Sometimes it just feels right to sit at your kitchen table [the table cloth crumpled into the corner, no need for that] with a massive glass of wine, tall candles lit and filling the now empty wine bottles, with a heaping plate of a rustic meal in front of you. With a special someone sitting close by and the opportunity to basque in the glory of simplicity and relaxation.
On those evenings, herby potatoes are divine. Serve them with grilled fish, cubed avocado or poached egg for a heartier meal.
Pan Seared Bliss Potatoes & Red Onions [serves 4]
2 tablespoons olive oil
1 medium red onion, halved and cut into 1/2-inch-thick slices
1.5 pounds Red Bliss potatoes, scrubbed and cut into 3/4-inch wedges
8 medium cloves garlic, left in peels
8 sprigs fresh thyme
4 bay leaves
1 tablespoon fresh parsley leaves, chopped
Heat olive oil in a large nonstick skillet over medium-high heat. Once very hot and shiny, add the onion, potatoes, garlic, thyme and bay leaves and stir until everything is covered with olive oil. Cook, stirring occasionally, until the potatoes begin to brown, about 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until the potatoes are well browned and easily pierced with a knife, about 20 minutes. Remove the thyme sprigs, bay leaves, and garlic cloves; discard the thyme and bay leaves. Using tongs, squeeze the garlic cloves from their skins and roughly chop. Toss the garlic and parsley with the potatoes and season to taste.
Nutritional Information (per serving)
165 Calories, 25 g Carbohydrates, 7 g Fat, 2.5 g Protein