Red roasted potatoes (especially made with garlic) are one of my favorite ways of cooking potatoes – better than Russett Boat Potatoes; even better than mashed potatoes or hash browns – and I love them all! I particularly like to serve this recipe when I make a Rack of Lamb, which I did this past weekend. Often when I serve these potatoes someone invariably asks for the recipe and I say “Yes of course I will email to you” but then forget to actually do it. So ladies, as promised, I am posting the recipe. The potatoes have a lot of flavor, and are really easy, easy, easy to prepare – another reason you gotta love em!
Linguine and Clams has a long tradition in Italian cooking, largely due to the fresh flavors of clams, garlic, and parsley. Linguine is a form of pasta that is wider and flatter than spaghetti, but not as wide as noodles like fettucine. Translating from the Italian it means “little tongues” and originated in Genoa, Italy. It is best combined with seafood, as compared to spaghetti which usually accompanies meat and tomatoes.