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
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
Black pepper, to taste
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. 🙂