Wednesday, June 17, 2009
Roasted Red Potatoes with Garden Chives
Well! Welcome to everyone who came (and is still coming!) from StumbleUpon. Holy! Nothing like seeing your site visits rocket up to almost three times their usual numbers. And on a Saturday no less. Thank you StumbleUpon reviewer. I don't totally understand how the site works, but if it brings more people here looking for delicious food, I'm all for it.
Now that the season of eating local is here, I am attempting to eat VERY local by using whatever my garden is producing whenever I get the chance. And since the herbs are growing like mad these days, I have been working them into recipes whenever possible. Most of the herbs I planted were ones that I use on a regular basis, since it seems a little silly to grow food that won't get eaten. Chives were the exception to this rule. I don't think I've ever bought chives in my life. I only planted them for their alleged bug-repelling properties. They seem to be doing that job fairly well so far, but they are also growing in a way that is just one step away from out of control. I figured I'd better figure out a use for them, and soon.
So when I got these lovely red Ontario potatoes, I figured I'd roast them up with some chives and garlic and salt. It seemed like it would be hard to go wrong with potatoes + herbs + garlic + salt. And boy, was I right. These were delicious. Simple and local and perfect as a side dish.
5 medium sized red potatoes, cubed
4 cloves of garlic, minced
as many chives as you've got (I used a bunch that fit in the circle that your index finger and thumb make)
1/4 cup olive oil
1 tbsp salt (or kosher salt if you have it)
black pepper to taste
Put all ingredients in a bowl and toss to coat potatoes.
Let sit for five or ten minutes to let the potatoes soak up the oil.
Spread potatoes evenly on a large cookie sheet.
Roast at 500 degrees for about half an hour, turning every ten minutes.
-Oh hooray! Top Chef is back on! I don't care if it is Top Chef "Masters" instead of the regular Top Chef, or that none of the regular judges are there, or that there will be new contestants every week. It still gives me the same warm feelings as the regular series.
-Right, uh, back to the recipe. We ate these potatoes with grilled tofu (in Mustard Marinade) and some lovely Ontario asparagus. I was worried about the meal not being filling due to lack of grains, but I shouldn't have worried. Those potatoes kept me satisfied until bedtime.
-In other garden news, my squash plants seem to have made a comeback which makes me very happy. All the other plants are doing well except the beets and carrots that I tried to grow from seed. Either my seeds were no good, or some animal or other stole all the seeds. Ah well. I did promise myself that this first garden year would be more about buying plants and keeping them alive than growing them from seed. That will be tackled more competently next year.