Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt
2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water
5 cloves of garlic, sliced thinly
2 Tablespoons extra virgin olive oil
Fresh or dried herbs like thyme and rosemary (optional)
cracked black pepper
coarse sea salt
2 Tablespoons chopped parsley
sour cream (on the side and optional)
Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).
-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.
-Spread the mixture onto the prepared baking sheet.
-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.
-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.
Makes 3-4 servings
SPICY TUNA AND POTATO FRITtATA
1/2 cup grated parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
2 large potatoes
(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)
3 Tablespoons extra virgin olive oil
1 medium size white onion, sliced thin
2 Tablespoons chopped green onions
1 large tomato, cut small dice
1/2 cup canned flaked spicy tuna
(or if you don’t like tuna, substitute with the same amount of either diced bacon or ham… if vegetarian, substitute with sliced button mushrooms or champinons)
1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.
2. In a medium non-stick skillet over medium-low heat, add EVOO and saute white onions until soft, then add the tomatoes and green onions, saute for 2 minutes.
3. Add the canned spicy tuna and saute for a minute with the aromatics.
4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.
5. Pour the prepared beaten eggs over the tuna and potatoes. Work your spatula along the side and center of the omelette/pan to evenly distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes on one side or until you see that the eggs are almost set.
6. Get a plate larger than the size of the frittata. Slide the frittata onto the plate. Invert the skillet over the plate and turn plate upside down making the other side of the frittata fall back into the skillet.
7. Cook the other side for 3 minutes. Then transfer into a serving plate.
Serves 6 (1/6 portion per person)
MINI ITALIAN MEATLOAF WITH MINI PARMESAN AND GREEN ONION POTATO GRATIN
There is always a good feeling of delight with anything that is made and served just for you. You need not to share it with anybody else (not that I encourage greediness), but somehow, having something intended just for your own consumption (vain as this may sound) makes one feel very special in one form or another.
This plate, was a bit of a form of parody for me. An American-Italian entree (Meatloaf) paired with a French side dish (Pommes de Terre Gratinees) cooked by an Asian (Me)! @@ :)
1 lb lean ground beef
2 slices whole wheat bread, processed in the food processor (fresh bread crumbs)
4 Tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/2 teaspoon salt
3 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 large egg
1 medium size red onion, finely chopped
1/2 cup marinara sauce, or flavored spaghetti sauce or ketchup (if you prefer)
- to spread on top of the meatloaves before baking.
Procedure: Preheat oven at 375’F
1. Combine all meatloaf ingredients together in a bowl (with the exception of the marinara sauce which will be spread on top of the meatloaves before those go in the oven).
2. Divide the meat mixture into four and form into oval loaves.
3. Spread the Marinara Sauce over the loaves. Bake for 30 minutes.
4. Once baked, cover with foil to keep warm.
3 medium size potatoes, scrubbed, peeled and thinly sliced (2.5 cm)
2 Tablespoons unsalted butter
1/2 cup cream
4 cloves garlic, minced
2 Tablespoons green onion, thinly sliced (+ 2 Tablespoons for sprinkling before serving)
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Procedure: Preheat oven at 375’F
Note: I used a Yorkshire Pudding baking pan to bake these mini potato gratins. If you have similar baking pans to which you can make small individual serving, that will be great. Otherwise, you can bake and gratinate this dish in a shallow 6 inch cake tin, or even a pie plate.
1. In a small sauce pan, heat butter and saute the garlic until soft about 2 minutes. Add the thinly sliced green onions and saute for a minute.
2. Add the cream into the sauteed mixture. Season with salt and pepper. Remove from heat.
3. Brush the bottoms of the baking pan with butter and arrange the first layer of potatoes. Spread a quarter of the cream mixture over the first layer and sprinkle with grated Parmesan cheese.
4. Repeat the process in #3 until all the slices of potatoes are laid in the pan, finishing off with the last remaining cream sauce and generously sprinkling the top with grated Parmesan cheese.
5. Bake in the oven for 20-25 minutes (if you are making mini servings) or 35-40 minutes (if you are making a family style serving) or until the potatoes are tender when pierced with a knife and tops are beautifully browned.
6. Before serving sprinkle each disk with the reserved green onions. Serve with the meatloaf and a simple green salad.
CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES
I might have committed a blasphemous crime here against the world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact this was my dinner tonight and I’ve literally wiped my plate clean! :)
I marinated the butterflied and pounded-thin chicken breasts in lime juice, salt and pepper for 10 minutes inside the fridge. I then dredged the pieces in flour, then coated with beaten eggs flavored with a bit of grainy mustard and a splash of milk, and lastly, I finished the whole breading process with fine breadcrumbs seasoned with black pepper. And pan fried the breaded chicken pieces until golden brown.
The onion gravy… I melted a knob of butter in a small saucepan, put a pinch of rubbed dried thyme, added flour into the butter and made a roux and cooked the roux until it turned golden brown or ROUX BRUN, then I added chicken stock and one light and quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And added a tiny splash of soy sauce, cracked black pepper and sniped chives. I let the gravy simmer for 5 minutes to develop an oniony flavor from the chives.
This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.
What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!) big potatoes and 2 peeled big cloves of garlic. I placed those in a sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower). When the potatoes are tender, drain in a colander and return it back to the sauce pan, add a decent amount of extra virgin olive oil, a splash of milk and smash most of the potatoes but leave some “un-smashed” to get that lovely chunky texture. Season with fresh cracked black pepper and fold-in some sniped chives.
Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)
Note: I did not bothered to give exact recipe measurements just this time for this dish because I never measured it earlier. Cooking is not a precise science… Baking is.
Just cook with your instinct, cook with common sense, cook with passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m