Baked trout with parsley, white wine and garlic.
Roasted root vegetables with lemon, zaataar and herbs.

Tonight (Tuesday), I roasted a pan full of Yukon gold potatoes.

Half of this will be turned into a sweet onion potato salad later this weekend, the other half went into a Tuscan-style dish (penne rigate with roasted potatoes, caramelized onion and herbs). Had this with some chicken.

For the potatoes:

3 Yukon gold or fingerling potatoes, quartered
EVOO
kosher salt, to taste
black pepper, to taste
1 onion, quartered
fresh squeezed lemon juice

Combine first five ingredients. Toss. Roast in a 350 F oven for 45 minutes, stirring occasionally.

Drizzle with lemon juice. Stir, and serve immediately.

For the pasta:

Roasted potatoes and onions
Cooked fresh penne rigate or fusilli
EVOO
Black pepper, to taste
Chopped chives
Chopped oregano

Fold potatoes and onions into pasta; drizzle with EVOO; adjust seasoning. Top with herbs and serve immediately.

I’ve never met a carb I didn’t like. 🙂

06 Dec This entry was published on December 6, 2006 at 7:38 am and is filed under food, general, New York City. Bookmark the permalink. Follow any comments here with the RSS feed for this post.