Posts from the ‘Potato’ Category

Dijon Roasted Potatoes

We made it back from China, and I’m now going through dumpling withdrawals. Sigh.

The trip was amazing, and the food was incredible. Words can’t begin to do it all justice, so I won’t even try.

Last night the boy made some yummy pork chops in a savory blueberry sauce, and I made these potatoes to go with them. The dressing is really delicious, and I’ve already started trying to come up with other things that it’d be great on. Last night, it seemed to find its way onto my finger a lot.

These potatoes would go great with the beer braised pork chops we love so much.

Dijon Roasted Potatoes

  • 1/2 cup whole grain Dijon mustard
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp butter, melted
  • 2 Tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp dried oregano
  • 1 tsp lemon zest
  • 1 tsp salt
  • 3-4 lbs potatoes, skin on, cut into 3/4 inch wedges

Preheat oven to 425. Mix everything together, then put on a large greased cookie sheet. Cook for about 40 minutes, flipping potatoes every 10 minutes or so, until dark brown, crunchy, and delicious.

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Roasted Gnocchi

I gave a copy of Nigella Lawson’s Nigella Kitchen away for Christmas, so I of course had to flip through it for a few minutes. This recipe caught my eye. I had already planned on a repeat of the beer braised pork chops, so I thought this could be a fun side dish with it instead of the potatoes we had last time. I love gnocchi but it can so easily be thick and doughy and unappetizing. These were tasty and had a really good crunch and were perfect for beer sauce. Few things aren’t perfect for beer sauce.

Roasted Gnocchi

  • Gnocchi (I got a package on the pasta aisle)
  • Olive oil

Preheat your oven to 400. Put the gnocchi on a cookie sheet, drizzle with olive oil, and toss around. Cook for about 20 minutes, stirring occasionally. Pull them out when they’re as crunchy as you’d like them.

Nigella recommends sprinkling with salt and eating as is. I served it as a bed for the pork chops and sauce.

Rosemary Potatoes

I needed a side to go with our delicious pork chops the other night, and remembered that we had a bag of fingerling potatoes tucked away from a few weeks before. After looking at them and realizing that if we waited any longer to cook them, they would start to take over the shelf with all of their new growth, I figured I should cook them. They were an easy and delicious side, allowing me to spend my time worrying whether the pork would come out dry or not.

Rosemary Potatoes

  • Fingerling potatoes
  • olive oil
  • salt
  • pepper
  • rosemary
  • garlic

Preheat oven to 400. Clean potatoes and place on a cookie sheet. Drizzle with olive oil, sprinkle liberally with salt and pepper. Rub them all around to make sure they’re well coated, then stick them in the oven for about 20 minutes, shaking the sheet occasionally. Meanwhile, dice up a few cloves of garlic and finely chop some fresh rosemary (our current obsession). Sprinkle this on the potatoes at the 20 minute mark, then continue cooking for about 10 minutes.

Especially good when dipped in the sauce from the pork chops.