Don’t you just love to find a cookbook that you can’t put down, that you want to read from cover to cover and try every recipe in the book? One that ends up with so many little post-its sticking out of the pages that you don’t know where to start? That’s the way I feel about my new find, Dishing Up Oregon; 145 Recipes that Celebrate Farm-to-Table Flavors. The Tomatillo Green Apple Sorbet in my previous post was a big hit after a recent Mexican dinner and this recipe for honey-paprika potatoes was a delicious side with last night’s grilled chicken. My favorite recipes are those that are big on flavor without requiring a mile-long list of ingredients that uses every pot in my kitchen.
A honey-paprika glaze gives this potato side dish from Chef Adam Sappington a sweet-hot flavor that’s welcome at the table morning, noon, or night. If you can’t find ricotta salata cheese, you can serve the potatoes with a spoonful of fresh ricotta instead. I served a little scoop on the side rather than mixing it into the honey glaze because I liked the presentation and I could spread a bit of the cheese on each delicious bite of potato. Adam is Chef at The Country Cat Dinner House and Bar in Portland.
- 1½ pounds red potatoes (about 3 large), cut into ½-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- Salt and freshly ground black pepper
- 2 tablespoons honey
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 4 ounces ricotta salata cheese, crumbled (about 1 cup)
- ¼ cup fresh flat-leaf parsley, finely chopped
- Position a rack in the center of the oven and preheat the oven to 400°F.
- Toss the potatoes with the olive oil, rosemary, and a pinch of salt and pepper in a medium bowl.
- Transfer the potatoes to a baking sheet and roast until crispy and fork-tender, about 30 minutes.
- Warm the honey in a large skillet over medium heat until it liquefies. Stir in the garlic powder, oregano, and paprika. Remove the skillet from the heat and toss the potatoes in the honey and spices until well combined. Add the cheese and toss gently.
- Transfer the potatoes to a serving dish. Garnish with the parsley and serve immediately.
All that is necessary to enter this giveaway is to like Wives with Knives on Facebook and leave a comment on this post. My previous post, Tomatillo Green Apple Sorbet, is part of the giveaway too, so leave a comment on that post and you are entered to win twice. I want to give a big “thank you” to Storey Publishing for providing a copy of this lovely cookbook for this giveaway.
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This post is linked to Foodie Friday at Rattlebridge Farm
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