Now is the season for my all-time favorite fruit combination: nectarines and blueberries. I like it anytime, anywhere and anyhow. Raw and cooked. In tarts, pies, crumbles, clafoutis, roasted with honey and goat cheese or baked and used as a topping for ice cream or semifreddo.
From the vast variety of one-pot meals, paella is one of the world’s most famous and most delicious. It can be colorful and complex, containing all sorts of seafood, meats and vegetables, or simple and unpretentious, consisting only of a few ingredients, as it, most likely, traditionally was.
I’ve already posted one roasted potato recipe here. This time, it’s different potatoes, different cut and different presentation.
Roasted potato wedges can be served as a finger food which together with a great bold flavor makes them an ultimate crowd pleaser. And given that they are no hassle to make, they please a cook no less. Just get nice long and relatively thin potatoes - Yukon or, which is even better, small Russets - and you’re good to go.
I love my potato wedges spicy and herby, served with a cooling sauce like tartar. On the other hand, you can go light on spicing potatoes and put some hot pepper into the accompanying sauce instead, your call. Either way, it’s a winner.
My husband is a huge – huuuuuge - fan of potatoes. Loves ’em spuds. All types. All ways of cooking. Well, some more than others, but ultimately – any. Fried, sautéed, boiled, roasted. Mashed and smashed. Grated in latkes. Grilled on skewers. As a side dish as well as in soups and salads. The more the better.
So, I cook potatoes quite often. And if you’re crazy about them too, I have some good recipes for you. Today it is smashed potatoes. Two ways. A traditional one, where you roughly mash skin-on boiled potatoes. And a relatively recent one, where you boil whole small potatoes, smash them by pressing each one flat and then roast of fry them till the crispy exterior.