Forbidden Recipes: Part One

And so begins another ongoing feature here at Beach Eats.

I was tempted to title this post: "In the Garden of Eatin'" - but that is, perhaps, a bit too twee. And, really, the "forbidden" nature of this feature applies only to those of you playing along at home on The South Beach Diet. As you know, white potatoes are rather off-limits during the first two phases of South Beach - but for my bro's homegrown variety I will absolutely make an exception.

You already know how I feel about "cheating", so it goes without saying that I don't consider the occasional potato dish a cheat. Especially when the ingredients are as good and pure as those grown in one's own family's soil. Strictly speaking, there are very few foods that are truly off the menu in Divaworld. Much as there is good naked and bad naked - there is good forbidden and bad forbidden. Bad forbidden would be scarfing down an entire bag of Cheetos in one go; good forbidden is having a very small portion of something wonderful, natural, and healthy. Mindful indulgence in a luxurious product. In Divaworld, these potatoes qualify.

Now, I'm quite certain that none of my kitchen-savy readers actually need a recipe for roast potatoes. But, I love this picture of bro harvesting his wares and wanted to post something to go with it. The resulting recipe isn't earth-shattering or anything, just a simple and simply delicious side dish. My latest version of a classic. I hope you'll try it!

Lemon Pepper Roast Potatoes:

• 2 very large (or 4 medium) russet potatoes, skins left on
• scant 2 tbsp. good quality extra-virgin olive oil
• scant 1/4 tsp. Kosher salt
• 1/4 tsp. lemon pepper
• generous grinding of fresh black pepper
• 1 1/2 tbsp. fresh lemon juice (do not use bottled)
  
• 2 tsp. of grated lemon zest, minced
• 1 tbsp. chopped fresh parsley

Pre-heat your over to 375 degrees.

Wash the potatoes well and leave the skins intact. Cut the potatoes into small chunks, approximately 1/2 to 1 inch squares. Place in a large bowl, add the olive oil, salt, lemon pepper and black pepper and toss to coat. Stir well to be sure they are evenly coated.

Place the potatoes on a large, rimmed baking sheet in a single layer - spacing them out so that they are not touching each other. Roast in the middle of the oven for 40 minutes or until light golden brown. Cooking time may vary - if your oven runs hot you may choose to roast them at 350 degrees, adjust accordingly.

Remove the sheet from the oven and sprinkle the potatoes with the lemon juice and grated zest and stir, using a spatula, to coat. Return the pan to the oven and continue roasting for @ 5 more minutes.

Remove and toss the roasted potatoes with the chopped parsley, serve and enjoy!

The finished potatoes have a lovely, light lemon flavor and are bit crisp on the outside, with a soft, tender inside. Delicious, and well worth the minor indulgence.

So, what qualifies as "good forbidden" in your world? Hungry Diva wants to know!