Monday, November 09, 2009
Posted by Antonio Tahhan
note: I want to apologize to everyone for being late with this post. I am going out of town in a few days and have been running around like a crazy person trying to get everything in order before my trip.
A couple weeks ago, I finally bought my plane ticket to go to Aleppo. My grandmother is there now, visiting her sister, and I will get to join them in just a few days. Middle Eastern food, like most of the food from around the Mediterranean, is extremely fresh and healthy. I promise to be back with lots of pictures and recipes that I will share on the Daily Tiffin.
In the mean time, I've been strategically trying to use up all my produce and perishables for the past couple of weeks. Today I chose to write about roasted potatoes because they're a healthy alternative to fried potatoes, but are still popular with the kids. They're great in lunch boxes or afternoon snacks, and easy enough to make in large batches. There are a few steps, however, to ensuring a perfect roast with an extra crispy exterior and ultra creamy inside.
Preparation is simple. It makes a big difference to scout out good potatoes for this dish: small, firm and tight skin. I prefer reds simply because they have a higher sugar content, so they tend to caramelize better than other potatoes in the oven.
Since potatoes grow underground, you'll want to give them a quick rinse before you roast them. Make sure to pat them dry so that the outsides crisp up.
It's also important not to crowd the potatoes in a pan, otherwise they will still steam, regardless of how well you've patted them dry.
Although I usually use Spanish paprika, or pimentón, it's a lot easier to find the Hungarian variety at my local grocery store. My inspiration for using paprika in my roasted potatoes came from patatas bravas -- a classic tapas made from fried tomatoes covered in a spicy pimentón-base sauce. If you can't find Spanish paprika near where you live, Amazon is where I usually buy from.
Once they come out of the oven, they can be eaten hot or at room temperature. Enjoy!
Click here for the recipe.
This post was written by Antonio Tahhan
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