Recipe: Mediterranean Roasted Potatoes
September 26th, 2009
Roasted potatoes are really easy and this roasted potato recipe is packed with flavor. I used a spice blend that was premixed from Lund’s/Byerly’s grocery store but you could buy one like this or check your local grocery store to see if they have something similar. The key ingredients are sea salt, lemon and herbs. You want to make sure there is salt in the seasoning; if there isn’t, you will probably want to add 1 teaspoon of sea salt to this recipe.
Serve these potatoes with your favorite roasted chicken. I served it with Roasted Chicken with Mustard-Thyme Sauce and Green Salad with Olives and it was superbly matched.
Mediterranean Roasted Potatoes
serves: 6
Ingredients
6 medium yukon gold potatoes
1 tablespoon olive oil
1 1/2 tablespoons Mediterranean seasoning
Directions
1. Heat oven to 375 degress F.
2. Cut potatoes into 1 1/2 inch chunks (about 6-8 pieces per potato). Mix with olive oil and Mediterranean seasoning then place on a roasting pan.
3. Bake in oven for 45-50 minutes or until crispy brown.
Note: if you’re making this with the Roasted Chicken with Mustard-Thyme Sauce recipe, you can add the potatoes at the same time that you start the 45 minute timer at the end of the chicken. The timing will be perfect.
November 5th, 2009 at 12:04 am
Hey Pip, what up? I’m hungry, getting over a cold so this is a good sign………any good food lately? Dreamed of an egg salad sandwich so made some today, just boiled an egg (2 eggs), added a bit of this really good organic dijon mustard from the coop, a bit of olive oil, and fresh dill……..nummy! the cat wanted some too! Love, Faith
November 5th, 2009 at 8:51 am
Heya Faith- Yeah I’ve been really pokey lately about posting recipes. I also feel like I just haven’t been cooking that much – it’s really sad. But when I woke up this morning I thought “man, I haven’t blogged in a while.” So expect some new posts soon.
pip
November 7th, 2009 at 2:15 am
I think you should make some soup (I know you want my suggestions
I made a big pot tonight with:
yam, squash, potato, celery , carrot, onion, garlic, fennel, leek, fresh dill, savoy cabbage….seasoned with seasalt, cider vinegar, lime juice, cinnamon, cumin, cayenne, basil. I know, sounds like the kitchen sink and I never use recipes , just keep adding stuff and tasting till it’s good. I do love using cumin cinnamon and cayenne (oh some curry powder too), they balance nicely together. and some tartness-vinegar/lime, and sweet- some honey…good luck, Faith
ps dry vermouth is really good, wish I had some tonight for the soup. last time added apples to this type of soup they were very good
November 7th, 2009 at 10:54 am
Funny you should mention soup… I made a delicious curry coconut squash soup the other day and I was going to post that up here!
This soup sound really delicious – do you blend it? Or is it chunky and brothy?
pip
November 7th, 2009 at 8:04 pm
good question, I seem to like to blend enough of it to concentrate the flavors a bit since I never use stock, and to thicken the broth a bit and make it creamier, but then like to leave about 1/3 to 1/2 of it unpureed so there’s some chunky bits in there to chew on, not just a big bowl of baby food, and it’s prettier. I have to watch my salt so I have learned to use minimal salt and things like spices and citrus instead to sharpen the flavors. Definitely has been soup season with more chill in the air…and the rainy weather too.
November 8th, 2009 at 10:14 am
That sounds like a great texture combination! Your comment on not using salt made me think of the 100 Mile Challenge. Have you heard about it?
I think I’ll post something about it to give more details.
pip
April 14th, 2010 at 8:36 am
Fully enjoyed reading this posting. Your web log is certainly one for my book marks. Best wishes. Tim