Recipe - Southwestern Potatoes
I recently realized (when a friend, sidhefire , asked for cookbook submissions) that I don't actually write down my recipes nearly as often as I thought I did. I could only find one recipe (a delicious nettle lasagna, btw - http://snybod.livejournal.com/5763.html) that Ben and I had developed ourselves (rather than just riffing off of cookbooks, which we do rather frequently but cannot really call our own without copyright infringement).
This means that 1) some really great food is made once and then completely forgotten and 2) that I am not properly sharing my cooking adventures.
So here it is, the Southwestern Potatoes I made tonight:
4 medium to large baking potatoes (Russets work well but really any variety can be used, just adjust the quantity)
Olive oil
1 ts. cumin
1/2 ts. cayenne
1/2 ts. hot paprika
Salt to taste
3 cloves garlic
1/2 medium onion
1 bell pepper (I used a green tonight but any color could work)
1-2 ears of sweet corn
Chop potatoes into large chunks and cook for about 10 minutes in a pot of boiling water (until a butter knife can pierce through the potato). Drain water and set aside. Heat olive oil (perhaps a tablespoon or so - enough to coat the bottom and cook the veggies) in a large cast iron skillet on medium to medium high heat. Add spices (I gave some approximate amounts but really, spice to taste), onion, garlic and pepper. Saute until vegetables become limp, add corn, saute about 2 minutes longer and add potato, stirring to distribute spices evenly. Serve. Feeds 4, up to 8 as a side dish.
This means that 1) some really great food is made once and then completely forgotten and 2) that I am not properly sharing my cooking adventures.
So here it is, the Southwestern Potatoes I made tonight:
4 medium to large baking potatoes (Russets work well but really any variety can be used, just adjust the quantity)
Olive oil
1 ts. cumin
1/2 ts. cayenne
1/2 ts. hot paprika
Salt to taste
3 cloves garlic
1/2 medium onion
1 bell pepper (I used a green tonight but any color could work)
1-2 ears of sweet corn
Chop potatoes into large chunks and cook for about 10 minutes in a pot of boiling water (until a butter knife can pierce through the potato). Drain water and set aside. Heat olive oil (perhaps a tablespoon or so - enough to coat the bottom and cook the veggies) in a large cast iron skillet on medium to medium high heat. Add spices (I gave some approximate amounts but really, spice to taste), onion, garlic and pepper. Saute until vegetables become limp, add corn, saute about 2 minutes longer and add potato, stirring to distribute spices evenly. Serve. Feeds 4, up to 8 as a side dish.