A quickie recipe of sorts for a quickie post today! I found myself hoarding the potatoes I received from my CSA until I’d amassed quite a nice supply. I thought I might make a frittata… or some baked potatoes (I am probably the only person you’ve ever heard say “I love potatoes” and follow it up with what I think is the ultimate proof that I am both insane and really love potatoes, unlike FeistySis who often says “I love potatoes” and then pish-poshes this: I actually try to keep a couple of plain baked or boiled potatoes in my fridge at all times… perfect late night snack, I stumble into the kitchen and see a plain potato, take it out and just eat it completely plain. And cold. If I feel like it, sometimes I add a pinch of salt, and if I’m feeling really “crazy” I’ll swipe a bit of sour cream on it… mmm, so good). But then I thought, hey, I have some other ingredients lying around here from the CSA, let’s give this a go…
Potatoes, roughly chopped to the same size (as you can see, I used at least three different kinds: yukon gold, purple potatoes, and I think I see some yellow bliss)
Fresh dill, roughly chopped
Onion, minced fine
Tomato, seeded and then roughly chopped
Juice of one lime
Toss the potatoes with a nice grassy olive oil, a bit of kosher salt, and some fresh cracked black pepper. Bake in oven at 350 or so until they all look good and crisp and done. Did you use too much olive oil? Because I did, so I didn’t bother adding any more for the next few steps, but if you managed to use just enough so it didn’t stick, but not enough to have any extra, you may want to add some for the next steps.
In the bottom of a bowl, add the lime juice and minced onion. Stir it a little bit and let it sit – preferably throughout the baking process, so the onions can mellow a little. Once the potatoes have come out, you don’t have to cool them, just scoop them into the lime juice + onion mixture, and toss to coat. Add the tomatoes and dill, tossing again, and taste for seasoning. Add salt and/or pepper as necessary.
Pretty simple and healthy, right? Plus, everything I used came from my CSA (except the lime), which means it was almost an entirely local & organic meal! Yummy, environmentally friendly, and inexpensive!
PS This is good hot, cold or room temperature, so it’s perfect for bento as well!