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Creamy Seared Potatoes

Are you ready for my next dish?

Take ordinary potatoes and add some fresh herbs, minced garlic and a touch of chicken stock, then oven sear the potaoes and you’ll have a side dish that not only looks great plated, but it is oh so crispy on the outside and has a creamy rich flavor, with every bite you take! 

Just a preview for tomorrow post.

See you then.

Ciao ~ Clarissa


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

9 responses »

  1. Those look great. We wedge the potatoes and use 1/4 cup of olive oil, 2 tablespoons of lemon zest and two table spoons of course ground black pepper per pound of potatoes and oven sear them. The lemon zest with the pepper gives a spicy tart hot edge the potato wedges.


  2. YUM Clarissa 😀 I love crispy crunchy roast spuds 🙂


  3. Reblogged this on Chef Ceaser.



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