Deliciously crispy potatoes are loaded with spice and za'atar to create an irresistible starter or side dish. I love to serve these slathered with harissa spiked yogurt.
Bring a large pot of water and kosher salt to a boil. Add the potatoes and boil for 30 minutes.
Pre-heat oven to 400 degrees.
Drain the water and allow the potatoes to rest for 10 minutes.
Place the potatoes on a baking sheet lined with parchment paper. Using a potato masher or the back of a fork, smash the potatoes.
Drizzle liberally with olive oil, sprinkle with salt, Aleppo pepper and Za'atar.
Bake in preheated oven until they are deeply browned and crispy (about 30 minutes). Sprinkle with extra seasonings and serve with yogurt and harissa for dipping.
I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen!
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...
