Posts Tagged potatoes
Empanadas
I learned to make empanadas from my aunt, who was born in Argentina. I’ve never been able to match the beautiful little folds she makes to hold the edges together, but I love to make them anyway. There are a zillion ways to fill them (you can even make dessert empanadas), and I’d encourage you to experiment with different fillings. Here’s one that I think works really well.
- 1 lb ground beef
- 1/2 cup carrot rounds
- 1 cup diced potatoes
- 6 oz fresh spinach
- 1 tbsp olive oil
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 2 tbsp melted butter
- 6 empanada wrappers
Preheat your oven to 350°.
Brown the beef with the olive oil and set aside. Cook the carrots and potatoes until soft, then add the spinach, parsley, and salt and pepper. Sweat the spinach down for about 2-3 minutes. Combine with the beef and remove from heat.
I buy frozen empanada wrappers at the local ethnic grocery store because I’m way too lazy to make them fresh – it is a LOT of work.
Spoon the filling onto the empanada wrappers and fold in half. Moisten the edge of the wrapper with water and turn up the edge to close the wrapper. Pinch the two sides together firmly.
Brush the top of the empanada with melted butter and cut several vent slits in the top. Bake for 25 minutes.
Eat carefully – the filling will be hot!
Roasted Rosemary Potatoes
Last night I posted about rolled pork stuffed with mozzarella and pesto, which I served for dinner on Sunday night. With that dish, I served one of the easiest, most satisfying sides I’ve made to date. Potatoes are a blank canvas that you can paint with all kinds of flavors and textures, and oven roasting is one way to bring out the best in them.
This is so easy it’s almost laughable, but I promise you, these potatoes are way more impressive eating than they have any right to be.
You’ll need:
- 6-8 small golden potatoes
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, minced quite fine
- 2 tsp coarse salt
This serves two generously.
Preheat your oven to 375°.
Cut the potatoes in half and dump them in a gallon ziploc bag. Add the olive oil and seal the bag without pressing out any air. (This is the best way I’ve found to get an even coating of oil.) Give it a few good shakes and dump the potatoes into a baking dish. Arrange the potatoes skin side down in a single layer.
Sprinkle the tops of the potatoes with the salt and the rosemary.
Bake the potatoes for about 45 minutes, or until the tops begin to brown and a toothpick or fork can be inserted easily into the flesh.
Wasn’t that simple? You seriously will not believe how delicious this is.
