little potato bags

After all the wonderful Christmas dining and overstuffing I celebrate to come back to the simple things of life. Like a little bagful of oven roasted potatoes. Together with some lemon and parsley dressed sardines and a nicely  smelling Chaumes they make for a delicious dinner.

Little Potato Bags

Fill  each square-cut piece of parchment paper with 4 small sized, clean scrubbed potatoes. Sprinkle generously with fresh parsley, thyme and oregano, add a piece of butter, a tablespoon of olive oil, salt and pepper.
Tie them up.
Bake the little bags in the oven for 40 minutes at 160°C.

Combines perfectly with a glass of red wine!

potatoes in pink & purple, best together with Gremolata

Lately Herr Herzog, my organic vegetable provider, asked me if I wanted him to add some pink and purple potatoes to my weekly order. I immediately agreed because 1.) I always love to try something new and 2.) Sophie Calle's chromatic diet in mind, two difficult colours suddenly seemed to come within reach.

But before throwing myself again into the sophisticated Fine Arts of monochromatic cooking I went for a very quick and simple potato lunch: oven roasted wedges with  Gremolata using the last fresh herbs from my garden: rosemary, thyme, parsley and summer savory.

My Gremolata
1/3 cup olive oil
the zest of a small lemon, grated
1/2 ts grated orange zest (optional)
3 cloves of garlic, minced
1/4 ts red pepper flakes
2 tbs parsley, chopped
1 ts fresh rosemary, chopped
1 ts fresh thyme
1ts fresh summer savory

Whisk together 1/3 cup olive oil and the herbs, zests, garlic and red pepper. Set aside for at least half an hour.

"Salad Blue" potatoes

Preheat the oven to 200°C. Cut the potatoes into wedges. Toss the potatoes with the gremolata and add salt and pepper to taste. Spread the wedges out on a rimmed baking sheet and bake for about 30 minutes.

The result: delicious taste with an avant-garde look!