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Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes

Roasted New Red Potatoes with Lemon and Basil

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

A potato side dish can taste indulgent, comforting or even refreshing like this Roasted New Red Potatoes with Lemon and Basil.  

Although I’m a huge fan of classically prepared potatoes such as mashed potatoes, I do have an affinity for a simply roasted potato dish.  Roasting new potatoes or fingerlings gives a crisp outside and soft, creamy inside which pairs well with all sorts of lovely ingredients.

Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt.  But this recipe uses the combination of lemon and basil, which I think are two ingredients that were made for each other.

Sometimes I’ll gently warm a bit of sliced garlic in extra virgin olive oil and then when the potatoes are done, I’ll toss the potatoes with the garlic infused oil and top with the lemon and basil.  And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and basil chiffonade.

Or you can do what my youngest gal does… slather these potatoes with some sour cream, Irish cheddar cheese and dig in. 😉

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

When I’ve had my fill of potatoes dauphinoise, gratin, scalloped or mashed potatoes, this lovely side dish is a most refreshing change and a delicious compliment to a meat or poultry entrée.

This potato dish is also fabulous in the spring paired with roast lamb or whatever you might serve for Easter or Mother’s Day Dinner.

This will be my last post until after the Christmas holiday, but until then, you can follow all my food finds and kitchen chaos on Instagram and Facebook.

Thank you for your continual support and for sharing Karista’s Kitchen with your friends and family.

Wishing you loads of love, true joy and the most delicious food!


Roasted New Red Potatoes with Lemon and Basil

Serving Size: 4-6

Roasted New Red Potatoes with Lemon and Basil


  • 1lb red new potatoes or fingerlings, scrubbed clean
  • 3-4 tablespoons extra virgin olive oil, divided
  • Salt and pepper
  • 1 clove garlic, sliced
  • Zest of one lemon
  • 1 bunch basil, sliced chiffonade or chopped
  • Sea salt to finish


  • Pre-heat the oven to 425F
  • Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
  • Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
  • When the potatoes are done remove them from the oven and let them cool for five minutes.
  • While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
  • Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.
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    Karista's Kitchen Kid Friendly Salmon Seafood

    Wild Salmon with Caramelized Fennel and Roasted Potatoes

    wild salmon with caramelized fennel and roasted potatoes

    Wild Salmon with Caramelized Fennel and Roasted Potatoes

    Although my reality is not winning an Oscar or a Golden Globe, it feels that momentous.  I’ve been honored.  As some of you know, I’ve been awarded the Culinary Arts winner of the 2013 DaVinci Wine Storyteller’s Experience.

    Very soon, I’ll be traveling to Vinci, Italy, courtesy of DaVinci Wine – home to the historic Cantine Leonardo Da Vinci, where DaVinci Wines are produced.  I will have the opportunity to visit and experience the rich history of the region and experience the culture of generations of wine growers, local chefs and artists.

    DaVinci Wine Storyteller Experience

    Winner 2013 DaVinci Wine Storyteller Experience

    I’m thrilled to join three other winners on this extraordinary adventure, Kristina Havens, Leela Cyd and Jim O’Donnell.  They will also be writing about this experience from their professional perspectives, which should prove to be lovely beyond words and art.

    Follow along with me on my DaVinci Wine Storyteller Experience via DaVinci Wine Facebook Page and Karista’s Kitchen blog, Facebook page, PinterestInstagram and Twitter.  If  you happen to stop by the blog, check out the most recent social media activity on the Social Stream page.

    I bid you Bon Voyage with this enticing little feast.  Italian inspired, farm fresh, seasonal and somewhat effortless.  Ahh… I like that word.  Effortless  🙂

    Delicious Wishes and Loads of Love,


    Wild Salmon with Caramelized Fennel and Roasted Potatoes

    Serves 4


    For the fish:

    1 1/2 – 2lbs wild salmon (preferably fresh if you can find it) Or the traditional Italian recipe uses Red Mullet

    Salt and Pepper

    1-2 tablespoons Healthy oil of your choice or Ghee (clarified butter)

    For the remaining dish:

    1 – 2 medium fennel bulbs, ends trimmed (save the stalks for soups and stews) and 1/2 inch thick sliced.

    1 1/2lbs baby potatoes (I adore fingerlings for their creamy texture), cleaned and halved or quartered to create uniform size for roasting.

    Handful of capers, drained

    Handful of Italian parsley, chopped

    1/4 -1/2 cup white wine

    1-2 tablespoons Olive oil

    1-2 tablespoons Ghee (clarified butter) or butter

    Salt and Pepper


    Pre-heat the oven to 375F and toss the cubed or quartered potatoes with a few tablespoons olive oil and then dust with salt and pepper.  Place the potatoes on a foil or parchment lined baking sheet and roast until golden brown and soft.  About 10-15 minutes depending on size.

    While the potatoes are roasting heat a tablespoon or two of ghee (clarified butter) in a large sauté pan over medium high heat.  When the butter is melted and frothy, add the sliced fennel and toss in the butter.  Turn the heat to medium and allow the fennel to cook and caramelize for about 10-15 minutes.  Continue tossing the fennel every few minutes or so.  Watch the temperature and adjust as necessary.

    Cut the salmon into 4-6 pieces. Season the salmon with salt and pepper and either place the salmon in a baking dish and roast in the oven at 375F or pan sear in a large skillet over medium high heat with a tablespoon or two of oil or ghee (clarified butter).  This dish is also delicious with grilled salmon.   Click here for pan sear techniques.

    When the fennel begins to brown, take the pan off the heat and add the wine.  Place the pan back on the heat and let the wine reduce until almost completely dissipated, stirring just a bit.  Then add the capers, Italian parsley, roasted potatoes and a drizzle of oil or ghee if needed.  Combine and then remove from the heat.  Taste for salt and pepper.

    Place a portion of fennel and potatoes on four plates and then top with the wild salmon.  Garnish with Italian parsley and a squeeze of lemon.   Serve with DaVinci Pinot Grigio.

    Buon Appetito!

    This recipe is adapted from a Traditional Italian Red Mullet and Fennel dish.



    Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    Potatoes Dauphinoise

    Potatoes Dauphinoise - potatoes in a cheese and cream sauce

    There is nothing more sumptuous than a dish of Potatoes Dauphinoise sitting on a holiday table.  These cheese and cream filled potatoes are laced with fresh herbs and a garlic and baked to a soft and lush texture.  

    Creamy, flavorful and indulgent, Potatoes Dauphinoise feels like a fancy 5 star dish but it’ll surprise you how simple it is to prepare.

    I adore poetry and poignant quotes so I’ve jotted a few below in honor of this holiday season. Many blessings to you and yours!

    My little Christmas gift to you and a few poems to brew…

    I heard the bells on Christmas Day
    Their old, familiar carols play,
    And wild and sweet
    The words repeat
    Of peace on earth, good-will to men!

    ~Henry Wadsworth Longfellow

    The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart. Wishing you happiness.
    ~Helen Keller

    Blessed is the season which engages the whole world in a conspiracy of love.
    ~ Hamilton Wright Mabie

    At Christmas play and make good cheer, for Christmas comes but once a year.
    ~Thomas Tusser

    Delicious Wishes for the Happiest of Holidays!

    Loads of Love,


    Potatoes Dauphinoise

    Serving Size: 6

    Potatoes Dauphinoise


    • 2 lbs Yukon Gold or Red Potatoes, peeled and thinly sliced
    • 2 tblsp butter, softened
    • 1 pint cream
    • 2 cloves garlic finely chopped
    • ½ Cup grated cheese, such as Gruyère or Comte if you can find it
    • Salt and fresh ground black pepper
    • 1 tblsp chopped fresh Thyme or Rosemary (Optional)


  • Preheat your oven to 350 degrees. Use some of the butter to grease a shallow ovenproof dish large enough to hold the potatoes in four layers.
  • Heat the cream to just below boiling point. Make a layer of potatoes in the dish, pour on a little cream and then season with salt and pepper. Then scatter a bit of the chopped garlic, herbs and cheese. Make three more layers in the same way, and then pour on enough cream to cover the top layer of the potatoes and sprinkle with remaining cheese. Dot the top with remaining butter.
  • Cover the potatoes tightly with foil and bake for 1 hour.
  • Increase oven temperature to 400 degrees and remove the foil from the potatoes. Bake potatoes another 15 minutes or so until they are very tender and almost all the cream has been absorbed and the top of the gratin is bubbling and golden.
  • Let the potatoes sit for a few minutes before serving.
  • Options: You can make this gratin without the cheese and herbs and it tastes just as delicious. As well, substitute the garlic with caramelized onions. For a complete meal add 1-2 cups diced smoked or honey ham and ½ cup of peas.
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    Kid Friendly vegetarian

    Perfect British Pasties! Guest Post

    I love pasties!  And my friend Suzie Kuflik is the Queen of pasties.  And the Queen of other fine foods like her Thai Chicken Salad, Sausage Rolls, Lemon Tarts and I could go on and on.  Suzie grew up in England and has a flair for fine food, along with a beautiful British accent.  Enjoy!

    A Cheese and Potato Pasty

    Let’s talk about pasties. Pasties originated in Cornwall on the southern tip of England as a lunch for miners. The miners wives would bake meat, potatoes and vegetables (usually carrot, onion and rutabaga) into one end of the pasty and then fruit (usually apple) into the other end. This tasty treat was standard fare and provided a convenient hand-held lunch that was easy to transport down the mine.

    Cornwall, England

    Today the humble pasty is sold in every bakery in the United Kingdom and comes in several varieties from cheese and onion to chicken curry. The tradition of baking fruit into one end as a dessert has long been lost and I can’t decide if that is for the better or not…

    I always keep puff pastry on hand in my freezer. I buy it from the Cash and Carry in Bellevue (right behind Skate King) and it costs around $25 for a box of 108 (very good quality I may add) 5” squares. With these handy-dandy pastry squares I can bake up sausage rolls, fruit tarts (simply place fruit on the square leaving a small border and bake) and of course pasties in no time at all.

    I have come to love transforming leftovers or all kinds into pasties but probably my favorite is Moo-shu chicken or pork which I make fairly often. I have come to adore the pasty more than the actual moo-shu itself and find myself making it just to have leftovers to make pasties with  the next day. Simply place some hoi sin sauce in the middle of the pastry and top with moo-shu, seal and bake. Chicken curry is my husband’s favorite pasty, while my children adore cheese and mashed potatoes.

    So the next time you are in the grocery store grab a box or two of frozen puff pastry and throw it in your freezer and the next time you have interesting leftovers transform them into pasties… you won’t be sorry!


     18 5” squares or rounds of puff pastry or regular short crust pastry

    1 lb mixed shredded cheese (cheddar, white cheddar, parmesan, smoked gouda) your choice

    3 cups of mashed potatoes

    ½ cup of caramelized or sautéed onions (optional)

    ½ stick of butter

    2 Tbsp of flour

    1 cup of milk, warmed

    ½ tsp of each or the following: salt, pepper, onion powder and garlic powder plus a pinch of nutmeg

    Milk for sealing


    Melt the butter in a heavy skillet and add the flour and seasonings. Stir with a whisk or wooden spoon until well combine and continue to cook for one minute.

    1. Gradually stir in the milk and continue to cook, stirring constantly until mixture thickens (it will be quite thick)
    2. Stir cheese, potatoes and onions if using them into the thickened roux mixture and set aside.
    3. Preheat your oven to 400 degrees and line two baking sheets with parchment paper; this will stop the pastry for sticking.
    4. Place about 3 Tbsp of the filling onto the middle of each piece of pastry and brush milk around the edges. Fold the pastry over and press out all of the air. Seal the edges with a fork.
    5. Transfer the pastries to the baking sheet and make a couple of small slits in the top of each pasty, this will allow steam to escape and help avoid them from bursting during cooking.
    6. Bake for 25-30 minutes until the pasties are golden brown.
    7. If some of the pasties burst during cooking don’t worry… simply use a butter knife to scoop the filling back inside.

    Note: if you need to reheat the pasties place them in a 350 degree oven for ten minutes. Resist the urge to microwave them since microwaved pastry becomes soggy.