Anything Goes Roasted Potatoes

I thought I would share a super versatile recipe for roasted potatoes. My husband and I probably have some adaptation of these every other week or so. I love them, because with one tiny change they can be the perfect side to anything from Greek chicken to enchiladas.  If you have the chance to try them, feel free to play with the seasoning. If you like spicy, throw in extra cayenne. if you love garlic (because who doesn't LOVE garlic) use garlic infused olive oil.

Next time you are tired of rice as a side, preheat your oven to 400 when you get home from work and give these potatoes a try!

Serves 3-4 as a side dish

Ingredients

• 2 large Russet Potatoes, peeled and chopped into 1 ½ inch chunks (this is a rough estimate of size)
• ¼ cup of olive oil (when making this with Italian or Greek food I use lemon infused oil)
• 1 teaspoon dried Oregano
• ½ teaspoon ground Cumin
• ½ teaspoon Salt (I use sea salt)
• 1 teaspoon Garlic Powder (you can substitute 1 clove of minced garlic)
• 2 teaspoons Dijon Mustard
• a few grinds of fresh Black Pepper
• a few shakes of Cayenne Pepper
• Optional – if you are making these potatoes as a side dish to Latin food, I like to have a lime on hand to squeeze over the potatoes as they come out of the oven.  

Directions

Begin by preheating your oven to 400 degrees. Whisk together all of the ingredients in a small bowl, except for the potatoes. In a separate, larger bowl, place the diced potatoes. Pour the dressing over the potatoes and toss with spoon (or hands) until evenly coated. Place the now coated potatoes in a baking pan. I use a rectangular cake pan.

Place the potatoes in the oven for 30 minutes. Pull the pan from the oven and flip the potatoes with a spatula. Place back in the oven for a final 10 minutes. Remove the pan from the oven and if you are planning to use lime; squeeze the juice over the hot potatoes. Allow the potatoes to cool for a minute or two and taste for salt.

Please remember, all ovens are different. The first time you make this, I recommend checking the potatoes 20 minutes for tenderness in with a sharp knife.  

Winter Warm-Up Salsa

One of the things I miss most about the summer is the taste of a fresh tomato. Tomatoes are such a big part of my life; from growing them in my garden to making fresh sauce and salsa.  However, every year around mid-February, I tend to run low on the salsa that I have made from my previous summer's harvest.

What is a girl to do? Honestly, I skip the expensive pre-made salsas and I use canned tomatoes to make my own. Yep, if you choose the right brands and add in fresh items like garlic, onions and cilantro (cheap and plentiful all year round) you can trick your taste buds into believing you are eating freshly blended tomato-goodness!

Below you will find an adaptation of a recipe I found on thepioneerwoman.com. I jazz mine up with a bit more spice and a secret ingredient: a splash of orange juice. If you choose to change up the brands I have suggested, I recommend sticking with an organic, whole canned tomato. The less that happens to the tomatoes before they hit your bowl, the better off they will be.

Three little tips:

1. This is a BIG batch. feel free to cut it in half.
2. If you don't have a large blender or food processor, make it in two batches and combine in a big bowl at the end.
2. Don't skip the time in the fridge! It is what allows the flavors to come together.

Ingredients

• 1   28 Ounce can of Muir Glen Whole Tomatoes with their juice
• 2   10 Ounce cans of Rotel or Reld Gold Diced Tomatoes with Green Chilies
• 1/2 cup Chopped Onion (White or Yellow)
• 1 clove Garlic - chopped fine
• 2 whole Jalapenos, seeds and ribs removed - sliced thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 3/4 cup Cilantro
• 1/2 whole Lime Juice
• 1/4 cup Orange Juice - pulp free 

 

Instructions

Combine whole tomatoes, diced tomatoes with chilies, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, orange juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like - 15-20 pulses gives a super smooth texture. Refrigerate salsa for at least two hours. Taste for salt/seasoning on a tortilla chip. I tend to go light on the salt and use El Milagro or Mission salted Tortilla Chips. Enjoy!