I can follow recipes.
Really.
Well, okay…. I can, and do, follow recipes for baking. One can really screw up a cake by being too creative or substituting ingredients just for fun.
I know one has to follow those recipes – which is why a rarely bake.
Cooking, on the other hand, is meant to be tweaked.
Welcome to another month of the Secret Recipe Club, where I am supposed to make someone else’s recipe.
And I always do – at least in principle.
This month I got to explore pizza rossa.
Rachael is a fellow expat albeit with a few differences: she’s Australian rather than American and she lives in Switzerland rather than France.
Minor details.
Oh yes….. she’s vegetarian and loves to bake (see above). So now I have a great source for sweets and veggies!
From her extensive recipe archive I chose Roast Lemon Potatoes.
I only made a few changes….
I reduced the quantity as we are only two. She added water to the mix and roasted the potatoes in a hotter oven for a longer time. As I was roasting a chicken also I skipped the water and adjusted the temp and time.
We were very happy with the results.
Oh…. my sea salt is local and tan / brown in color in case you’re wondering why there aren’t pretty white crystals on the plate..
Roast Lemon Potatoes
Total time: 40 minutes
Ingredients:
- 10oz (300gr) new potatoes, scrubbed, cut in half
- 3 cloves garlic, peeled. sliced
- juice of 1 lemon
- 3 tbs olive oil
- 1 tsp oregano
- course sea salt
Instructions:
- Whisk lemon juice, olive oil and oregano together. It will emulsify.
- Add potatoes and toss, coating thoroughly. Arrange potatoes in a shallow baking pan with plenty of room. They should be separate / not touching.
- Bake at 400F (200C) for 15 minutes.
- Remove, stir / turn / flip and return to over for another 15 minutes.
- Remove, put onto a small serving plate, sprinkle with sea salt and serve.
I mentioned that Rachael has a lot of recipes on her blog….
There’s a Cranberry Cake with Cream Cheese Frosting that is on my ‘must make’ list for next Christmas (assuming I can find cranberries).
And a Mediterranean Vegetable Pot Pie, made with phyllo that I know we’ll love.
The Spinach and Zucchini Pie (that makes its own crust) will be great this summer when the potager is in full swing.
We know I love lentils, so this Lentil and Spinach Salad with Goat’s Cheese is also on the list.
I could go on…
Or you could check out her blog yourself.
Glad you liked the potatoes, and thanks for the kind words Katie. For an amazing coincidence, we’re having them for dinner tonight! 🙂
Those look wonderful. This is on my list of must try soon recipes.
Wonderful choice for your assignment! Now, guess who had your blog??? ME!!!!!
I hope you can stop by to see what I made, I had a fantastic time stalking your site….
Of course recipes are meant to be tweaked. That’s half the fun. These potatoes look wonderful.
Potatoes done this way are my fave. Oh, who am I kidding…I like virtually all spuds, done all ways. But the lemon, garlic and oregano really does sing. Great SRC choice!
pizzarossa – they really were great. I’m thinking about adapting them to the barbecue for summer
Sid, do try them – you’ll be glad you did.
sallybr thank you so much for the kind words – as to the paperwork…. shudder!
bcmom, I’m just so enjoying being inspired by so many wonderful ones.
shockinglydelicious – for years I didn’t touch them, having grown up with boiled potatoes for every meal. Thankfully, I’ve returned to the fold and, like you, love them all ways (even boiled)
Lemon with potato! I have never tried that combination before. Sounds interesting!
Roast potatoes are a standby in our house – I love the addition of lemon and oregano, so summery. Great SRC choice.