side dishes

Fragrant Lemon & Rosemary Roasted Potatoes

Rachel especially loves these fragrant little roasted potatoes with the herbal taste of rosemary and a slight zing from fresh lemon zest and lemon juice. I think you will too. I love to make them because they are easy to make and taste so good with just about anything. They are especially good with chicken.

There are no measurements on this because it’s a pretty intuitive recipe. A dash of this, a dash of that and you’re done.

Fragrant Lemon & Rosemary Roasted Potatoes

Fingerling or other small roasting potatoes (we use a mixture because Jasmine likes the purple ones we find at the Farmer’s Market in town on Friday nights.
grated fresh lemon zest
fresh lemon juice
fresh rosemary
onion
olive oil
salt and pepper to taste

Wash the potatoes and slice in half. Put aside.

Zest the lemon and then slice it and juice it. Remove seeds and set aside.

Cut onion in half then into thick slices.

Coat a frying pan with the olive oil and sprinkle the rosemary leaves onto it. Let the pan heat till the rosemary releases it’s scent, then add the onions and potatoes. Sautee till barely browned, then turn out into a baking dish, sprinkle with salt and pepper, pour the lemon juice over it and pop it into the oven at 400 degrees for about 40 minutes. That’s it!

Sopa de arroz/Mexican-style rice

Sopa de arroz/Mexican-style rice

2 c, long-grain rice
six tomatoes, chopped
½ onion, chopped
olive oil
chicken broth
Knorr Perejil, ¼ of a cube
2 tsbp. Knorr Pollo
salt, to taste
a small handful of cilantro

Coat the bottom of a heavy frying pan with olive oil and heat. Add chopped onions, then the rice. Brown rice and onions till the onions are caramelized, almost crispy and the rice is completely brown.

Add the chopped tomatoes and mix them in. Add salt (very little) to taste, the Knorr Pollo and the Knorr Perejil (you can do without these if you can’t find them). My grandmother also would add a few grains of comino (cumin) but I don’t care for it in my rice.

Slowly add the chicken broth to the frying pan. Stir. Keep adding the broth till it covers the rice barely. Add the handful of cilantro and cover. Lower the heat and let simmer, covered till the rice is fluffy and all the broth is absorbed (about 20 minutes).