Potato Crostini

There are quite a few holidays I can ignore, but with a name like Erin, St. Patty's Day is not one of them! My plans this year do not include green beer, cabbage, or even wearing green—but instead spending my night at the photography class I began last week. I am very excited to finally be figuring out how to use my camera on manual and hope in the coming weeks I get some great tips.

I will however be enjoying this potato dish, dotted with hints of green, and seasoned with fennel. Not exactly the custom "corn beef and cabbage", but I think my ancestors would approve. It is quite tasty on the crostini, but just as great a side potato salad. I will be making this again!

Potato Crostini

8-10 small red potatoes
1/4 c olive oil (or less)
1/4 c chopped fresh basil
2 T chopped chives
1/2 c crumbled feta cheese
2 T pumpkin seeds, or pine nuts
1 t fennel seed
1 t salt
pepper, to taste
1 baguette, cut into 1/4" slices and toasted

Preheat oven to 375F. Poke a few fork holes in each potato, and place directly on the oven rack. Bake 45-50 minutes, until potatoes are cooked through. Remove from oven and allow to cool.

Coarsely chop potatoes and toss with olive oil, in a large bowl. Gently stir in basil, chives, feta, pumpkin seeds, fennel, salt and pepper, seasoning to taste. Serve on baguette slices, or as a side dish.

Herbed Potato Salad

I have shared with you the story about how the little Irish girl learned to cook Italian. But now in honor of one of my favorite holidays of the year, we must talk potatoes. Irish or not, there is no way you can grow up in Massachusetts without a bit of green pride. Besides the pubs that dot every corner, and the insane annual parade in Southie, we are home of the Celtics. So chances are you own at least one item flashing the green clover. But grow up with a name like Erin McCarthy, and Irish will be the most proud part of your heritage. And even though I dropped my Irish surname for a Polish one 3 1/2 years ago, there is no way I can let this holiday pass by without notice.

While green dyed potatoes seem to be the norm fare just about everywhere on St. Patty’s Day, I thought I might share a different idea—simple roasted potatoes smothered in green herbs. Still singing all the praises of a holiday and country I am proud to have a link to, but with a fresh take.

Herbed Potato Salad
serves 4 as a side

2 lbs baby red potatoes, cut into 1/2" wedges
2 T olive oil
1 bunch chives, chopped
2 t fresh rosemary, chopped
1 small shallot, chopped
1 large garlic clove, minced
2 T pine nuts
1 t red wine vinegar
1/2 t red pepper flakes
1 t salt
pepper, to taste

Preheat oven to 400F. Arrange potato wedges on a baking sheet in a single layer. Drizzle with 1 T olive oil, and cook 45-50 minutes, until potatoes are tender and beginning to brown at the edges. Transfer to a large serving bowl, and add the chives, rosemary, shallot, garlic and pine nuts. Stir in 1 T olive oil, red wine vinegar and red pepper flakes. Season to taste with salt and pepper.

Market Basket: Spanish Tortilla with Kale

Saturday is the sixth week of the Harvard Farmers’ Market and although I am out of town (Alaska!), I can assure you the market is loaded with greens right now. Kale, Swiss chard and mustard greens are all in season, and although they don’t look like much fun, I beg you to add them to your list this week. They are packed with nutrients and can be thrown into so many delicious dishes (Think: soups, stir fry, pasta, risotto...). This tortilla is one of my favorites and is a great weeknight or brunch meal. Just a few simple ingredients and you have yourself a healthy dinner.

Have a great weekend, I’ll be back next week. And If I know myself, there will be no lack of Alaska photos to share!

If you are in the Boston-area stop by the Harvard Farmers’ Market, Saturday from 9-1, for local produce, breads, cheese, meats and handmade goodies. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Spanish Tortilla with Kale
serves 4

4 T olive oil
1 large onion, chopped
1 1/2 lbs small red potatoes, sliced very thin
6-8 stems kale, stalk discarded and leaves chopped
2 t salt
1 t pepper
6 large eggs

Preheat oven to 400F. In a large sauce pan, heat 3 T olive oil over medium heat. Add onion and potatoes, and cook 10 minutes, stirring occasionally. Add kale, salt and pepper, and cook 7-10 minutes, until potatoes are tender. Remove from heat.

In a large bowl, beat eggs with a fork. Add potato mixture, scraping the sauce pan clean, and stir to coat.

Add 1 T olive oil to the sauce pan, swirling to coat. Pour in potato-egg mixture, and transfer to the oven. Bake 20-25 minutes, until tortilla has puffed, and a knife inserted comes out clean. Allow to cool, and cut into slices to serve.