Sunday, July 25, 2010



Absolutely beautiful Ojai Pixies from the Hollywood Farmers Market.  A true California tangerine developed at the University of California Citrus Research Center Riverside. Sweet, juicy gems.  I love eating one of two for breakfast.  I also love using them in my cooking.  Here is a delicious dish made with other ingredients I purchased from the farmers market.

Roasted Potatoes in Tangerine - Tarragon Olive Oil

8 medium Yukon Gold potatoes medium sliced
1 medium shallot thinly sliced
1 medium garlic clove minced
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed Ojai Pixie juice
1 teaspoon freshly chopped tarragon  
cayenne pepper, ground pepper, sea salt to taste

In a small mixing bowl combine the Ojai Pixie juice, tarragon and olive oil.  Make sure all the seeds are removed from the mixture.  Let this sit for at least an hour.  Once the olive oil mixture is ready, preheat the oven the 350.  Add the potatoes, shallot and garlic to a large mixing bowl.  Add the olive oil mixture, cayenne pepper, sea salt and freshly ground pepper.  Combine gently.  If you want more tarragon, this is the time to do this.

Place all the ingredients into a medium casserole and roast in the oven for about 25-30  minutes.  You want some caramelizing but you do not want the potatoes or shallots to burn.

You can change this recipe by using fresh parsley instead of the tarragon.  You can use sweet onion in place of the shallot.   Add a couple splashes of champagne vinegar.  

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