I’ve mentioned several times here that I’m getting overwhelmed by potatoes. They arrive every week in my box and I simply haven’t been able to keep up with them. When it comes to veggies, I am much more drawn to leafy greens, broccoli, cauliflower, and other produce that has a higher moisture content. Does that make sense, do you know what I mean? Potatoes feel heavy to me, not hydrating or refreshing. And the recipes you can make with them are always dense and rich.
I thought some acid might help to brighten things up, so I searched for recipes involving potatoes and tomatoes. In a Chowhound thread someone mentioned a Marcella Hazan recipe that I thought might be just what I was looking for. I veganized it, cooked it up, and it was fantastic. It tasted best after about two days, so it’s definitely a “let the flavors mingle” kind of thing.
I want to give you guys the recipe, but I was too tired to be doing any photoshoots so I have nothing to illustrate it. I dislike putting up posts with no photo at all, so you get this silly one of me from the hotel we stayed at last weekend on Long Island when my cousin was getting married. We arrived after a long day of traveling and all I wanted was a giant pile of broccoli. (See above re: hydrating vegetables.) So the first thing I did was put on my PJs and call room service and ask them if they could send up a giant pile of broccoli. I was thrilled when they agreed, although I didn’t have high expectations, I never do when I’m eating vegetables on the East Coast. Yet what arrived was indeed a giant pile of broccoli goodness, cooked perfectly crisp-tender and dressed with lemon and olive oil with such a light hand I could barely tell the dressing was there, just that the broccoli was some of the most delicious I’d ever eaten. So now you know, if you’re ever at the Hilton on Long Island, order broccoli!
Without further ado, your potato recipe:
Roasted Potatoes with Tomatoes
Veganized and otherwise adapted from a Marcella Hazan recipe found on a Chowhound forum thread
2 pounds potatoes, sliced 1/4 inch thick
2 C onions, thinly sliced
1 28 oz. can of whole tomatoes, torn into small pieces (just the tomatoes, not the juice)
3/4 t. dried oregano
1/2 C water
1/3 C olive oil
Salt & pepper to taste
Preheat oven to 400 degrees.
Mix potatoes, onion, tomatoes, oregano, 1/2 cup water, and salt and pepper.
Put 1 T. olive oil in a large casserole dish and spread it around to coat the bottom and sides of the dish. Put potato mixture into dish and pour in the remaining olive oil.
Roast 1 hour or more on the top shelf of the oven until the potatoes are tender and yummy, turning potatoes every 20 minutes while they roast. Let sit to cool a little, serve warm, not hot. Or better yet, let them sit for at least a day. The flavors just get better and better.