Step Aside Ina

Monday.  The only day of the week for the time being where we are all home for dinner.  (Scratch that. Mason left to go to the library with his friends and is eating McDonalds).  It’s a luxury I know, but it still has to be easy since I worked all day. Tonight I made an easy flank steak from Skinnytaste, but what I want to share with you is the side dish.  The potatoes are the star.

My good friends and family know that I am obsessed with Ina Garten.  For real.  Like, I want to book a trip to the Hamptons and stalk her.   I want to meet Jeffery, her florist friend, Michael, and all her other pretentious pals that don’t bat an eye at buying 4 pounds of lobster meat for soup.  I want to forage herbs from her football field sized garden and envy her Le Creuset collection.  I have actually met her a couple times for book signings and she really was lovely.

Anyway, back to the potatoes.  I have been making Ina’s roasted potatoes for years.  They are an easy side dish that go with everything.  And the way she makes them is perfect. I would not change a thing,  Until I saw this.

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clearly photography is not my forte because there is my coffee front and center.

On my Saturday morning trip to my Farmers Market I went to get a refill of my olive oil from Dimitri’s.  Their stand is always packed with a variety of olive oils, vinegars, olives and tapanades.  They had a new olive oil this week.  Roasted Shallot Truffle Oil.  I immediately took a sample and was like, whoa. Then I ate 5 more samples just to make sure.

Make these potatoes immediately. If you are unable to score Dimitri’s amazing olive oils then find a good truffle infused oil and you too will be eating fancy potatoes on a school night.

Truffle Shallot Roasted Potatoes (adapted from Ina Garten)

4 servings

  • 1 1/2 pounds small red- or white-skinned potatoes (or a mixture)
  • 2 tlb. roasted shallot truffle olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large shallot, minced
  • 2 tablespoons minced fresh parsley

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Preheat the oven to 400 degrees.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and shallots; toss until the potatoes are well coated.

 

Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.  I always line my baking sheets with aluminum foil so it’s one less thing to clean up. In other words, one less thing that Brian needs to clean up.  I don’t clean.

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Remove the potatoes from the oven, toss with the minced parsley, season to taste, and serve.

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