When you think of Cuban food and side dishes, you're probably going to think of white rice and black beans right off the bat. And you'd be absolutely right. Black beans and rice are totally the quintessential Cuban side dish.
But we Cubans eat potatoes. We eat lots of potatoes. In fact, we love potatoes.
Only we call them papas.
Seriously. We Cubans love us some papas!
Here's my recipe for Roasted Potatoes or Papas Asadas. (Ah-SAH-Dahs – Isn't that just fun to say?)
- 6-7 Yukon Gold Potatoes (coarsely chopped into medium pieces – you can use any kind of potatoes. I like the Yukon Gold because a: they have a wonderful texture and flavor and b: I recently bought a 20 lb. bag at Costco, but that's not important right now.)
- 1/4 cup olive oil (okay, so I don't really measure, but it's a really good educated guess. =D)
- 1 tsp. Pimentón (which adds both color and flavor – you can substitute paprika if you like)
- 3 cloves garlic – crushed
- 1/2 tsp. ground thyme
- Fresh Rosemary (you can use dried, of course. I have lots of wild rosemary growing in my garden. I'm cool that way.)
- Sea salt
- Coarse ground pepper
3) Smoosh everything together. (Yes, smoosh is the technical term. =D)
4) Pour coated potatoes into a 9×13 inch Pyrex baking dish.
Goes great with anything, but especially Pescado a la Plancha (Cuban-style Sauteed Fish Fillets).
You can find that recipe over at Babalú blog around lunchtime today. (Yes, I do that on purpose. =D)