Tag Archives: new potatoes

Vinegar Roasted Potatoes

Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups.  This winter I used some to make homemade cough syrup.  But what I really like to do is cook with it.  Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.

I wanted to add a little twist to my basic roasted red potatoes.  I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil

Preheat oven to 400˚  Toss potato wedges with vinegar and oil.  Sprinkle with salt & pepper.

Drizzle, toss, sprinkle.  Pop in the oven!

Drizzle, toss, sprinkle. Pop in the oven!

Bake for 30-40 minutes, stirring once after about 15 minutes.  Cook until potatoes are tender and a bit browned.  If you want more of a vinegar taste, sprinkle a bit more on top when they are done.

When they look like this, you are ready to eat!

When they look like this, you are ready to eat!

Looking for other easy potato sides?  Try Downright fancy baked potatoes, or homemade garlic fries!

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You Say Tomato, I Say Potato

I haven’t gone to the grocery store in a month.  Mostly out of pure laziness, but also because I’m enjoying throwing together all of my farmers market goodies and calling it dinner.

So this is what I had that I needed to use up.  Does it look like dinner to you?

New potatoes and the yummiest, juiciest heirloom tomato ever. And pretty flowers, just for ambiance.  I also had some goat cheese and fresh dill hiding in the fridge that paired so nicely with these!

One of my favorite compliments is when someone says I look “smashing.”  I love that word.  It’s got such pizazz. Plus I like words with more than one meaning.  Yes, you’ve discovered my geeky secret.  I’m a word nerd.  But hey, at least I’m a word nerd who cooks.  Things could be worse.  Anyway, I decided I wanted to make some “smashing” potatoes.  And by smashing, I mean they will look and taste amazing, and I will also get to do some actual smashing!  And what could be more fun than that?

One note on the actual smashing of the potatoes:  we are not reinventing the sledge-o-matic here.  Smash gently or you will have potato bits everywhere.  I used the flat side of a meat tenderizer hammer thing, but anything will work to flatten these babies.

The farm fresh heirloom tomatoes with goat cheese and dill were the perfect complement to the potatoes and made for a simple, rustic meal that was quite satisfying.  You can eat the tomatoes raw if you prefer, but I popped them under the broiler for a few minutes just to get warm and melty.

Smashing Potatoes. These were so dang good.

Smashing Potatoes

1-2 pounds small new potatoes
2 cloves garlic, minced
2 tbsp. olive oil
1/4 cup chopped fresh dill
Juice of half a lemon
Salt & pepper

Boil the potatoes until they are fork tender.  Drain and let cool a bit.  On a lined cookie sheet, place the potatoes and smash gently.  I used the flat side of a meat tenderizer hammer, but you could use a regular hammer, the bottom of a glass, really anything you’ve got will work.  Just don’t go too crazy with it or you will have flying potatoes instead of smashing potatoes.

Combine all other ingredients in a small bowl.  Spoon olive oil and dill mixture over potatoes, making sure each one gets a little love.  Bake for 20 minutes at 400˚ until they are a little crispy on the bottom and edges.

Broiled heirloom tomatoes with goat cheese and dill.

Broiled Tomatoes with Goat Cheese & Dill

1-2 large heirloom tomatoes
Goat cheese
Fresh dill
Salt & pepper
Olive oil

Slice tomatoes into thick (around 1/2″) slices.  Place on parchment on a cookie sheet.  Top with goat cheese, some chopped fresh dill and a sprinkle of salt & pepper.  Drizzle with a tiny bit of olive oil.  Broil for 2-3 minutes, until cheese is melted and tomatoes are warm.

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