& with that in mind, here's my latest experiment in cooking....
PAPRIKA ROASTED POTATO SALAD
Potatoes (small bag, Yukon golds, skin-on)
Chickpeas (1 can)
Onion (1 small onion, yellow or white)
Garlic (1 head, whole cloves)
Fresno Chilis (2, thin-sliced, minimal seeds)
Capers (~3 tablespoons)
Kalamata Olives (~20 sliced)
Anchovies (~8 chopped)*
Fresh tomatoes (~1/2 cup, diced)
Lemon (1 whole lemon, juiced)
Parsley (1/2 bunch, Italian flat-leaf)
Paprika (regular, smoked, hot; your choice)
Vinegar (sherry, balsamic, port; your choice)
*Optional, for vegetarians
Preheat oven to 400 degrees.
Cover two baking trays in aluminum foil.
Use a large mixing bowl to combine potatoes (quartered), chickpeas (drained and rinsed), onion (chopped), and garlic (whole cloves).
Lightly coat all with olive oil, salt, and paprika.
Spread onto baking sheets in a single layer. Set timer for ~15 minutes.
Cut and combine olives, anchovies, tomatoes; add capers and lemon juice.
At 15-minute mark, turn potatoes and chickpeas and stir in olive-caper mixture, conserving any leftover "juice." Set timer for ~10 minutes.
Rinse, dry, and chop parsley.
At timer's ring (total cook time ~40 minutes), remove baking sheets from the oven. Add finishing twists of pepper and a sprinkle of parsley over all; I also added some Hungarian (hot) paprika. Add a bit of vinegar to the "juice" to make a dressing.
This dish works hot, room temperature, or cold.
I cook to soothe my nerves.