In honor of St. Patrick’s day I thought I’d try to make some potatoes and cabbage for us. I found myself really wanted roasted potatoes rather than boiled. I was inspired to add some herbs and mustard and the result was so fantastic that I quickly snapped a photo with my phone and jotted down the recipe. Such an easy recipe it is too!
This was the first time I think I’ve used the roast feature, one of the convection options, on our oven in the new house. Wow, such a great feature. My “convection oven” before was a decent toaster oven with a convection setting, having an oven that has “regular” and “convection” modes is a treat. The upgrades to our kitchen are such an improvement!
- 1 pound small red potatoes
- 1-2 t dijon mustard
- 1/4 t thyme
- 1/2 t dill
- 1 T olive oil
- 2 cloves garlic
- black pepper and sea salt to taste
Preheat oven to 350.
Scrub potatoes and quarter. Toss with other ingredients in a bowl and pour out on to a baking sheet. Distribute evenly
Roast potatoes at 350 for 35 minutes, turning at 25 minutes, or until tender. Serve alongside more delicious food or eat right off the pan.
I served this alongside some cabbage and Gardein beefless tips, inspired by a recipe from Meet the Shannons. I say inspired by because I didn’t start early enough or have pickling spice on hand. Really, I remembered seeing the recipe online and being really intrigued by it, but only decided to make it while I was at the market and only could remember that it used the Gardein beefless tips.
Here’s my kind of short-cut of their very cool recipe:
I just tossed the beefless tips in a bowl with 1/4 cup pickle brine (from a jar of Bubbies Bread & Butter Chips) with some mustard seeds, ground coriander, allspice, and cloves, along with some minced garlic and a splash of nigori-style sake (I didn’t seem to have a bottle of white wine in the house, how the hell did that happen?!). I used half a sweet onion and sauteed the marinated tips with it, getting some nice caramelized bits on the bottom of our 3-quart saute pan, before adding some broth (2 cups hot water + 1 no-salt bullion cube) and putting the cabbage in to simmer with a little Alaea salt.