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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Wednesday, August 24, 2005

Thruby and potatoes

Thruby is a Greek spice that tastes similar to, but not exactly like, oregano or thyme. Friend J gave me some she got from her neighbor S. I had a mediocre potato harvest in my garden - small potatoes, and not too many of them. Here's an interesting thing I did with the two ingredients.

24 small potatoes (~1 - 1.25" diameter), peeled or not as you prefer, scrubbed and trimmed
(or you could use larger potatoes diced into similar size, about 12 oz.)
2-3 Tbs olive oil
1 small red onion, halved at the equater then quartered pole-to-pole
~1 tsp thruby (or oregano & thyme, mixed with the balance going to oregano)
salt, pepper to taste
lemon wedges
plain yogurt or libani

Put the prepared potatoes in a pot of cold water. Bring it to a boil, then lower heat to a rapid simmer. Cook until barely done, 4-5 minutes - test with a toothpick. Drain and let steam dry a bit. The potatoes can wait a little at this point: cover them loosely with a pot lid so they don't dry out and put them in the fridge if it's going to take longer than an hour.

Heat a heavy-bottomed pan to medium hot; add 2 Tbs oil. If the potatoes have been in the fridge, take them out while the pan is heating. Add potatoes, swirl pan around to coat potatoes with oil. Sprinkle onion, and a little salt and pepper, over the potatoes, let cook for about 3 minutes. Stir the pan, and continue to cook at medium heat. Cook for 5-10 minutes, stirring every few minutes so potatoes brown evenly. Add a little more oil if needed. Check with toothpick to be sure insides are soft. Sprinkle with about a teaspoon of thruby, stir and cook 5 minutes more, stirring partway through. Taste, adjust seasoning.

Serve with lemon wedges and yogurt to spoon on top.

I love the combination of potatoes and yogurt, with whatever seasoning.
And if I had parsley on hand, I would have sprinkled the dish with a healthy dose of that.


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