Since my last post was absurdly long, plus today my 'day job' totally overflowed everywhere, today’s post will be short and sweet – but nonetheless delicious. I have recently (i.e., within the last week) perfected not one but two side dishes of exquisite scrumpsciousness. The first takes a little planning but is well worth the long-ish roasting time; the second comes together in minutes, which is always a bonus at the end of a long day. And so, without further ado, I present for your salivation and delight…
OMG Roasted Potatoes
The name pretty much says it all. Serves: as many as you can feed with 2lbs of potatoes...so, 3 to 8-ish? Depending on your people.
- 1 stick butter (salted butter please – unsalted butter is nasty)
- 1 tsp table salt (yep, more salt. Because potatoes need it, that’s why!)
- 1 tsp dried crushed* sweet basil
- 2 tsp ground* black pepper
- 2 tsp granulated garlic
- 3 tsp (aka, 1 tbsp) dried crushed* rosemary
- 4 tsp sweet paprika
- 2 lbs petite fingerling potatoes (or red potatoes, if that’s all you can find)
- Place the butter in a large microwave-safe bowl. Dump the seasonings on top and nuke for 1m, or until butter is completely melted.
- Remove seasoned butter from microwave and stir to make sure there are no pockets of dry spices hanging around. The paprika especially likes to clump up and stay dry – don’t let it!
- While the spiced butter is mellowing, getting all those flavors mixed up and married and other inappropriate-for-cooking metaphors, wash the potatoes very well – you’ll be leaving the skins on, so scrub until you’re satisfied. (Is it just me, or does that sound way dirtier than I intended it?)
- Pat your potatoes dry, and if necessary chop into pieces no bigger than your pinky.
- Dump the potatoes into the spiced butter and stir until well coated.
- Spread coated potatoes (and any extra spiced butter - yum!) evenly in 9”x13” baking dish and roast at 425* for 30-45m. Stir every 15m to ensure that the potatoes stay coated and get a chance to brown on every side.
- Once the potatoes are fork-tender (you can stick a fork in them easily), remove from oven and let rest 15m more before serving or you will burn the crap outta your mouth. Don’t say I didn’t warn you.
In French, vite (pronounced “veet”) means ‘quick’. So yes, these are Fancy Quick-Quick Noodles. Serves: as many as you feel like making
Per serving you will need:
- 4oz dry capellini (aka, Angel’s Hair pasta)
- 1 tbsp butter, softened
- 2 tbsp grated parmesan, romano, or a blend of the two
- 1 tsp dried ground* sweet basil
- 1 tsp dried ground* dill seed
- 1 tsp dried ground* oregano
- Fill your electric kettle with water and let it come to a boil, then pour the boiling water into a wide, shallow pan (like an everyday pan) over high heat. Add enough salt to make the water as salty as sea water. Using this method, you should have enough boiling water for up to 4 servings of pasta in less than 3m. Alternatively, you can fill your pan with water and salt and wait for it to boil the old-fashioned way. Covering it with a lid will help the water boil faster.
- Add the pasta and stir/poke at it until it’s all submerged (I bet you’re beginning to understand the wide shallow pan now, aren’t you?). As soon as the water returns to a boil, set a timer for 3m.
- While the pasta is cooking, in a large bowl mix the butter and spices with a fork until well combined. Remember to stir the pasta occasionally.
- When the timer dings, immediately remove the pan from the heat and drain the pasta into a colander. Shake a few times, then dump the hot pasta into the bowl with the herbed butter. Toss 3-5 times, or until the butter has melted and the herbs are well distributed.
- ::Om Nom Nom Nom Nom::
*Don’t carry the same spice in multiple formats (whole, crushed, ground, etc.)? A $5 coffee grinder works even better on spices, so just carry them whole and grind to order.