Roasted Dutch Babies
November 14, 2005
The best date I've ever been on was my first date with my viejo. I was treated to a feast of homemade food that featured the best roasted veggies I'd ever eaten. The dish included potatoes, bell peppers, garlic, red onions, and plenty of herbs. Feeling nostalgic, I've decided to recreate this dish tonight using Dutch Baby Potatoes - they are the cutest little potatoes you've ever seen - they are very buttery and cook to a golden yellow finish. You can use fingerling potatoes or russets. If you use a different potato, be sure to boil the potatoes partly before roasting as raw potatoes take a very long time to roast.
You will need: papas, onions (I used white but red is best), tomatoes, bell peppers, garlic, italian parsley, basil, sea salt, pepper, parmesan cheese.
Step One: Boil the potatoes until soft, drain, and place back in the pot.
Step Two: roughly chop bell peppers, onions, and tomatoes, garlic (3 cloves chopped). Finely chop herbs - you can use whatever fresh herb is available including italian parsley (always the cheapest and freshest), basil, rosemary. Add to the pot with 1/4 cup of olive oil, salt and pepper to taste. If you like spice, add a crushed chile piquin.
Step Three: Toss the potatoes and veggies and place on a roasting pan or flat cookie sheet (if you don't have a pan, place on a few sheets of stacked foil). Roast in the oven at 400 degrees for 10-15 minutes or until potatoes have a roasted look and veggies are cooked.
Step Four: Serve veggie mixture in large bowls and grate fresh parmesan over the dish.
Any leftovers can be eaten for breakfast - just reheat potatoes and eat with an egg. MMMMM.
Labels: potato
