Monday, February 22, 2010
Weeknights Potatoes / Les Potatoes de la Semaine
I'm slowly learning to juggle life with a second child, sleepless nights, milk scented clothes and one active toddler. It is not always easy. It is never the same. But at the end of the day, when I finally lay my head on the pillow, I am content. I am happy with my life, my family, my hectic days, my messy hair and the uncomplicated and unsophisticated, but always heartwarming, dishes I've been making lately.
We've been having these potatoes at least once a week for the last couple of weeks. They may not look like much. After all, they are just roasted potatoes sprinkled with herbs and garlic and some spices. Though I do believe that when equipped with a good potato specimen and the right amount and the right combination of spices, nothing beats Roasted spiced potatoes.
The recipe comes from my sister in law, who is a great cook and an even greater baker. What I like about this dish, besides being comforting and spicy and delicious, is that I can do it with my eyes half open. Perfect for my lethargic state these days. Peeling and slicing the potatoes is the only work you would do. The Potatoes basically cook themselves and the rest is chemistry between the herbs, the sharpness of the garlic, the freshness of the lemon and the warmth of the cumin, paprika and Harissa sauce. Perfect as a side dish with a roasted chicken or lamb.
So whether you have five minutes or five hours to spend in the kitchen, set a date to try these weeknights potatoes of mine. I guarantee you will love them.
Roasted Spiced Potatoes
Recipe: serves 4
- Six big Yukon Gold (or any of your favorite yellow flesh potatoes)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 3 tbsp olive oil
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tsp fresh lemon juice
- 2 garlic cloves, pressed or minced
- 1 tsp Harissa, or your favorite hot sauce (Optional)
- Freshly ground black pepper
Preheat the oven at 400F.
Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine.
Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes.
Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.
B'ssahatkoum! (To your health!)
Potatoes Epicées Au Four
Recette: Pour 4 Pers
- 6 grosses pommes de terre Yukon Gold (ou autre au cœur Jaune)
- 3c.s d'huile d'olive
- 1c.c de paprika douce
- 1c.c de cumin en poudre
- 2c.s de persil haché
- 2c.s de coriandre hachée
- 1c.c de jus de citron
- 2 gousses d'ail écrasées
- 1c.c de Harissa (optionnel)
- Poivre noir fraichement moulu
Préchauffer le four a 200C.
Peler et couper les pommes de terre en fine ou larges frittes. Mettre dans un bol avec l'huile d'olive, paprika, cumin en poudre, sel, poivre et Harissa, si souhaité.
Faites cuire jusqu'à une belle coloration dorée, environ 25-30 minutes et en remuant les potatoes une fois.
Une fois cuites, mélanger avec le reste des ingrédients and servir aussitôt.
B'ssahatkoum! (A votre santé!)