Tag: roast potatoes
Layered Roast Potatoes with Onions
I served this side dish with the chicken quarters. It is a bit different than your typical roast potatoes- I love pairing them with onions and thyme..
- 2 tablespoons butter, divided
- 1 tablespoon extra virgin olive
- 2 yellow onions, sliced
- 3 garlic cloves, grated
- 1 tablespoon fresh thyme, chopped
Heat a non stick pan with one tablespoon butter and olive oil. Add the onions, garlic and thyme. Saute on medium heat for about 5 minutes till the onions are soft. Turn heat off and set aside.
- 4 Yukon gold potatoes, peeled and sliced thin
- 1 oven proof pan (I used a 8X8 roasting pan)
- Salt
- 1 cup chicken broth or vegetable broth
Preheat oven to 325 degrees
Line the pan with half of the onions, spreading them well. Add half of the potatoes, sprinkle with some salt. Add the rest of the onions on top and finish off with the remaining potatoes. Pour the chicken broth over the potatoes. Sprinkle with salt and dot with the remaining butter on top. Cover with foil and roast for an hour. Take the cover off and bake for another 30 to 45 minutes till the potatoes are golden brown and crispy on top.
Super Easy Roast Potatoes
This is a very easy recipe to make.. I love making roast potatoes.. they remind of fries and since I don’t eat fries very often, I allow myself to eat these potatoes that I find irresistible. They were delicious with the roast chicken, Brussels sprouts and the yummy gravy!!! read more …
Roast Lamb with Potatoes
Cool weather makes me want to eat stews, roasts and meatballs. I also feel like drinking some delicious red wine. It is my favorite time of year. There is still a lot of fresh produce available at the farmer’s market so the possibilities are endless.
I bought a lovely leg of lamb from Whole Foods and decided to roast it with lots of herbs, garlic and pancetta. I made a lovely paste with all the aromatics- most of them from my backyard. I slathered the paste all over the lamb as well as the potatoes.
Last year in Spello, Italy- Paola made a fabulous lamb dinner for us. She used similar ingredients to roast the meat and the potatoes. I tried to replicate the flavors and was quite successful. The lamb was super aromatic cooked with the delicious paste. It was cooked just right with a delicious crust.
The potatoes were yummy as well- I added the paste and a bit more salt. Since the paste had pancetta and olive oil, I didn’t need an extra fat for the vegetables. They roasted to perfection with tons of flavor.
Now for something green- I made creamed spinach. The dinner was delicious. We drank a delicious bottle of red and enjoyed the evening.
read more …
Roast Pork Tenderloin with Savory Applesauce served with Roast Potatoes and Garlicky Broccolini
I made this dinner a few days ago. When I made the applesauce– pork came to mind. So, I went to Trader Joes and purchased myself a pork tenderloin to serve with the sauce.
I cooked the sauce with some shallots and garlic to make it a bit savory. I marinated the pork with a mixture of garlic, rosemary, thyme and salt. It gave it a delicious flavor that complemented the applesauce really well.
I wasn’t sure what to serve with the pork- but then while I was at the store, I saw broccolini. I have used this vegetable before, so I decided to give it a try. It was delicious with the pork and the potatoes.
I had potatoes at home and decided to try a side dish I saw a few years ago- it’s a Jacques Pepin’s recipe. I made it for Christmas couple of years ago and they were delicious. The potatoes are cooked in chicken broth and butter with some herbs. As the potatoes get soft, smash them a bit with the back of a ladle or a small bowl. As the smashed potatoes cook and brown up, they get crispy on the outside. They are out of this world.
These potatoes will be fabulous for Thanksgiving. Easy and really delicious. I will be posting the broccolini recipe soon as well- it will be ideal for a holiday dinner!
Please go through the blog and choose ‘Holiday Ideas’ to get lots of other ideas for your holiday family dinners. Enjoy the festive time with your loved ones, eating some fabulous dishes! It’s a great time of year!
- 1½ to 2 pounds pork tenderloin, excess fat removed
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
- Pepper
Preheat oven to 400 degrees. Have a digital thermometer ready.
Add the garlic, thyme, rosemary, olive oil, salt and pepper to a mortar and pestle. Pound and mix well and add it to the pork tenderloin covering all sides. Keep aside for about an hour.
Place the tenderloin on a lined cookie sheet and put it in the oven. Roast till the internal temperature is about 145 to 150 degrees. Take out and cover to rest for 20 minutes before serving.
Applesauce with Shallots and Garlic
- 1 cup homemade applesauce
- 2 teaspoons olive oil
- 1 medium shallot, sliced thin
- 1 garlic clove, sliced thin
- 1 teaspoon salt
- Pepper
In a medium frying pan, heat the olive oil and add the shallots and garlic. Saute on medium heat for 3-4 minutes. Add the applesauce, salt and pepper. Saute till everything is heated through. Serve on top of the pork.
Roasted Potatoes
- 4 medium yellow skinned potatoes, peeled and cut in half
- 1 cup chicken or beef broth
- 1 tablespoon olive oil
- Salt
- Pepper
In a large non-stick frying pan add the chicken or beef broth. Add the potatoes cut side down. Bring to a boil and lower the heat to simmer and cover. Cook the potatoes till almost done- about 15-20 minutes. Take the lid off and increase the heat to evaporate the broth. Once most of the broth is gone, take a small bowl and squish the potatoes down with the back part of the bowl. Brown the squished potatoes till both sides are golden brown. Add salt and pepper and serve.