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Showing posts from July, 2012

Simple food at it's best!

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This panfried smashed potatoes recipe is my interpretation of the flattened lemon oregano potatoes served at Oleana in Cambridge. Chef Ana Sortun’s cookbook, Spice, is sold at the restaurant but alas has no flattened potato recipe. So here’s my version, and of course, me being me I added my own twist. Crunchy potato skin, spicy oregano, flavor-boosting parsley, freshly cracked black pepper, course ground sea salt and a squeeze of lime…every ingredient plays a big part in the flavor department.  By the way, I loved the restaurant and the food was amazing. Thanks to my pal Amy for introducing me to Oleana's magical garden patio dining experience. I am not at all sorry about buying the cookbook. There are lots of great Arabic influenced dishes worth trying. Judging from the looks of our backyard garden, the eggplant souffle recipe on page 265 will come in handy by the middle of next week!   PANFRIED SMASHED POTATOES 1 1/2 pounds skin on whole baby white or gold potatoes  1/4 cup extra-vi…