Oven Roasted Potatoes
- 3 or 4 lbs. russet or Yukon gold potatoes
- 4 or 5 cloves garlic crushed
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- ¼ C. olive oil
Preheat oven 375.
Potatoes can be peeled or unpeeled. Cut clean potatoes in 1 ½ to 2 inch pieces and toss in bowl with remaining ingredients. Spread on a large baking tray without crowding. Use 2 pans if necessary. Roast 30 minutes. Toss with a spatula. If you’re lucky, most of them will turn over. Roast another 20 minutes or so until tender. Adjust salt and pepper.
Spicy Asian Green Beans
- 1 lb green beans (I used thinner French style/haricots verts)
- 1 tbs kosher salt
- 1 tbs soy sauce
- ½ tsp hot chile oil or Szechuan stir fry sauce
- 1 tsp toasted sesame oil
- Large bowl of ice water
Bring a large pot of water with a tbs of salt to a boil. Add beans. When water returns to a boil, cook 2 minutes. Remove beans from boiling pot and cool immediately in bowl of water with ice cubes. This will keep the beans nice and green. Now you can either proceed with the recipe or place beans in fridge until you’re ready. Heat large sauté pan over high heat. When pan is hot, add oil. As oil begins to shimmer, add beans. Toss with tongs for a couple of minutes. When beans heat up, revealing a blister or two, add soy sauce and toss. Add hot chile oil or Szechuan sauce and toss. Finally, add toasted sesame oil. Give the beans a quick toss and remove from pan. Serve hot or room temperature.