The side dishes of today should bring variety and spice to our meals. Baked potatoes and rice are still great standbys, but with so many interesting new options it’s time to get creative!
Speaking of potatoes, I’ve got a super-fast and easy recipe for Lemon & Herb Tossed Roasted Potatoes (recipe follows).
How about trying some different varieties of rice… such as fragrant Basmati. So tasty jazzed up with chili paste, fresh ginger, some chopped roasted peanuts, and a sprinkle of scallions. Or try Jasmine rice simply steamed with lemongrass, ginger, and garlic.
Couscous is super-fast and easy to make – as is bulgur wheat. Add in fresh parsley, lemon juice, olive oil, dried fruits, and some toasted nuts – and maybe a dash of ground coriander – yum!
So get out of your side dish rut and try something new — you never know, you may invent the next beloved “green bean casserole”! -Kathy
Lemon & Herb Tossed Roasted Potatoes
These potatoes are delicious with the addition of fresh herbs, choose a mixture from your summer garden!
Makes: 6-8 side dish servings
1 1/2 lbs. large yellow potatoes, cut into wedges
1/4 cup olive oil
2 lemons, whole, zested and juiced (about 1/2 cup juice), zest reserved separately
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 – 4 Tbsp. chopped fresh herbs such as: chives, basil, thyme, parsley, oregano, tarragon
Preheat oven to 425°F.
In a large bowl, combine potatoes, olive oil, HALF the lemon juice, salt, and pepper; toss to coat potatoes evenly.
Spread potatoes out in a baking dish and drizzle with any oil and seasonings left in the bowl.
Roast in preheated oven for 40-45 minutes, or until potatoes are tender and golden.
Remove from oven and drizzle with remaining lemon juice and sprinkle with zest. Sprinkle with herbs and toss. Serve immediately.
Recipe © Kathy Casey Food Studios®