Side Dishes

ROASTED POTATOES

Pan-roasted potatoes, even without roasted meat,
were a perennial favorite in our family.
Crusted with herbs and bathed in olive oil, they rival
the best French fries for taste.

• ¼ cup olive oil
• Juice of ½ lemon
• 2 teaspoons dried rosemary
• Salt to taste (optional)
• Freshly ground black pepper to taste
• 8 to 10 small red Bliss potatoes, quartered

Serves 4 to 6. Preheat the oven to 400° F. In a large bowl, mix the
oil with the lemon juice, rosemary, salt and
pepper. Toss the potatoes in the mixture,
place in a baking pan, and roast for 90 minutes. Turn
the potatoes occasionally during the roasting
time. (The potatoes can be partially
cooked in the microwave to reduce the roasting time.)

SPANISH-STYLE STUFFED BELL PEPPERS

The following recipe takes the rice and vegetables
of the classic paella (leaving behind
its seafood) and transforms them into a
flavorful filling for bell peppers.

• four 1/2-pound whole green or
  red bell peppers plus 1/4 cup minced red bell pepper
  
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 tomato, peeled, seeded, and chopped
• 1 garlic clove, minced
• 3/4 cup long-grain rice
• 2 1/4 cups chicken broth
• 2 tablespoons slivered almonds, toasted lightly
• 1/2 cup fresh or thawed frozen peas
• 1/2 pound zucchini, scrubbed and cut
  into 1/4-inch cubes
  
• 1/2 teaspoon ground cumin
• lemon wedges for garnish

Halve 3 of the whole bell peppers lengthwise, leaving
the stem ends intact, core and seed them,
and in a large saucepan of boiling salted
water blanch them for 3 minutes, or until
they are just tender. Remove the peppers and
invert them on paper towels to drain (they
will soften while they stand.)
In a heavy 11- to 12-inch skillet heat the oil over
moderately high heat until it is hot but not
smoking and in it sauté the onion, the
remaining whole bell pepper, chopped, the tomato, and
the garlic over moderate heat, stirring, for
15 minutes. Stir in the rice and cook the
mixture, stirring, for 1 minute. Stir in the broth,
heated, and salt and pepper to taste, bring
the liquid to a boil, and simmer the
mixture, uncovered, for 20 minutes, or until the rice
is barely tender. Stir in the almonds, the
peas, the minced bell pepper, the zucchini,
and the cumin and divide the mixture
among the bell pepper shells, mounding it. Bake the
stuffed peppers in an oiled baking dish,
covered, in a preheated 325°F. oven for 15 minutes, or
until the rice is tender, and serve them with
the lemon wedges.

Serves 6