Ok, ok… enough with “exotic” foods! I will redeem myself! Let’s post some more “everyday” recipes because guacamole and gyoza aren’t commonplace, right, colleagues?
I swear I also make rice and beans (less than I should, but I do). As I explained previously, this is my “almost” sabbatical year (because I still teach at night) and I am giving myself the luxury of trying out various pleasures, such as making Mexican food during Tuesday lunch, going to the market in the middle of the afternoon buy an ingredient that is missing from the recipe, anyway, I want to enjoy this incredible moment in my life, of simply being HOME!!!!
Back to the real life: Let’s go to the Potatoes:
Cook the potatoes cut into quarters in boiling salted water for 5 minutes. Drain (they should still be very firm). In the best Jamie Oliver style, I take a non-stick pan, make a “bed” with extra virgin olive oil, a mix of dried herbs (I used Provence), fresh basil, gourmet salt (grainy salt), freshly ground pepper (I used black pepper and white). I add the potatoes to this mixture, give them a stir to coat them well and put them in the oven. Every now and then I turn them over to brown them evenly. It has a crispy crust and is very soft inside! Beautiful and fragrant!
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