Oven-Baked Garlic Fries

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There’s nothing revolutionary about these fries. But I love them because (a) they’re fries, (b) they’re oven-baked, so they’re healthy, obvs, and (c) they’re sprinkled with garlic, and who doesn’t love garlic fries?

Make sure to bake these potatoes unpeeled; otherwise, they won’t hold up their shape.

Oven-baked garlic fries

Ingredients:

2 pounds russet potatoes, scrubbed and cut into 3/4-inch-wide fries
1/4 cup avocado oil
Salt
2 garlic cloves, minced
2 tablespoons chopped parsley
Pepper

1. Preheat the oven to 450F degree. Prepare a large bowl of ice water. Add the potatoes and let soak for 15 minutes. Drain and pat dry.

2. In a large bowl, toss the potatoes with the oil and season with salt. Spread on a large baking sheet in a single layer. Bake for 20 minutes, or until the potatoes are golden on the bottom. Turn and bake for 20 minutes longer, turning occasionally, until golden. Transfer the fries to a platter, sprinkle with the garlic, parsley, and pepper, and serve.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.

Caspian-Style Green Salt Salad

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“Green salt” salad doesn’t translate very well, but that’s exactly what it is. Dalar, or namak sabz (“green salt” in Farsi), is an herb-and-salt condiment from Gilan province in northern Iran. I didn’t grow up with this, but rather, I came across a recipe and adapted it to my taste. Blended with olive oil and tossed with Persian cucumbers and crisp apples, it makes a tart and refreshing salad that goes well with any Iranian meal.

Caspian green salt salad

Ingredients:

1 cup mint leaves
1 cup cilantro leaves
1/2 cup basil leaves
1/2 tablespoon salt
1/4 teaspoon pepper
Juice of 2 limes
2 teaspoons olive oil
2 Fuji apples, diced into 1-inch cubes
4 Persian cucumbers, diced into 1-inch cubes

1. Transfer all of the herbs to a food processor and pulse a few times to chop. Add the salt and process until you have a grainy mixture. Add the pepper, lime juice and olive oil and puree.

2. In a large bowl, combine the apples, cucumbers, and dressing and toss well. Adjust seasoning to taste by adding more lime juice or salt.

Chickpea and Kale Frittata

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I love frittatas because they’re basically an entire meal in one skillet. I grew up with frittatas (or kuku, as they’re called in Farsi): herb frittata (kuku sabzi), potato frittata (kuku zibzamini) — you get the picture. But chickpeas? That’s something new. It works beautifully here, along with a healthy serving of kale.

Chickpea and kale frittata

Ingredients:

12 eggs
1 1/2 cups chopped parsley (basil works well here too)
1/2 cup sour cream
1/4 teaspoon red pepper flakes
1 teaspoon salt plus more to taste
3 teaspoons olive oil, divided
1 15-ounce can chickpeas, rinsed and drained
2 teaspoons curry powder (I used a mix of Madras and Jaffna curry powders here)
1/2 onion, finely chopped
3 garlic cloves, thinly sliced
1 bunch kale, ribs and stems removed, leaves torn into 2-inch pieces

1. Preheat oven to 350F degrees. Whisk eggs, parsley, sour cream, red pepper flakes, and 1 teaspoon salt in a bowl until no streaks remain.

2. Heat 2 teaspoons oil in a medium cast-iron skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, about 8 minutes.

3. Reduce heat to medium, add onion, garlic, and remaining teaspoon oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.

4. Add a handful of greens and tablespoons. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool slightly.

5. Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 5 minutes. Transfer to oven and bake frittata until puffed slightly and center is just set, about 15 minutes. Let cool 10 minutes and serve.

Steamed Tofu with Black Bean Sauce

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This dish is elegant, this dish is healthy, and best of all, this dish is extremely simple to make. Just make sure to use soft tofu in this recipe, because it’s all about the silky texture here.

Steamed tofu with black bean sauce

Ingredients:

1 tablespoon black bean sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 16-ounce package soft tofu, drained
1 green onion, thinly sliced

1. To make the sauce, combine the black bean sauce, soy sauce, sesame oil, and sugar in a small bowl.

2. Cut the tofu widthwise into 8 slices. Carefully transfer the tofu into a heatproof ceramic dish that will fit into your steamer.

3. Prepare a wok for steaming. Steam the tofu, covered, until heated through, about 3 minutes. Pour the sauce over the top and steam for 4 more minutes. Garnish with the green onion and serve warm.