Melons, Part 2
Blue Potato English Rostis, (and cantaloupe this week!)
Check out the recipe below!
Curious about how the veggie box program works? Check out this page where I explain all about it.
Cantaloupe is finally here! There’s nothing quite like that first bite—juicy, sweet, (and if you ask me), with a hint of vanilla and maple hiding in the flavor. It’s one of those crops that makes all the watering and waiting worthwhile.
Also in the box this week: my spin on a classic English dish—Blue Potato Rosti. Simple, golden, and crispy, it’s the kind of recipe that’s just as much fun to make as it is to eat.
This Week’s Veggie/Goldi Box: Broccoli, potatoes, tomatoes, colored peppers, green beans, onions, and cantaloupe
This Week’s Spice from Stock+Spice: Curried Potato Rosti Blend
Josh’s Noshes
Blue Potato English Rostis
Check out this short video of how this dish is made!
Spice Profile: aleppo pepper, allspice, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, ginger, grains of paradise, nutmeg, onion, paprika, pequin chiles, red chile flakes, turmeric, yellow mustard
A lighter, flavor-packed take on the classic English roast potato.
Wash 1–2 lbs of potatoes (smaller ones work best). Cut them into large, even pieces—usually just in half if they aren’t too big. Place in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
Line a baking sheet with lightly oiled parchment and arrange the potatoes cut-side down. Using the bottom of a small bowl or cup, gently “smoosh” them flat-ish. Brush on a little oil on the top of the potatoes, (traditionally rosti’s get fried in oil—this is the lighter version!)
Sprinkle evenly with 2 tsp Stock+Spice Special Curry Blend and about ¼ tsp salt. Scatter shredded cheese over the top.
Bake at 400°F for about 15 minutes, until golden and crisp around the edges.
Serve hot with sour cream, yogurt, or your favorite dipping sauce. Enjoy!
