The recipe looked good. A little spicy, but all told, it looked good. In the end, it was…marginal. I’d love to say that something went off the rails along the way that made it my fault, but I just don’t think that the recipe was all that great.
The Wife doesn’t particularly like spicy food, and I’m not a big fan myself, but I’m not certain that the heat would have made it much better. The accompanying salsa didn’t make much difference either. I know that not every recipe is a winner, but chicken thighs with cucumber-rhubarb salsa was a dud. It was enough of a let down that I’m just going to link and not bother with recounting the steps.
What did work out was the side dish. While chiles don’t arouse the senses here, citrus fruit does. I saw a similar recipe at Real Simple and improvised a little. I wasn’t up for buying a huge bunch of dill this weekend, so I swapped in herbes de provence and some green onion. All told, it was probably the highlight of the meal.
Roasted potatoes with lemon
Adapted from Real Simple
- 1 lb. small roasting potatoes, quartered
- 1 lemon, sliced thin
- 2 tbsp. olive oil
- herbes de provence
- sea salt
- fresh ground black pepper
Preheat your oven to 500 degrees.
In a medium bowl, toss the potatoes, lemon slices, olive oil, a liberal amount of herbes de provence, salt and pepper together until well coated. Transfer to a lined baking sheet. Roasted 15 minutes, turn, and cook an additional 10 minutes. Serve.
NOTE: If your oven cannot or does not go to 500 degrees, set it to 450 degrees and increase your cooking time to 20 minutes, turn, then cook 15 minutes.