CRISPY BREAKFAST POTATOES WITH CHILI GARLIC OIL AND HERBS.

CRISPY BREAKFAST POTATOES WITH CHILI GARLIC OIL AND HERBS

This is that can't beat brunch dish that everyone loves. Roasted baby potatoes, crispy bacon, and soft-boiled eggs, all served together and topped with a garlic chili oil and plenty of fresh herbs. Bonus? The potatoes and bacon are cooked together on ONE sheet pan!

INGREDIENTS

1. 2 tablespoons extra virgin olive oil
2. 2 pounds baby potatoes, halved if large
3. zest of 1 lemon
4. 1/3 cup grated parmesan cheese (optional)
5. kosher salt and black pepper
6. 6 slices thick cut bacon
7. 1/4 cup fresh dill, roughly chopped
8. 2 tablespoons chopped fresh chives
9. 6 soft or hard boiled eggs, halved or quartered

GARLIC CHILI OIL

1. 1/3 cup extra virgin olive oil
2. 4 cloves garlic, thinly sliced or smashed
3. 1 teaspoon crushed red pepper flakes
4. 1 cup fresh basil, chopped
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INSTRUCTIONS

1. Preheat the oven to 450 degrees F. 
2. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven. 
3. Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside. 
4. Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.

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CHAR-GRILLED POTATO SALAD

INGREDIENTS

1. 1.5KG KIPFLER (WAXY) POTATOES, SCRUBBED
2. 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 
3. SEA SALT AND CRACKED BLACK PEPPER 
4. 200G TUB CRÈME FRAÎCHE 
5. 2 TABLESPOONS WHOLEGRAIN MUSTARD 
6. ¼ CUP (60ML) WATER 
7. ¼ CUP DILL SPRIGS, CHOPPED

METHOD

1. Place the potatoes in a large saucepan of cold salted water. Place over high heat, cover with a lid and bring to the boil. Remove the lid and cook for 8–10 minutes or until tender. Drain well and halve lengthways. 
2. Preheat a char-grill pan or barbecue to high heat. Drizzle the potato with oil, sprinkle with salt and pepper and cook, cut-side down, for 8–10 minutes or until lightly charred. 
3. Place the crème fraîche, mustard, water, salt and pepper in a large bowl and mix to combine. Place the potato on a serving plate, drizzle with dressing, sprinkle with salt and pepper, and top with dill to serve. Serves 4

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Chili + Honey Roasted Sweet Potatoes With Lime Juice

Chili + Honey Roasted Sweet Potatoes With Lime Juice

Honeyed and savory roasted sweet potatoes make for a perfect side or a pre-workout snack to fuel you up.

Ingredients

1. 1 sweet potato cut half lengthwise
2. 2 tsp olive oil
3. 1 TBSP liquid honey
4. 1/2 tsp of chili powder
5. 1/2 tsp sweet or smoked paprika
6. 1/2 tsp Harissa or cayenne optional
7. Kosher salt + cracked black pepper
8. 1 lime halved
9. Fresh chopped parsley optional

Instructions

1. Preheat oven to 400 degrees F.
2. Brush each sweet potato halve with olive oil, skin included.
3. Season the entire sweet potato with kosher salt + cracked black pepper.
4. Score the top halves (interior flesh) with a knife.
5. Season each top halve with chili powder, paprika and harissa or cayenne, if using.
6. Bake for 20 mins at 400 degrees F.
7. Remove from oven and smear the top halves with honey.
8. Return to oven and bake for another 10 minutes.
9. Once the sweet potatoes are tender, remove from oven.
10. Squeeze fresh lime juice over both halves upon serving, and add parsley.

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WHITE BEAN AND POTATO TACOS

WHITE BEAN AND POTATO TACOS

INGREDIENTS

1. 2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
2. 4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
3. 1/2 cup cilantro, minced
4. Juice and zest of 1 lime
5. Olive oil for frying
6. salt and fresh cracked pepper to taste
7. To assemble
8. 6-8 white corn tortillas, blistered on both sides in a cast iron skillet
9. pickled jalapenos & radishes
10. cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
11. lime wedges for serving

INSTRUCTIONS

1. Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
2. While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
3. When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

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Oven Steak Fries

Oven Steak Fries

Ingredients

1. 3 Tablespoons Olive Oil
2. 1 Teaspoon Paprika
3. 1/2 Teaspoon Ground Cumin
4. 1 Teaspoon Salt
5. 1/2 Teaspoon Black Pepper
6. 4 Large Baking Potatoes

Directions

1. Preheat oven to 400 degrees.
2. Combine oil, paprika, cumin, salt and pepper in a large bowl and stir well.
3. Cut potatoes in quarters, then quarter them again, cut quarters crosswise in half to form wedges.
4. Transfer wedges into bowl with seasonings and coat potatoes evenly.
5. Place potatoes on ungreased large baking sheet without crowding.
6. Bake until well browned and fork tender – about 40 minutes to 1 hour.
7. Serve immediately.

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GLUTEN FREE SCALLOPED POTATOES

GLUTEN FREE SCALLOPED POTATOES

INGREDIENTS

1. 3 tablespoons butter
2. 1 cup minced white or yellow onion
3. 4 large garlic cloves, minced
4. 1/4 cup gluten free all-purpose flour
5. 1 cup boiling water with 2 vegetable bouillion cubes dissolved into it
6. 2 cups 2% milk 
7. 1 1/2 teaspoons coarse kosher salt
8. 1/2 teaspoon black pepper
9. 2 teaspoons fresh thyme leaves, divided
10. 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
11. 3 cups freshly-grated Emmi Le Gruyère AOP, divided
12. 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

INSTRUCTIONS

1. Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
2. Melt the butter in a large sauté pan over medium-high heat. Add the onion, and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the gluten free flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the vegetable stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, then whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.
3. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1 1/2 cups of the shredded Emmi Le Gruyère AOP, all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 1/2 cups of Emmi Le Gruyère AOP cheese.
4. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme, flaky sea salt, and freshly ground black pepper Serve warm.

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ROASTED SWEET POTATO KALE SALAD WITH AVOCADO

ROASTED SWEET POTATO KALE SALAD WITH AVOCADO 

INGREDIENTS

1. 2 to 4 large eggs
2. 2 heads lacinato kale chopped
3. 1 large sweet potato chopped
4. 1 large avocado sliced
5. 1/3 cup raw walnuts
6. 1/4 cup raw pumpkin seeds
7. 1/3 cup feta cheese crumblesoptional

LEMON HERB DRESSING:

1. 1/3 cup avocado oil
2. 1/4 cup fresh lemon juice
3. 2 tsp pure maple syrupoptional
4. 1/4 cup fresh parsley *
5. 1/4 cup fresh mint *
6. 1/4 tsp sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.
2. When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.
3. While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.
4. Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.
5. Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!

MAKE LEMON HERB DRESSING:

Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.

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