Sausage with Potatoes and Peppers is a simple one pan recipe with easily available ingredients. It’s a typical home cooked Italian diner.
1 lb. thin skinned potatoes
1 red onion
1 each red & green bell pepper
3 tbsp. olive oil
1 tsp. dried thyme
salt and black pepper
5 or 6 Italian sausages cut into thirds
¼ cup dry white wine
Preheat your oven to 425o.
Cut the potatoes, onions, and bell peppers into bit sized pieces. Place them in a bowl with the oil, thyme and salt and pepper. Toss and coat
Put the vegetables to a large roasting pan and spread evenly across the bottom. Place the sausage in the same bowl that the vegetables were in and shake to coat with any remaining olive oil and thyme. Place the sausage directly on top of the vegetables in the roasting pan.
Roast in the preheated oven for 30 minutes. Remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan to the oven. Bake for an additional 5 minutes, or until sausages are fully cooked and the potatoes are tender.
A while back I did a post on umami and at the time, I had never tasted Marmite and didn’t include it. Their advertising slogan is “Love it or hate it,” and I wondered which way I’d go. I tried it in a recipe that I adapted from Karen William’s Marmite Roast Potatoes on Delish – a British cooking site. Maybe I don’t love it yet, but it works for me.
This is a perfect side dish for a meat and potato meal. Pommes Persillade are crisp because they’re boiled, dried, and fried.
2 russet potatoes 1 tbs. kosher salt + ½ tbs. divided 1 minced garlic clove Small bunch chopped parsley 2 tbs. melted butter ½ tsp. black pepper 2 tbs. olive oil
Peel and cut the potatoes into approximate 1 inch cubes. Place them in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer about 10 minutes. Thoroughly drain the potatoes and spread them on paper towels for at least 10 minutes to dry.
In the meantime, chop the parsley, mince the garlic and add it to the melted butter. Also add the remaining ½ tablespoon of salt and the ½ teaspoon of black pepper.
Heat the oil in a pan and fry the potatoes over medium-high heat. Don’t crowd the pan and work in batches if you need to. Cook them until they’re crisp/lightly browned. Place the potatoes in a serving bowl, toss with the parsley/garlic/butter mixture and serve.
I got this recipe from a bartender in an Irish pub in Manhattan. He was a chef in Ireland. He said some cooks add garlic and rosemary to the recipe but he preferred it “plain” and that’s the way I made it. Fondant potatoes go well with any kind of roast meat – beef, chicken, lamb, etc.
3 or 4 russet potatoes
salt & black pepper
4 tbsps. vegetable oil
4 tbsps. butter
Rosemary sprigs (optional)
1 cup chicken broth
Preheat oven to 450° F.
Cut the rounded ends off the potatoes so they’ll stand upright. Slice the skin off the sides with a sharp knife, leaving ridges. Then cut them in half leaving 2 cylinders about 2 inches high.
Soak in cold water for 5 minutes to remove some of the surface starch and dry them well. Season with salt and pepper.
Heat the oil in an oven proof skillet. Add the potatoes flat side down and cook until the bottoms are brown. Turn the potatoes to the other flat side and pour off the oil (careful – that oil is hot).
Bring the pan back to medium heat and add the butter. (If you’re using garlic and rosemary, add it now.) Leave it on the burner until the butter starts to brown. Pour in the chicken stock and place the pan in the oven. Roast until tender, about 30 minutes, let them cool a bit and serve.
Eggs Two Ways – I hope you weren’t expecting scrambled and fried.
Eggs in Purgatory
This one is fairly simple. Start with left-over tomato sauce, the thicker the better. Pre-heat the over to 400 degrees. Heat the sauce in a frying pan large enough to hold as many eggs as you want to cook. Use the back of a spoon to make indentations in the sauce and break the eggs into the indentations. 10-12 minutes in the oven and it’s done. Sprinkle a little cheese and serve.
Potato and Egg Frittata
A classic meatless Friday lunch. It’s good with a little ketchup.
Heat the oil in a cast iron skillet on medium-high and add the thickly sliced potatoes, salt and black pepper. After they cook for about 8-10 minutes add the onion. After the onion softens, with the edge of a metal spatula, chop and blend the potatoes and onions making an even mixture. Cook until the potatoes are tender and what you have looks like home fries.
In the meantime beat the eggs with the milk, parsley and salt and black pepper. Add the egg mixture to the pan, mix thoroughly with the potatoes and onions then spread it out to an even layer. Lower the heat and allow it to set for about 5 minutes. The top of the mixture will still be wet so place the pan under the broiler for a few minutes, watching closely so it doesn’t burn. Remove it when the top is lightly browned.
The omelet can be served in the pan, hot or at room temperature. Slice as you would a pie.