roasted potatoes

Herb Roasted Potatoes

American politics is driving me crazy!

And I know, based on everything I've been reading for months and on conversations I've had with a zillion people, that a lot of other people feel the same way.

Therapists have been extra busy since November 2016.

This is the kind of stress that -- for me -- only a potato can help. Potatoes are my main comfort food. 

But what kind? 

Maybe homemade potato chips?

Only if you feel like frying food.

Warm weather's here so maybe potato salad

Not if you're in the mood for something hot and crunchy.

So -- it's time for these lemony-roasted potato chunks, which are crispy, tangy and satisfying. You can prepare them ahead and pop them in the oven just before you want to serve dinner (and also keep them nicely in a warm oven).

Lemon-Dill Roasted Potatoes

  • 2 pounds Yukon Gold or all-purpose potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh dlll
  • 1 teaspoon finely grated lemon peel
  • salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Peel the potatoes and cut them into small chunks. Place the potatoes in a bowl. Add the olive oil and toss to coat the chunks. Add the lemon juice, garlic, dill and lemon peel. Sprinkle with salt and pepper. Toss the ingredients to coat the potato chunks evenly. Place the pieces in a single layer on the parchment paper. Bake for 50-60 minutes, turning the pieces occasionally, or until the pieces are crispy.

Makes 4-6 servings

 

Toasted Marshmallow Sundae

There’s an old joke that Jewish holidays all come down to this: “They tried to kill us. We won. Let’s eat.”  And so what can we say about today, which is a minor holiday called Lag B’omer. We aren’t exactly sure what it is we celebrate, though it is a joyous day. It may have something to do with a victory against the ancient Romans, but it may have to do with a respite from a 2nd century plague.  Nevertheless, the third part of the joke is certain. On Lag B’omer, we eat. The tradition in Israel is to light bonfires and roast onions and potatoes. The picture here is from the Jerusalem Post, showing kids in Israel, holding a whole bunch of potatoes for roasting in that big bonfire.  On the other hand, I know some people who take this opportunity to roast marshmallows with their grandchildren.  I would roast potatoes on my outdoor grill, if it would only stop raining for a day. I like when russet potatoes get all black and crusty on the grids. It reminds me of my grandmother’s old potato roaster. The potatoes were always crunchy crusted and tasted oh so fabulous all slathered with butter and sprinkled with salt. Who needs chocolate when you have a treat like that!?  But, it’s probably going to rain again. Tell that to the climate-change deniers.  So, toasted marshmallows, made inside, sound good to me. Especially on top of ice cream for a tasty sundae.   Toasted Marshmallow Sundae   one scoop ice cream  4-5 ripe, sweet strawberries  4 marshmallows  1-2 tablespoons chopped toasted almonds     Place the ice cream in a bowl. Mash the berries and spoon them on top of the ice cream. Roast the marshmallows (I use a metal skewer and line them up) until they are black on the outside and oozing inside. Spoon them over the berries. Sprinkle with the nuts.  Makes one        

There’s an old joke that Jewish holidays all come down to this: “They tried to kill us. We won. Let’s eat.”

And so what can we say about today, which is a minor holiday called Lag B’omer. We aren’t exactly sure what it is we celebrate, though it is a joyous day. It may have something to do with a victory against the ancient Romans, but it may have to do with a respite from a 2nd century plague.

Nevertheless, the third part of the joke is certain. On Lag B’omer, we eat. The tradition in Israel is to light bonfires and roast onions and potatoes. The picture here is from the Jerusalem Post, showing kids in Israel, holding a whole bunch of potatoes for roasting in that big bonfire.

On the other hand, I know some people who take this opportunity to roast marshmallows with their grandchildren.

I would roast potatoes on my outdoor grill, if it would only stop raining for a day. I like when russet potatoes get all black and crusty on the grids. It reminds me of my grandmother’s old potato roaster. The potatoes were always crunchy crusted and tasted oh so fabulous all slathered with butter and sprinkled with salt. Who needs chocolate when you have a treat like that!?

But, it’s probably going to rain again. Tell that to the climate-change deniers.

So, toasted marshmallows, made inside, sound good to me. Especially on top of ice cream for a tasty sundae.

Toasted Marshmallow Sundae

one scoop ice cream

4-5 ripe, sweet strawberries

4 marshmallows

1-2 tablespoons chopped toasted almonds

 

Place the ice cream in a bowl. Mash the berries and spoon them on top of the ice cream. Roast the marshmallows (I use a metal skewer and line them up) until they are black on the outside and oozing inside. Spoon them over the berries. Sprinkle with the nuts.

Makes one