Sometimes I feel there’s this expectation for food bloggers to constantly come up with an original recipe, one that no one ever thought of and believed imaginable. In my case, I do try to do that from the get-go (and sometimes succeed), but I usually start with a recipe ratio I can modify to my liking and go from there. In this case, Ruhlman’s Ratio is the perfect example.
Originality (or the modification of a recipe to the point it looks nothing like the recipe and is thus “yours”) can come with the price: over-complication. For instance, I would add up to ten separate flours, two different liquids, and other things just for it to be different and hopefully work. And sure, it usually worked out, but then it would get too confusing… and expensive.
So I work to keep ingredients at a minimum (unless it’s spice, smoothie, or salad related, in which case this argument is null and void) in my baked goods and meals, simply because I want to be able to taste and enjoy them all. And though some of the recipes I post aren’t anything new or “original”, I’m starting to see that simplicity can be timeless and appropriate for a wide spectrum of meals.
Take home fries for instance: there isn’t anything new about them, and almost everyone has a particular way of preparing it. You can add or remove ingredients as you go, or make it with what leftovers you have on hand. It’s a non-recipe recipe, only with the intention of it being delicious being your guide.
And before you ask, yes, it was delicious.
Happy Home Fries
600 g Golden potatoes, diced into small cubes
15 ml Olive oil (or whatever fat you prefer)
3 (325 g) Bell peppers, finely sliced
1 Carrot, finely diced
3 Garlic cloves, coarsely chopped
225 g Leek, thickly sliced
1 tbsp. Dried tarragon (or parsley)
1 tsp. Sea salt
1/2 tsp. Rosemary powder
1/2 tsp. Sage powder
Preheat the oven to 350ºF.
Coat the potatoes in the olive oil and pour them onto a medium to large baking sheet lined with aluminum foil or parchment paper.
Bake for 30 minutes, and then increase the heat to 400ºF to bake for an additional 15 minutes.
In a large cast iron pan, grease the pan with additional olive oil and cook the bell peppers, carrot, garlic, and leek on medium heat until softened and slightly caramelized.
Add the potatoes and spices until completely integrated, and then turn off the heat.
Makes 4 servings as a side dish.