side dish

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME / August 1, 2019 by Lindsey | Dolly and Oatmeal

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME | dolly and oatmeal

hands down potatoes are best in the summer. unlike the winter varieties, they’re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’t tried it before.

perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?

we par-boil the potatoes - whole. i’ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.
then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)
next comes the roasting. i’ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.
let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.

and that’s it! i really hope you all give this recipe a try, it’s definitely been a game changer around here!

happy august, everyone. i hope this last month of summer is especially good to you! xo.

perfectly crispy roasted potatoes, every time | v & gf

i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!

print the recipe

| serves 4 as a side |

1 pound new potatoes (see notes above)
fine sea salt
avocado oil spray (or olive oil spray)
flaky sea salt

tuscan-style potatoes:

leaves from 2 sprigs rosemary, minced
leaves from 3 sprigs oregano, minced
zest from 1/2 lemon
1 clove garlic, grated over a microplane or minced
1 tablespoon extra virgin olive oil
salt & freshly ground pepper

method

place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.
preheat the oven to 450°F, and line a baking sheet with parchment paper.
once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure they’re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.
remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.
to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.

similar recipes:

(vegan) hasselback potato & shallot gratin

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

roasted fingerling potato salad w/ romesco & herby black quinoa

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP / April 18, 2019 by Lindsey | Dolly and Oatmeal

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP | dolly and oatmeal

it’s week 23 of being pregnant, and whoa am i feeling it a whole lot more at this point than when i was pregnant with amesy. i’m 2 years older, which almost feels like dog years when you’re in your 30’s, pregnant (and have a toddler), and have a physical job on most days. which is all to say, i am beyond grateful, but also beyond tired most days. i try to keep a consistent schedule throughout the week which basically consists of this:

5:20 - wakeup, drink a big glass of water. brush teeth, etc.
5:45 - make myself 1/2 piece of toast or waffle spread with some almond butter for a pre-workout snack
6:00-6:30/45 - head downstairs to our little gym for a workout. i generally train with weights 3-4 days a week, or i do a light cardio/body weight exercise.
6:30/45-7 give amesy breakfast and make an iced matcha.
7/7:15 - shower.
7:30 - amesy helps to make my breakfast smoothie with me (i generally have the same one everyday, i’ve been following kelly leveque’s smoothie method for almost 2 years - it’s my favorite and keeps my tummy full and happy for a few hours). he has a ball adding everything, watching it blend, and loves taking a few “moothie” sips at the end ;)
7:40-8 - play with amesy. usually we read a book or 5, do a puzzle, etc.
8 - hustle time! make amesy snacks and lunch for preschool, get myself ready for the day - dry hair, make the bed, finish folding laundry, wash dishes, answer any important emails or DMs, etc., etc.
830/45 - frank leaves for work (some days he takes amesy to school)
9:00/30 - drop amesy off at school, then head to the grocery store to pick up groceries for a few days, food for recipe testing, or ingredients for a shoot, and stop for a matcha.
10:30/11 - get back home (this all depends on traffic). mid-morning is typically when the light is good in my studio/kitchen. so if it’s a shoot day, it’s straight to work. if it’s a recipe testing and recipe development day then i usually get on my computer, then into the kitchen.
1:00-1:30 - lunch
1:30-3:00/30 - edit photos, write blog posts (i generally write the blog copy the day before, but everything else - including my email campaigns - gets built out ahead of time) brainstorm future content, get back to emails and DMs, wash dishes that were used in that day’s shoot, clean up, etc.
3:00/30 - walk quint
3:45/4 - leave to pick up amesy.
4/4:15 - pick amesy up from school and smother him in kisses and hugs
4:30 - get home. we play outside for a bit, read books (he loves books, if you haven’t already guessed), snuggle - if he lets me - play inside, etc.
5:30-6 - amesy watches sesame street or barney, and i’m back in the kitchen making dinner, or heating up what i’ve made earlier in the day.
6:15/30 - frank’s home and we all eat dinner together
7:00-7:30 - amesy’s bath time, then bedtime
7:30-on - we generally talk for a bit a catch up, then watch something on TV, or hang outside and talk/listen to music if it’s a nice night.
9:30/45 - get ready for bed: oil the eff out of my belly, brush teeth, wash my face (which i’ve been doing with just raw honey and loving lately - check out this post by my girl lily) , put jammies on, and bedtime. goodnight.

not much of a segue here, but i thought it would be fun to share what a typical day looks like. i always find it interesting how people schedule their day (especially if they’re freelance, and/or have children), and use the most of their time.

but we’re also here for this soup! i’ve been making cashew-based soups like this for a while, and i think it’s a terrific way to not only take a non-creamy, vegetable-centric soup to the next creamy level, but also to add some healthy fats into what is generally a fat-less or low-fat dish. i mentioned kelly leveque above. she’s a holistic nutritionist that i began working with almost 2 years ago, and i haven’t looked back. her (science-based) philosophy is essentially to fill your plate/bowl with quality protein, greens, fiber, and healthy fats. the combination of these 4 quiet your hunger hormones leaving you happy and full, but more importantly they balance your blood sugar.

i’ve struggled with regulating my blood sugar for most of my adult life, and even when i was a teenager. i probably haven’t felt more myself now than ever. i previously dealt with debilitating stomach pains, bloat, constant depression, anxiety, headaches, body and joint aches, etc. it wasn’t until amesy turned a year old that i finally realized that i can’t take proper take of my child if i’m not taking care of myself. since then, (and i’m not perfect at this, especially being pregnant now) i have prioritized my health and well-being, which includes a workout schedule, and maintaining a diet that makes me feel good. this soup is part of that. it’s got a good serving of fibrous asparagus in each serving, along with fresh green herbs, a whole bunch of spring onions, and cashews for our healthy fat. i serve it with a protein: generally baked fish or grilled chicken. this is in no way saying that you should follow this way of life. i firmly believe that everyone has their own path and journey, this world is not a one-size fits all, and neither should your well-being and health. but, if you have read through this and have struggled with similar issues, and you have questions/comments i would be so happy to have a conversation with you!

more than anything, i began dolly and oatmeal to find and learn from a community of people who both loved food, but also had some struggles. my intent was, and always has been to give back in some way. to offer something of value. i am going to continue to talk about my journey here, and i hope you’ll chime in - whether that’s in the comments or through email. even though it seems that blog commenting is on a downward trend, i would love for this space to be an open conversation, and place where we can all learn from one another.

in the meantime, biggest of hugs to you! xx

cashew cream of asparagus & spring onion soup | v & gf

the great thing about this soup (most soups) is that you can substitute in whatever vegetable you prefer here. think: broccoli, peas, a combination of both, cauliflower and spinach, the list goes on. i add a bit of tarragon here just for a touch of its flavor, but feel free to add another herb in its place.

PRINT THE RECIPE

| serves 4-6 |

1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
2 large leeks, white and light green parts sliced
1 bunch (roughly 1/2 cup) chives, roughly chopped
2-3 cloves garlic, minced
2 bunches (roughly 2 pounds) asparagus, woody ends trimmed
8-10 tarragon leaves
3 cups organic vegetable or chicken broth
salt & fresh ground pepper, to taste
juice from 1 small lemon

topping options:

tahini sauce
roasted asparagus tips
toasted bread cubes
chopped herbs (i used dill and chives)
chive & broccoli rabe blooms
fresh ground pepper

method

heat a large soup pot over medium heat. add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes. add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. add the broth, and bring everything to a simmer. cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.
in batches, puree the soup in a blender (preferably high-speed). pour the pureed soup back into the soup pot to warm it back up. serve the soup warm and garnish with desired toppings. soup can be made ahead of time, and can be stored in the fridge for up to 5 days.

similar recipes:

ASPARAGUS, PEA & BROCCOLI RABE SAUTÉ OVER A CHICKPEA & CHIVE MASH

GARLICKY, HERBED CAULIFLOWER RICE W/ PEA SHOOTS / March 28, 2019 by Lindsey | Dolly and Oatmeal

GARLICKY, HERBED CAULIFLOWER RICE W/ PEA SHOOTS | dolly and oatmeal

spring has sprung in LA! after a pretty cold and wet winter (i heard it was the chilliest one in over 100 years), we’re back in warmer temps, and sunnier days. nothing not to love. i found myself craving lighter meals that still offer a bit of warmth at the end of the day like this rice. while it’s super spring-y, it still provides you that pleasant cozy vibe for the beginnings of spring. if i remember back to living in nyc (i can’t believe it’s almost been 2 years since we moved to LA!), i can imagine the chives just starting to sprout up in our little garden in brooklyn, or the ever so tiny buds beginning to show themselves on the branches of our crab apple tree. here in southern california you can get pretty much any seasonal vegetable year round, which, while wonderful, is still confusing to me and my sense of what others are experiencing across the country.

i was at my favorite neighborhood market, cookbook, the other day. they had artichokes, cauliflower, snap peas, every kind of fresh herb, and a big bowl filled with pea shoot bouquets. it’s times like these that the excitement of picking out what’s calling to you, bring it home, and cooking up a meal on the fly. that’s what this dish was.

a meal on the fly that just happens to be something lovely enough to share here. i’m a sucker for a garlic & herb situation, and i’m always on the lookout to make cauliflower rice more palatable. so this dish combines great flavor, but also a super easy technique for making really tasty cauliflower rice. the result is a flavor you know and love mixed with a side of health - win, win!

so what’s the technique that takes a gritty, riced cauliflower to one that’s supple and actually rice-like? butter! every time i’ve made cauli rice in the past, i’ve sautéed in olive oil. and while i’m sure it might taste ok for most people, i always felt there was something missing. the (vegan) butter makes everything more luscious and full of flavor, something olive oil just can’t offer here. i also used about 2 tablespoons more of water to steam the cauliflower than i have in the past, which made a huge difference in its texture. the addition of both them here makes this cauliflower rice a bit more next-level 👌🏼

xo!

garlicky, herbed cauliflower rice w/ pea shoots | gf & v

i like serving this on the side of cooked fish or chicken (although it would be lovely with any animal protein), i also think adding cooked, marinated lentils or chickpeas would be a great addition for a plant-based version.

print the recipe

| serves 4-6 as a side |

1 head cauliflower, cut into medium-sized florets
3 tablespoons vegan butter (i use miyoko’s brand)
2-3 cloves garlic, minced
1/4 cup water
1/2 cup chopped herbs (i used an equal amount of chives and parsley)
salt & fresh pepper
5-6 radishes, sliced thin on a mandolin or with a knife
1-2 cup pea shoots, microgreens, chopped baby spinach, etc.
squeeze of lemon juice

method

start by ricing your cauliflower. in a food processor fitted with a metal “s” blade, or in an upright blender, rice the cauliflower florets in batches, blitzing them just until they reach small rice-sized pieces (over-blitzing will result in cauliflower mush, so be on the lookout). set the cauli rice aside.
heat a large rimmed saute pan over medium heat, once hot. add the vegan butter. once it’s melted and bubbly, add the garlic and stir, cooking the garlic until fragrant; about 1 minute. add the cauliflower rice and the water, stir, cover, and turn the heat down to medium-low. let the cauliflower rice cook 6-7 minutes, until the water has evaporated and the cauli rice is tender but not overly mushy. remove from heat and add salt and pepper, to taste.
throw in the sliced radishes, pea shoots (or whatever tender green you’re using), and squeeze everything with a splash of lemon juice. toss it all together, taste and add more salt/pepper, or lemon juice if need be. serve immediately.