potato

Roasted Fingerling Potatoes with Apples

May 31, 2017 by Marisa 27 Comments

Roasted Fingerling Potatoes with Apples are a perfect medley of sweet and savory. Combined together, you’ll find they compliment any fish or poultry dish while providing a unique and delicious way of teasing your taste buds.

Roasting potatoes alongside another vegetable or even in this case combined with apples, is my favorite way of serving up the yummy spud.

These distinctive crescent shaped and thin skinned fingerling potatoes are a perfect match with a great baking apple such as the Cortland or Empire. Really though, any apple that holds its shape when baked will do for that matter. However, I wouldn’t use the McIntosh as this variety gets mushy and falls apart when roasted.

Also, look for apples with bright red skins that will provide a lovely contrast to the more palish yellow skin of the fingerling potato.

Keeping the seasonings to a few simple ingredients allows a nice balance between sweet and savory.

Aside from the customary salt and pepper, I added dried organic mountain oregano which I use quite often when making any kind of roast. You can purchase the dried stalks whole and keep in plastic bags for months since these retain their natural fragrances and pair brilliantly with meats or vegetables.

All that’s then needed is a generous drizzle of good quality olive oil and a few squirts of fresh lemon juice to make the flavors pop.

Add a little love to your next meal with a side dish of Roasted Fingerling Potatoes with Apples and enjoy with your family and friends!

Buon Appetito!

Roasted Fingerling Potatoes with Apples

Roasted Fingerling Potatoes with Apples, a perfect medley of sweet and savory and a delicious compliment to fish or poultry.

Course Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Marisa

Ingredients

1 1/2 pounds fingerling potatoes sliced in half lengthwise
3 medium red apples cored and cut into wedges ( I used Cortland apples )
2 tablespoons olive oil
freshly squeezed lemon juice from half a lemon
1 teaspoon dried oregano I used an organic brand
fine sea salt to taste
freshly ground pepper to taste

Instructions

Preheat the oven to 425 degrees F.
Line a large baking sheet pan with parchment paper (for easy cleanup).
Combine all the ingredients in a large bowl and toss to coat all over.
Transfer the potato and apple mix to the prepared sheet pan while spreading them out in a single layer.
You'll want to leave some space between the potatoes and apples so that they roast beautifully.
Roast for about 30 minutes, turning the slices over after 15 minutes.
Remove from the oven and enjoy while still warm.

Oven Roasted Potatoes and Fennel

November 6, 2016 by Marisa 31 Comments

Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favorite vegetables and also makes an excellent side dish to any main meal.

Fennel is a super crisp vegetable that can be eaten raw as is or sliced thinly and tossed in a salad such as this refreshing Fennel and Pomegranate Salad. I actually love to snack on this slightly sweet vegetable with it’s subtle licorice flavor. In texture it is much like celery but way more tasty.

All parts of the fennel are edible. From the bulb, the stalks and the fronds which are mostly used as an herb seasoning or garnish.

But did you know that fennel is just as delicious when cooked? When cooked, fennel turns soft and sweeter.

The sweetness of this vegetable pairs beautifully in a spicy tomato sauce, much like my Mussels Linguine with Tomato Fennel Sauce.

However, lately I’ve been loving it roasted alongside the ever so humble potato with a simple drizzle of olive oil, seasoned with fresh rosemary, thyme, salt and pepper. You’ll find these Oven Roasted Potatoes and Fennel to be quite easy to put together and hardly requires any fuss at all.

Every time I combine and cook two vegetables this way, I find it easier to fill half my plate with nutrient-dense foods and at the same time reduce calorie intake!

Also, If you are looking to reduce starchy foods in your diet but adore potatoes like I do, combining them with a non starchy vegetable is a great way of doing so.

I love to use my wavy crinkled cutter when slicing potatoes as the ridges cradle all those delicious flavors. But you can really slice them any way you want. Just make sure that both the potatoes and fennel are sliced fairly equal in size. This ensures that they cook evenly.

You will want to use the largest sheet pan that you have and spread the vegetables out in one single layer. This way both the potatoes and fennel will brown beautifully and crisp up around the edges.

I used an 18 x 12 x 1 inch baking sheet, which is fairly big, any yet a few of the vegetables overlapped just slightly.

These Roasted Potatoes and Fennel pair perfectly as a side dish with any red meat, poultry or fish but exceptionally well with salmon!

Buon Appetito!

Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.

Course Vegetarian

Cuisine Italian

Servings 4

Author Marisa

Ingredients

4 medium potatoes sliced into 1/4 inch slices
1 fennel bulb sliced into 1/2 inch wedges (see note)
2 tablespoons of olive oil plus more for drizzling
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
salt and pepper to your taste

Instructions

Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
Place the sliced potatoes and sliced fennel in a large bowl.
Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
Drizzle with a little more olive oil.
Roast the vegetables in the preheated oven for about 40 minutes or just until they are tender and are a rich golden brown.
Serve while still warm.
NOTE
Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
Leaving the hard core attached will insure the wedges stay intact.

Potato Gnocchi With Tomato Basil Sauce

September 14, 2016 by Marisa 41 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Gnocchi are simply the Italian version of dumplings and can be prepared in limitless ways. Just about any sauce will compliment this potato dumpling.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavored with beets. There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana. I’ll leave this one for another post perhaps, because it deserves a special space here on my blog.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with. They were my number one request each time my mamma would ask me what I wanted to eat for my birthday celebration and she never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

A potato ricer does an excellent job of mashing the potatoes. If you don’t have one, a fork will do just fine.

How To Shape Gnocchi

I’ve had this gnocchi board for many years now but very rarely used it. You can find them in any kitchen supply store at under 5 dollars.

Mamma taught me to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me. Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

Furthermore you will want to savour every bite, enjoying the melt-in-your mouth sensation and never rush a good thing!

How To Make Potato Gnocchi For Beginners:

Always start with less amount of flour then the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more then a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

The potatoes can also be boiled instead of baking them. Just make sure to not pierce or cut through the potato when boiling them, otherwise they will absorb to much water.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

In conclusion, have fun and don’t be too hard on yourself. Enjoy the process after all practice makes perfect!

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course Main Meal

Cuisine Italian

Keyword Potato Gnocchi with Tomato Basil Sauce

Servings 4

Author Marisa

Ingredients

For the gnocchi
4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
1 1/2 to 2 cups all purpose flour
Simple Tomato Sauce
1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
Parmesan cheese

Instructions

For The Gnocchi
Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.
Tomato Basil Sauce

Heat the oil in a medium sauce pot over medium low heat and saute the garlic with the crushed chili pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.

Parmesan Crusted Potatoes with Asparagus

April 22, 2016 by Marisa 38 Comments

Parmesan crusted potatoes with asparagus is a simple dish which features just a few ingredients that can be prepared on any busy weeknight.

I have come to realize that I haven’t yet shared a vegetable recipe here on the blog before! So let me remedy that with this supper easy vegetable dish!

It’s just wonderful served alongside steak, chicken or even fish. You can even go vegetarian by topping the roasted vegetables with a fried egg. Yummy!!

These Parmesan crusted potatoes with asparagus are oven roasted to a golden brown perfection. Topping the vegetables with grated Parmesan cheese for the last 5 minutes of roasting time, develops a delicious crunchy crust. This imparts another layer of goodness to the vegetables that make them so irresistible.

Grelot Potatoes

My family is a huge potatoes fan…like really huge! My mom was never able to prepare enough potatoes to satisfy everyone at family gatherings! We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes. For some reason, unbeknownst to us, my nephew Gab would end up with most of them on his plate! Go figure!

I used a delicious combination of red, yellow and blue little creamer potatoes. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

If you can’t find creamer potatoes in your area, any other baby potatoes will do. Just remember to cut them into equal sizes so they cook evenly.

Lining a baking sheet with parchment paper will ensure that the potatoes do no stick to the pan and…easy clean up!

Toss the potatoes with olive oil, salt and pepper. Spread the potatoes out in a single layer, giving them room to brown and bake for 20 minutes.

When you’re ready to add the asparagus to the pan toss the asparagus with olive oil, salt and pepper. Then simply nestle them between the potatoes and bake 15 minutes more.

Sprinkle with the grated Parmesan cheese and bake an additional 5 minutes. The cheese melts and develops wonderful golden brown crust over the vegetables. Simply delicious!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Parmesan Crusted Potatoes with Asparagus are oven roasted to a golden brown perfection and makes a wonderful side dish to any meat, chicken or fish.

Parmesan Crusted Potatoes And Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.

Course Vegetable

Cuisine Vegetarian

Servings 4

Author Marisa

Ingredients

1 1/2 pounds grelots potatoes or any baby potatoes of your choice cut into 1 inch pieces
1/2 pound asparagus tips trimmed
2 tablespoons plus 1 tablespoon of olive oil
salt to taste
pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
Spread on the prepared baking sheet, in a single layer.
Bake in preheated oven for 20 minutes.
Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
Remove the pan with potatoes from the oven and flip the potatoes over.
Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

Potato Rosemary Focaccia

April 13, 2015 by Marisa 3 Comments

This focaccia is light, airy and deliciously flavoured with extra virgin olive oil, rosemary and topped with thinly sliced red skinned potatoes. It is a far cry from the dry variety you may find in your local supermarket.

I love my focaccia to be soft and moist on the inside and crunchy on the outside.

This recipe is most certainly it.

To get the underside crusty, simply grease your pan with olive oil and sprinkle with cornmeal. This adds lots of flavour and crunch.

It is most definitely at it’s best served warm.

Buon appetito!

Ingredients:

2 1/2 tsp granulated sugar
1 cup warm water
1 pkg active dry yeast
2 tbsp extra virgin olive oil
2 cups cooled mashed potatoes
1 tsp salt
3 1/2 cups all purpose flour (approximately)
1 tbsp cornmeal

Topping:

1/4 cup extra virgin olive oil
2 tbsp chopped fresh rosemary (or 2 tsp dried rosemary)
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 red potatoes, thinly sliced

Place sugar and warm water together in a large bowl and stir to dissolve. Sprinkle in the yeast and let this stand until frothy, for about 10 minutes. Once it is frothy, stir in the 2 tablespoons of extra-virgin olive oil.

In a small bowl, mix the mashed potatoes with the salt. Stir the potato mixture into the yeast mixture. Stir in just enough of the flour till you get a slightly sticky dough.

Transfer the dough onto a lightly floured surface. Dust your hands with flour and start kneading the dough while adding in as much of the remaining flour as necessary in order to prevent sticking, for about 8 minutes or until smooth and elastic.

Place the dough in a greased bowl, turning to grease all over. Cover your dough with saran wrap and let it rise in a draft free space until it has doubled in size, about 1 hour.

Grease a 15×10 inch rimmed baking sheet with olive oil and sprinkle evenly with the cornmeal. Punch down the dough and spread it evenly into the prepared pan. Greasing your fingers with some oil helps to spread the dough with minimum fuss. Cover with plastic wrap and let it rise until it is slightly higher than the edge of your pan, for about 45 minutes.

Topping: In a small bowl whisk together the oil, rosemary, garlic, salt and pepper. Gently poke your dough with lightly greased fingertips making indentations all over. Brush half the olive mixture gently over the top of your dough. Place the sliced potatoes on top of the dough, overlapping if you need to. Brush the remaining oil mixture over the potatoes.

Bake in a preheated oven at 375 degrees, in the bottom third of your oven, until the crust is golden brown and the potatoes are nice and tender for about 30 to 40 minutes.

While still warm run a knife around the edges to loosen. Transfer the focaccia to a rack, cool slightly and cut into squares.