Potatoes

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Roasted Potato Salad

June 17, 2010 in Salad, Salad Dressing, Sides | 4 comments

Hi All! I know it has been forever, but unfortunately life has gotten in the way of blogging. Between traveling for work and moving in with Jav, I have been too busy/lazy to write about my favorite recipes. However, I am back! I can’t wait to share all of the yummy recipes I have been working on the past month or so.

For Memorial Day, Jav and I went to my mom’s house in Wenatchee to relax and enjoy the holiday. Here is the view from her house…isn’t it amazing?

Here she is after we did some wine tasting.

If you ever go to Wenatchee, you must go to Dutch John’s winery. It is in a old warehouse/strip mall, but so great!

My mom got a new job and is working like crazy, so Jav and I made a yummy dinner for her when she returned from work. I love potato salad – I mean I actually love everything with potatoes, but a good potato salad can make a winter day feel like summer. It is the quintessential barbeque side (I hate coleslaw). This version is a little different because the potatoes are roasted first with herbs and then smothered with the standard mayo-based dressing. It adds depth that your average potato salad doesn’t have and with the extra flavor you don’t need to use as much mayo. Also, I use my mom’s top-secret ingredient (not really, but it is a MUST), pickle juice.

We served the potato salad with ribs, green salad and a patriotic tres leches cake. MMMMMMMMM.

It felt like summer even though it was cold and rainy.

Hope you enjoy! Go Potatoes!!

Roasted Potato Salad

Serves 10-12

3 Pounds russet potatoes (preferable Idaho born), cubed (you can leave skin on depending on your taste preference).

Handful chopped fresh thyme and rosemary leaves

3 Garlic cloves chopped

3 Tablespoons Olive Oil

1 teaspoon salt

1/2 teaspoon ground pepper

¾ Cup mayonnaise

½ Cup sour cream

4 Tablespoons yellow mustard

Pickle Juice

4 or 5 chopped dill pickles

1/2 cup chopped celery

1/2 cup chopped red onion

4 or 5 hardboiled eggs chopped

Salt and pepper to taste

Preheat oven to 375

Mix together herbs, garlic, olive oil, salt and pepper.

Toss over potatoes and spread on baking sheet.

Bake potatoes for 45 – 50 minutes until golden brown but not dried out. Set aside to cool a bit. In a small bowl mix mayo, sour cream, mustard and pickles. Add a little pickle juice to taste (3 or 4 tablespoons – more if you want it tangy).

Add potatoes, onion, celery, eggs and mayo mixture to large bowl and mix, gently smashing some of the potatoes.

Salt and pepper to taste. Chill in fridge until ready to serve. I serve mine cold, but you could serve it warm too. Garnish with any extra herbies.

Enjoy!

Love,

Lindzee

Tags: bbq, Mayonaise, Onions, Pickles, Potato Salad, Potatoes

Stuffed Flank Steak with Roasted Fingerling Potatoes

February 1, 2010 in Beef, Entrees, Sides | 2 comments

Howdy! We celebrated a special occasion last night – Jav decided to quit his job and start his own business Arerra Interactive! Today was his first day being his own boss. I am so proud of him and know he will be extremely successful in his new venture. However, if it doesn’t work out he might have a successful career in modeling.

To commemorate the occasion, I made some beef and potatoes. Jav is mostly a fan of french fries and burgers (Jack in the Box, McDonalds, Burger King) and likes to spend his day of Sabbath partaking in a tradition called “Gluttony Sunday” where he generally visits all three of these fast food joints before noon.

However, this Sunday, I decided to make a stuffed flank steak with roasted fingerling potatoes. Aren’t fingerling potatoes the cutest? They are so good too!

Their flavor is just a tad sweet and creamy. This is a very simple meal that makes it look like you spent a lot of time slaving away in the kitchen.

Stuffed Flank Steak

1.5-2lbs of Flank Steak

Marinade

¼ Cup Soy Sauce
2 Cloves Garlic Chopped
4 Green Onions Chopped
½ Cup Brown Sugar
¼ Cup Rice Wine Vinegar
4 Tablespoons Honey
½ Cup Pineapple Juice
Red Pepper Flakes (optional)
¼ Cup Olive Oil

Pound meat with meat pounder covered with plastic wrap until ¼ inch thick. Watch out for splatters!

Blend marinade all ingredients in the blender.

Pour over flank steak in ziplock bag. Marinate in fridge for 2-4 hours.

Filling

6 Strips of Good Quality Bacon
2 Cups Fresh Spinach
2 Cloves Garlic
3/4 Cup Parmesan Shredded
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Salt and Pepper to taste

Cook bacon until partially cooked but not crisp.

Drain off grease and set bacon aside.