kitchen.

So Sunday dinner was a bit rushed today. Meatloaf is one of my favorite comfort foods, but it's a bit plain, so I always try to dress it up a bit. This week, the "dressing" was a recipe I found on Epicurious. They call it "Potatoes Roasted with Olive Oil and Bay Leaves."

But I call it Potatoes with Herbes de Provence.

  • 8 medium red potatoes
  • 1/2 cup of olive oil
  • 40 small bay leaves
  • one tablespoon sea salt
  • 2 teaspoons herbes de Provence
  • 1 1/2 teaspoons freshly ground black pepper

Pre-heat oven to 350. Wash potatoes but do not peel. Make 5-6 parallel slices in each potato, but do not cut all the way through. Tuck one bay leave into the cuts of each potato. Place potatoes in small, oven-proof dish that has been coated with olive oil. Drizzle with olive oil, coating evenly. Sprinkle salt, pepper, and herbes over the potatoes. Place in oven for about 55 minutes. Place under pre-heated broiler for about four minutes, until potatoes begin to brown. Remove bay leaves before serving.

The bay leaf imparts a delicate taste to the potatoes. I used small Yukon Gold, because that's what I found in the bottom of the crisper. All in all it was a good foil for the meatloaf, which was light but savory. Our vegetable was sliced tomatoes.

17 September 2006

Steak Provencal with Roasted Potatoes

When I was growing up, Saturday night was steak night. Wisconsin was filled with steakhouses, many located on the outskirts of town, some in old farmhouses, others in former roadhouses. The classic meal was a thick, juicy steak with baked potato and sour cream, preceded by an iceberg-lettuce salad and maybe a cheese tray.

My father was well-known in this corner of the world for his steaks. He just knew how to do them. They were brown on the outside, pink on the inside, tender and flavorful. Growing up, I preferred chicken or fish: There was just too much steak around!

During college, I ate little meat, preferring to explore vegan fare. Then I married a man who is a steak lover.

I began to take pride in my own steaks. My standard way of preparing them was with a garlic-and-herb rub. But recently I discovered a recipe for Steak Provençal that I really love. It pairs well with roasted potatoes from Patricia Wells, Wisconsin native and fellow UW-Madison journalism alum.

Steak Provençal for Two


  • 1 large yellow onion, finely diced
  • 4 small green onions, sliced
  • 1-2 cloves garlic, crushed
  • 1 cup dry red wine
  • 1 Tablespoon lemon juice
  • 1 teaspoons lemon zest
  • Dash herbes de Provence
  • Freshly ground pepper
  • Sea salt

Marinate your favorite cuts of meat for 2-4 hours in the refrigerator. If the price is right, I prefer filet mignon. But select tenderloin is fine.

Remove from marinade. Broil until fully cooked, turned steaks frequently to ensure they lie flat and are fully cooked. When finished, add ground pepper and add a dash of sea salt.

Roasted Potatoes

  • 1 dozen small new potatoes
  • Olive oil
  • Sea salt

Preheat oven to 425. Wash but do not peel the potatoes. Cut them in half and coat with olive oil. Place flat side down in a greased pan and roast in the oven for about 40 minutes, until the potatoes have turned a golden brown. Sprinkle with sea salt.

I usually serve this meal with a tomato salad and roasted or sautéed peppers and a not-too-tannic red wine.