My fried Corrie is a Nola Girl herself; however, she has expatriated to sunny Los Angeles. She recently started a blog called MiddleBar that, in her words, "is committed to celebrating the joy of the epicurean lifestyle. Here at MiddleBar we are more of a nonchalant bon vivant, quietly and easily bringing the history and culture of New Orleans to life with the glamour of Hollywood. N.O. meets LA."
She posts some fabulous cocktail recipes, and she also includes very tasty recipes that are indicitave of the pub haute cuisine that has become ever more popular. I fell in love with this particular recipe because we have recently started an herb garden (care of my green thumb dad), and we have dill growing wild in our back yard. What better way to use up some of this bright and refreshing herb than to serve these baked dill fingerling fries along with a filet of grilled grouper?!
MiddleBar's Dill Fingerling Fries
1 1/2 lbs of fingerling potatoes
3 tbs fresh dill (or as much as you like)
1 tsp crushed garlic
1 lemon (zest & juice)
olive oil, salt, pepper
2 pinch cayenne
Wash then cut fingerlings lengthwise. Toss potatoes with oil, salt, pepper, cayenne, dill, garlic and lemon juice coat throughly. Place potatoes cut side down on an oiled baking sheet and sprinkle with lemon zest. Bake in a 400 degree oven for about 30-45 minutes until fork tender and a bit crispy.
For the Weight Watcher participants amoung us, you can use just a teaspoon or two of oil and spray the baking sheet with Pam rather than rubbing it down in oil. Served with a grilled fish and a lovely green salad (be sure to throw in a little dill) a few of these "fries" go a long way.
I feel so LA now!!
What's your favorite herb?
Mine has always been basil, but dill is steadily climbing the chart!