Posts Tagged ‘Potatoes’

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Spaghetti Squash Genovese

October 28, 2014

There is a delightful Italian recipe called Spaghetti Genovese, I never quite understood pasta and potatoes in the same dish, but being the pesto lover that I am, I never questioned it too far. To cut down the carb content it only made sense to use spaghetti squash, and size down the potatoes to those creamy flavorful minis. A must try adaption of an classic Italian favorite.

1 small spaghetti squash, roasted

12-15 small red, yellow and purple potatoes (usually called tri color, in a mesh  bag)

1/3 lb. fresh green beans

1/2 C. pesto ( made with fresh spinach tonight)

3-4 T. freshly grated parmesan

Prepare pesto.(I substituted spinach for kale- no need to salt and macerate spinach)

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Roast the squash. Cut potatoes in half.  Cut off tips of  green beans, and cut them in half  as welI .

I boiled the green beans and potatoes together,in a small amount of water, until fork tender.

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Drain well. Strand the squash and mix with the potatoes and beans.

Toss with pesto. Grate cheese over top and serve immediately.

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Greek Lemon Potatoes

November 2, 2010

There’s a beautiful little fishing town near us called Tarpon Springs.Primarily Greek in population, this is the place to go for authentic Greek cooking.Good Greek food gives me foodgasms.I can’t say that I have ever tasted anything Greek that I dont at least “like”.On our last trip we tried these potatoes.This was my first time making them.They are a little darker than the ones at the restaurant but every bit as good.

  • 4 large potatoes,any waxy type which means no Idahos
  • 1/2 C. olive oil
  • 3 cloves minced garlic
  • 2 t. dried oregano
  • 1/2 C. vegetable stock
  • 1/3 C. FRESH lemon juice w/ some of the pulp,plus 2 extra tablespoons
  • salt & pepper to taste
Because you are using a thin skinned potato there is no real need to peel them.In the restaurant they were completely peeled. I like the look of partial peeling.It allows for better absorption of the juices than not peeling at all.
Pre heat your oven to 400.Cut the potatoes in eighths.Place them in a 13×9 roasting pan.Pour the oil over them plus 1 T. lemon juice.Toss to coat.Add the garlic,oregano,a few shakes of salt and a little pepper.Toss well. (I use my hands,one of your best kitchen tools) Arrange in a single layer.Bake for 15 minutes.
Remove from the oven and drop the temperature to 325.Reserving 1 T. of lemon juice,pour lemon juice OVER the potatoes.Next, pour the stock in the corner of the pan.allowing it to spread across the bottom.Don’t pour the stock over the potatoes.This is important!!! Bake for 45 more minutes.
Remove from oven.We like them as is, but many like them crisp-if so put them under the broiler for a minute or two but watch them carefully.Sprinkle that last tablespoon of lemon juice over the potatoes and serve.Don’t forget to scape those little bits from the bottom of the pan.There is alot of flavor in them.