Tag: Purple Potatoes

Pecan Crusted Halibut with Roasted Asparagus and Potatoes

I have a confession. Despite cooking most nights a week (and making leaps and bounds over the past year and a half as to what I am able to cook) I still struggle to pull an entire meal together at one time, i.e. a protein and two sides. Unless it is a one-pot kind of meal, I tend to just make the protein and be done with it, or I make a huge batch of the side and have that as my dinner. So with Cooking Lightt’s April issue including 40 Meals Under 40 Minutes, I thought it was the perfect opportunity to tackle making an entire meal. I used their Hazelnut-Crusted Halibut with Roasted Asparagus and Roasted Red Potatoes as a base for this meal – Pecan Crusted Halibut with Roasted Asparagus and Potatoes.
Ingredients:
  • 1 tablespoon butter
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 (6-ounce) halibut fillets, skin still on
  • 1 egg white, lightly beaten
  • Salt and pepper, to taste
  • 1/2 cup finely chopped pecans
  • 2 garlic cloves, thinly sliced
  • 1 pound asparagus, trimmed
  • Cooking spray
  • 1 teaspoon chopped fresh thyme
  • 2 lemon wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 shallots, thinly sliced
  • 2 handfuls of small potatoes (I used red, fingerling, and purple) – Very scientific, I know

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Garlic and Dill Smashed Potatoes

I love how purple viking potatoes look. They are so fun. There was no way I was willing to remove all of the skin to make mashed potatoes, so once again, here is a smashed potato recipe. The potatoes were another ingredient in my CSA share this week. The CSA share also came with dill so I incorporated that as well.
Ingredients:
1 bag of purple viking potatoes, washed
1 teaspoon kosher salt
2 tablespoons butter
4 garlic cloves, minced
1 cup buttermilk
1 tablespoon chopped dill (plus more for garnish)
Freshly ground black pepper

Bring salted water to a boil in a large pasta pot. Add the potatoes and cook until fork tender, about 15 minutes.
Drain and transfer to a medium sized bowl.
Using a potato masher or a whisk, firmly press down on each potato, smashing them.
In a saute pan, add a small amount of the butter and the minced garlic over medium heat. Cook for 1 minute.
Remove from heat and add to the potatoes. Stir in the buttermilk, remaining butter and dill. Pour in the buttermilk a little bit at a time, so that you don’t over pour. You don’t want soupy potatoes! Season with salt and pepper to taste and serve.
I can never get enough potatoes; I love how versatile they are. The dill and buttermilk add a lot of great flavor to the potatoes and the purple-ish skin adds beautiful color to the dish!
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