Tag Archives: side dish

Baked potato wedges


A very simple recipe and I’m sure most people can figure out how to do it. I thought I’d share how we make ‘em! Sure beats deep frying some potatoes for super oily, greasy french fries.

Here’s what you need:


•3-4 potatoes. We figured about 1 potato per person, but I love potatoes, soooo..really we split up 3-4 potatoes between us ;) Don’t worry, I worked it off after dinner (damn you, Jillian Michaels!)
•Cookie sheet
•Olive oil
•Sea salt

You’ll also need a potato brush.

A what?


This. Really, we just bought a soft-bristle brush to clean the potatoes. Any brush will do.

So first thing is preheat your oven to 350ºF


Clean the potatoes under cold water with the brush. You don’t want to scrub too hard to rub away the skin. Just get the dirt off of ‘em.


All clean! Clearly I rubbed too hard on some of them, but I guess really it’s OK ;-)



Cut the potatoes length-wise and then into wedges or strips.


Drizzle olive oil on them and some sea salt, then toss around. Arrange in a single layer and bake for 30 minutes. After 30 minutes, they should be fork tender. Turn the broil on and stick them under the broiler for 5-7 minutes until they turn crispy and delicious.

You can add some seasoning salt right when they come out of the oven, or keep it simple with salt and pepper.

The last time we made these, we actually sprinkled rosemary and olive oil on them and baked them off that way. They were soooo good! You could also mince some garlic and do Parmesan cheese and garlic or something. The possibilities are endless! What I do know is that they’re delicious and definitely a better option than deep frying in oil. Enjoy!

RLB’s Warm Pasta Salad

REB’s brother makes the most amazing warm pasta salad. We’ve made it a few times and I’ve posted pictures of it on Flickr, but I decided it was time to post the recipe since I actually asked REB to tell me how much of what he put in.

This pasta salad evolved when REB and his family were in Vermont, where they vacationed every year when they were growing up (right through college, actually). They own a share out there and trek out there for a week. Apparently one time while out getting groceries, they wanted to get this pasta salad that looked uber delicious, but cost quite a bit (common in Vermont: the land of organic, delicious food). REB’s brother, who we’ll call RLB (/wink), said he could probably make it, so they bought some ingredients, went back to their share, and he made it. It was a success.

The first time I had this dish I was in heaven. it’s so simple and reminds me of summer and also reminds me of REB’s family. We try to make it a few times a year, but it makes a TON so be prepared to have leftovers for 3-4 days. This easily serves about 8-10. I’m sure it should be served as a side dish, but it always is a main dish for us.

Here’s what you’ll need:

•1 1/2 pounds Penne (that’s 1 1/2 boxes ;))
•1 yellow bell pepper, chopped
•1 red bell pepper, chopped
•1 orange bell pepper, chopped
•1 green bell pepper, chopped (optional)
•1/4 cup (basically cut a smaller half) red onion, chopped
•1 8 oz. block fat free mozzarella cheese, cut into cubes
•1 can medium whole black olives (or whatever olive you prefer…we think black works better than green in this dish though) NOTE: save about half the liquid from the can
•1/2 cup olive oil (I know that sounds like a lot, but you’re making it in a big vat, so it’s not THAT bad
•1/2 cup Franks Red Hot Sauce (more if you want a real kick)
•1/2 cup red wine vinegar
•1/2 the liquid from the can of olives
•Couple splashes of balsamic vinegar (you don’t want this dish to be sweet though, so 1-2 splashes will be fine)
•S&P to taste

A disclaimer:


In addition to the block of mozzarella cheese, we also buy fresh mozzarella. We don’t use the whole thing, but this is what we top the whole dish with (just a few pieces) so it kind of melts into ooey-gooey-cheesy-heaven as you eat it. This is totally optional and you’ll have leftovers of this cheese to make an antipasti platter or Caprese salad or whatever.

On to the cooking!

Boil water and cook the pasta according to the package. Drain and set aside. Add the dressing/liquid, half the cubed cheese and stir. Then you add the vegetables and the rest of the cheese, salt and pepper to taste. Top with the fresh mozzarella if you want, or it’s ready to go! We eat it warm, but it really tastes best if you let it sit a day and then reheat it. I don’t know why, but it does. Or you can have it cold as a side dish.


It’s the perfect summer dish and yes, it has a lot of dressing, but it’s well distributed so it’s actually quite light. I love it! And the best part is eating it for the next three days. Enjoy!