Needless to say, when it comes to carbs, potatoes are my first (and second!) choice. I love them in all forms, but since I’ve given up most restaurant french fries due to the possibility of gluten cross-contamination, I tend to eat my crispy potatoes at home.
The key to a perfect roasted potato is this: parboil before roasting. Parboiling starts the cooking process, meaning the potato will be cooked on the inside when the outside is done. Parboiling also releases starches necessary for crispy exteriors.
This recipe works equally well for oven fries! Note that you can season your potatoes with anything, from a simple salt and pepper with olive oil glaze to an aioli crust. Mmm, that sounds so good right about now.
Tip of the Week
Roasting vegetables requires high heat, making your outdoor grill perfect for this task. To make it easier to turn the veggies on a hot grill, place them on skewers before grilling. And remember that denser veggies like potatoes will require more cooking time than vegetables like asparagus (here’s a quick reference guide).
Menu of the Week
In Southern California, it’s almost always grilling season, so I tend to think about cooking outside whenever I cook certain cuts of meat. A flank steak with a chimichurri sauce is a perfect signal that it’s time to set up the outside table!
While I like to dip my potatoes in the chimichurri, you can make a quick creamy ranch-style dressing with mayonnaise, sour cream or greek yogurt, and a bit of seasoning. This can offset the garlicky, peppery heat of the chimichurri sauce!
Let me say this: I am addicted to these pancakes. Completely, totally, wholly addicted. I could eat these every single day. And I would be happy.
You can make these as easy as you want or as complicated as you want. I go for easy, meaning I use leftover meats instead of cooking them on the spot — this lets me make these quickly during the week. In addition to the rice flour and turmeric batter, the ingredients include various veggies cut/chopped/julienned into to small pieces, some meat (I often use leftover shrimp or meatballs), and some bean sprouts if you choose. Top with a spicy dipping sauce, and you are in heaven. Trust me.
The trick to cooking these pancakes is to let them get very well-done on the edges. The undersides will be crispy, and the thin batter cooks all the way through quickly.
This is one of my favorite dishes when I go out for Thai food. Of course, the challenge is finding a place that doesn’t use soy sauce (or uses gluten-free soy sauce). And sometimes rice noodles have a bit of wheat flour integrated or dusted on the noodles. Meaning, sigh, that I haven’t actually found a place that makes this dish gluten-free.
Have I let that stop me? Of course not. This is a fast dish to put together (and can be made with chicken or shrimp if you prefer). You can prep all the ingredients while the noodles are “cooking”. The rest is a quick saute in your wok or skillet.
While this dish is traditionally prepared using fresh rice noodles, I’m having a hard time finding them without wheat flour. So I’ve substituted Korean rice cakes (also known as dduk). Rice cakes are actually thick rice noodles; they have a chewy texture and work well with all kinds of flavors. You can purchase them as a long cylinder or already sliced. I’ve also seen them in a gnocchi-like configuration. They keep well in the freezer, so I buy several packages when I’m out shopping. Find them in the freezer or refrigerator sections of Asian grocery stores.
The best thing about this dish? It can be spicy or mild, depending on your mood. Also, it makes fantastic leftovers.