Crispy Herb Potatoes

ingredients:
- cilantro
- garlic - lots of it
- salt and pepper to taste
- yellow or white onions
- green peppers
- hot sauce
- safflower oil (or other high heat oil)
- potatoes (some kind of white potato)

directions:
- slice the potatoes thinly into rounds
- put safflower oil into cast iron pan or other large pan.
- add potatoes, ideally your pan is large enough so there are only two layers of potatoes.
- cook on medium heat, stirring occasionally until they start to soften
- chop up the green pepper and onion and then add them
- cook more until these are brown and the potatoes are soft and somewhat crispy
- then add the garlic (finely chopped) for about 5 minutes and
- add the cilantro (chopped)
- add salt and pepper to taste
- serve hot with hot sauce on the side.

a trick to this recipe is to boil the potatoes beforehand, this will significantly decrease the cook time in the cast iron pan and can be done the night before.

Balsamic Roasted Fingerling Potato Wedges

Ingredients

• 1 ¼ pounds of fingerling potatoes, washed and halved
• 2 ½ tablespoon extra-virgin olive oil
• 1 tablespoon sea salt
• ½ teaspoon fresh ground pepper
• 1 tablespoon fresh rosemary, chopped fine (optional)
• 2 to3 tablespoons balsamic vinegar

How to make it

• Preheat your oven to 450 degrees. Place your oven rack in the lower third of your oven.
• Prepare your potato wedges. Attempt to cut each wedge into similar sizes for even roasting.
• Toss the wedges in a bowl with the olive oil, sea salt, pepper and rosemary (optional).
• Roast for 20 to 25 minutes, until fork tender.
• Sprinkle with the balsamic vinegar, shaking the pan to coat the potatoes. Roast until vinegar evaporates, about 4 minutes.
• Season with more sea salt and pepper and serve.