Duck and Pears

AVogel How do you Herbamare?

It's officially June!  That means it's time for the AVogel Herbamare challenge.

They asked a handful of Canadian Food Bloggers "How do you Herbamare?" and this June, in my upcoming posts I'm going to share with you all how I responded to that question using the delicious seasoning salts.

Herbamare is such a versatile product that you can literally use it on EVERYTHING!

Just as salt enhances the flavour of foods of ingredients it's sprinkled on Herbamare adds an extra savoury punch with all those delicious dehydrated infused vegetables.  It's a truly unique, all natural and interesting product and I hope you all give it a try.

Head to your local health food store or health isle at the supermarket and test it out, let me know what you think.

Don't forget to hashtag #Herbamare on facebook, twitter, Instagram and other means of social media to participate and see my posts as well as the other bloggers using Herbamare. 

Now for this recipe.

This recipe is in two parts and the first part must be made the day before, however it's super simple so just boil 'em and forget about it. 

Ingredients:

Medium to Large Russet potatoes (as many as you wish)

Wash the potatoes and boil in a large pot of salted water until tender, just until a knife can be inserted easily. 

Drain and cool, now place in the fridge overnight. 

The next day: 

Gently slice the potatoes with a sharp knife in wedges, leave the skins on.

Remaining ingredients:

AVogel Herbamare Original

Olive oil

2 tbsp finely chopped fresh parsley

1 1/2 tsp Garlic butter or evoo or homemade version 

(Homemade garlic evoo/butter) 

Grate a ton of garlic and sautee in some butter and evoo in a small saucepan. When it smells like garlic bread it's ready, remove from heat and chill in fridge, you can use this in many recipes. 

Heat the oven to convection roast or bake on 420 F and toss all the wedges of potato with some EVOO until well coated. 

Lay flat on a piece of parchment on a large baking sheet. 

Sprinkle Herbamare Original generously over all the potatoes, bake until crispy and brown, you may need to flip them half way through if you're not using convection roast setting in your oven. 

Once they're all brown place them in a bowl and add the garlic butter/evoo with the parsley. Toss until they are all coated and serve immediately!

Blue Potato Salad

With the blue potatoes I picked up at st.Jacob's farmer's market (check it out if you want a yummy apple fritter recipe!)  last week I went ahead and made this salad to highlight their beautiful colour.

Blue Potato Salad:

Day ahead prep potatoes: I find any potato salad will have better taste if the potatoes are brined but feel free to leave this step out if you wish and go ahead and season the dressing with some acid to bring out the flavours. 

- Boiled Blue potatoes (or use whatever potato you have on hand) - wash and boil with peel in salted water until knife tender. Remove skins if they're tough and chop into quarters or bite size pieces.

For more flavour follow brining instructions here  and set in fridge overnight.  You can omit some of the sugar in the recipe as it can be a bit too much.  Basically boil some water, sugar and vinegar and then pour over the potatoes (the amount you make depends on how much salad you're making and how many potatoes you use.   I used 7 small potatoes here and it yielded the one plate in the photo. 

Dressing:  The egg yolks contribute to the dressing so what we're looking for here is a light dressing that lightly coats the potatoes to preserve their colour.
- Mayonnaise  (just a small amount, you don't want this dressing to be too mayo-y)

- Sour cream (or greek yogurt)

- Red onion

Seasonings:
Salt

Black pepper

Chopped fresh dill

Eggs: 

For soft boiled boil a saucepan of water lower heat to gentle simmer (medium high) Lower eggs in and set timer to 6 minutes. 

Remove when timer goes off and set in prepared ice bath.. Peel (the shells will come off but be gentle as not to break the egg and cause the yolk to come pouring out)  

Break the eggs in half using your hand or a knife and set in the salad gently, toss gently.  If you want it to look pretty leave 1 or 2 eggs and lay them on the top for garnish. 

Sprinkle or garnish with chopped dill. 

Enjoy!