Friday, September 5, 2008

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!


Sass said...

I'm with you on the potato thing. But they have to be special potatoes. mom's mashed potatoes. They are nothing fancy, but they are, I believe...medicinal. They can soothe the soul, tame the savage beast, and really really make me smile. ;-)

Have a wonderful weekend, dear diva.

The Diva on a Diet said...

I've got to agree with ya on the mashed potatoes, Sass. Yummy! I especially like my own version. LOL

Oddly enough I'm really not much of a potato person ... sssshhh, don't tell the Irish side of my family!

You have a great weekend too, my friend!

Deb said...

Potatoes are a divine food that should never be completely eliminated from one's diet - beaching or not. I love a baked potato slathered in Wendy's chili - no butter no sour cream no chives just good ole chili - ahhhhhhh. And of course roasted potatoes just cannot be denied even on the beach just not done too often. Enjoy your garden fresh food and beach be damned!

Have a great weekend Diva - see ya Monday!


Deb said...

PS my good forbidden is corn and carrots! Carrots are my go to in between meals snnack and veggie and I love Ellie Krieger's summer vegetable soup thickened with corn.


do you think you have it? said...

p.s. peace like a river is SUCH a good book! i'veq never met anyone else who read it outside of my close friends

do you think you have it? said...

oh bummer! i had posted another comment before the p.s... or i tried to. but, the potatoes sound delicious! i'm not actually a huge mashed fan, but baked, they're SO good! i havent' been doing so stellar on the dieting front lately so i'm trying to get back on track :). hows the south beach treating you?

The Vintage Kitten said...

Thanks so much for popping by. Your potato recipe sounds yummy and I will definately give it a try. My rubinesque hips will testify to how much I LOVE potatoes. A bowl of mash with butter and Im there!

Karin said...

I have to try this. Right now I have fresh-out-of the garden new potatoes. Very small in size, though. So, I don't think I need to cut them into chunks.

The Diva on a Diet said...

Deb - I'm with you on the corn and carrots. I only eliminated them for the first two weeks - but eat them freely now. No harm done either. :)

Having it Girl - Love "Peace Like a River" soooo much! In fact, I need to read it again. As for the diet - things are going along just swimmingly. Still happy with SB, still loosing weight. Its all good!

Welcome, Karin! If your potatoes are small, you could also just cut them in half. I kind of like having a cut side to the roast potatoes so they can caramelize. But either way, they'll be delish ... especially if they're fresh out of your garden. Lucky you! :)

Potato Chef said...

This looks like a really great recipe. I am going to try it out myself. If it taste as good as it reads then I might post it with credit/or just trackback to your site. Thanks for the good looking recipe.

The Diva on a Diet said...

Hello Potato Chef and welcome! Thanks for the lovely comment, I appreciate it. Leave me your URL so I can check you out to and reciprocate! :)