adventures of mascarah.

I've just begun a new decade. Sigh.

I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.

Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.

A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.

If you are so inclined... sap {at} lifelovepursuit.com

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In honor of St Patty’s Day I am sharing my favorite simple potato dish with roasted garlic dip. Not quite sure what it has to do with Patty’s Day other than potatoes but I was reminded of it and…well…Yumm! Oven-Fried Potatoes  3 pounds Idaho or Yukon Gold potatoes cut into wedges(keep skin on) 2 tablespoons olive oil 1 teaspoon salt Pepper to taste Rich Roasted Ricotta Garlic Dip 1 head garlic, roasted 2 cups ricotta cheese 1/2 cup Asiago cheese, shredded Salt and freshly ground black pepper (to taste) 3 tablespoons extra-virgin olive oil fresh parsley to garnish Preparation:  Preheat the oven to 450 degrees, roast garlic for 10 to 15 minutes until roasted. Let it cool and while cooling, scrub the potatoes and cut into wedges toss with olive oil and salt. Place in oven and roast for 45 minutes to an hour, or until crispy and done. You will have to toss them a few times so pull out your tongs for easy rotation.  To make the dip: peel off the skin of the roasted garlic, and in blender add all the ingredients and blend on a low speed. Add salt & pepper to taste and parsley to garnish. Note: once the dip is “blended” (I usually leave a little chunk) I typically heat it up really simple in a pot on the stove. My ex eats it cold & loves it. So I think (?) it can work either way? Add bacon bits to the dip for an extra yummy kick. (And thanks for the shout-out Mary!) 

In honor of St Patty’s Day I am sharing my favorite simple potato dish with roasted garlic dip. Not quite sure what it has to do with Patty’s Day other than potatoes but I was reminded of it and…well…Yumm!

Oven-Fried Potatoes 

  • 3 pounds Idaho or Yukon Gold potatoes cut into wedges(keep skin on)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Pepper to taste

Rich Roasted Ricotta Garlic Dip

  • 1 head garlic, roasted
  • 2 cups ricotta cheese
  • 1/2 cup Asiago cheese, shredded
  • Salt and freshly ground black pepper (to taste)
  • 3 tablespoons extra-virgin olive oil
  • fresh parsley to garnish

Preparation:  Preheat the oven to 450 degrees, roast garlic for 10 to 15 minutes until roasted. Let it cool and while cooling, scrub the potatoes and cut into wedges toss with olive oil and salt. Place in oven and roast for 45 minutes to an hour, or until crispy and done. You will have to toss them a few times so pull out your tongs for easy rotation. 

To make the dip: peel off the skin of the roasted garlic, and in blender add all the ingredients and blend on a low speed. Add salt & pepper to taste and parsley to garnish.

Note: once the dip is “blended” (I usually leave a little chunk) I typically heat it up really simple in a pot on the stove. My ex eats it cold & loves it. So I think (?) it can work either way? Add bacon bits to the dip for an extra yummy kick.

(And thanks for the shout-out Mary!) 

Photo
  1. unamas reblogged this from mascarah
  2. tumbologna reblogged this from maryrambin
  3. zoelulu reblogged this from maryrambin and added:
    Yum! Without the cheese of course!
  4. maryrambin reblogged this from mascarah and added:
    A DELICIOUS DISH - My first installment is by...fabulous Sarah Payton who cooks...
  5. babygirrltwistaway reblogged this from mascarah
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  7. mascarah posted this
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