February 7, 2007

Winter Wonder Food: Potatoes

I think I've neglected the potato in the past. But this winter, I've found it to be everything I need in a food: Nutrious. Delicious. Long shelf life. And well-suited to baking in one-dish baked extravaganzas when I clean out the fridge/pantry and do other things while dinner is being prepared by modern appliances.

Tonight's offering from the kitchen of use whatever the hell is lying around:

Broiled Potatoes & Vegetables From the Mexican Joint

-5 sprigs fresh thyme, leaves peeled off
-10 leaves fresh oregano, torn in half or so
-2 russet potatoes, washed and chopped into 1/4 inch X 1/2 inch or so chunks
-extra virgin olive oil, for baking (read: the good stuff, but nothing great, you won't notice the subtle greatness after close to an hour in the oven at 400F)
-1 cup leftover vegetables from tequila sauteed fajitas last night (read: strips of bell peppers, yellow onions, broccoli, etc.)
-garlic salt
-black pepper
-grated parmigiano

Preheat oven to 400F. Mix all ingredients in an 8X12 or larger baking dish (pyrex works for me). Drizzle with enough olive oil that the entire mixture is glistening, but not drowning after mixture. Sprinkle with a light dusting of parmigiano. Cook for approximately 45 minutes (one hour if you are me and you put it in while the oven is heating).


(Note: this dish is excellent for those suffering from teeth issues--mmmm, soft, delicious, chewing optional, potatoes...)

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