Closing in on the second half of August, it’s crazy to think that fall is just around the corner. I feel like summer hasn’t even officially started and back to school sales have already begun. I think it’s true that as you get older time goes faster.
Approaching my one-year anniversary at my “new” job, it seemed the perfect time to take a week’s vacation and take advantage of the fleeting season. When my mom suggested a mother-daughter trip to Maine, I could think of no better place or way to spend the week. Neither of us are the best at truly relaxing, so being in a new space with no errands to busy ourselves allowed me to fully reset, and come back to the city feeling refreshed and renewed.
I’ve written about this before, but whenever I go home, I always feel that I have to take full advantage of being in a spacious kitchen. I bake from my “to try” list, and cook, making enough leftovers to bring back for the week ahead. I returned from Maine both wanting home-cooked food after eating out for a week, but still feeling like I was on vacation mode. I shocked myself when I suggested eating out for dinner that first day back in Connecticut, but on the Sunday I was going back to New York, I was motivated to turn on the oven and roast some vegetables to bring back with me. My mom has always insisted that when the oven is on all three trays should be loaded! I had a butternut to roast and I did some frozen artichoke hearts to throw on salads, but with the last tray I wasn’t sure what I wanted to make. Without much forward thinking, I spotted some potatoes and purple sweet potatoes in the cupboard and cut them up into cubes. I coated them in olive oil and sprinkled on my favorite Herbs de Provence.
Since potatoes aren’t one of my favorite vegetables, the color and texture combination was a nice surprise. The golden potatoes are lighter and sweet, while there is a density and different kind of comfort offered by the rich purple ones. They’ve been great to have this week to compliment lunch and dinners, and a nice treat as I transition back to the real world.
Herbed Roasted Potatoes
2 Potatoes (I like Yukon Gold since they’re creamier and denser than russet or white)
2 Purple Sweet Potatoes
2 teaspoons Olive Oil
1 teaspoon dried Herbs de Provence
1 teaspoon course Sea Salt
Preheat the oven to 375′. Wash and scrub the potatoes and cut into cubes.
Coat them with oil, salt, and herbs.
Place in the oven and roast until creamy on the inside, and crispy on the outside (about 30-40 minutes.) Toss every 15 minutes to prevent burning.
Allow to cool and enjoy either hot from the oven, reheated, or chilled refrigerated!