Showing posts with label roasted potatoes. Show all posts
Showing posts with label roasted potatoes. Show all posts

Thursday, April 16, 2015

Lucy Burdette's Easy Roast Chicken and Vegetable Dinner #recipe


LUCY BURDETTE:  Sometimes it's fun to make fancy dishes with lots of ingredients and many steps to put them together and then a wowzer of a presentation. And sometimes life calls for something homey, but oh so easy, right? My pal Hallie Ephron convinced me some years ago that roasting your own chicken tasted way better than the grocery store version.  (She was right, though I still buy the deli chicken if time is really short...) Another bonus: you get to choose the chicken without preservatives and other unpleasant additives.

Here's a go-to meal that couldn't be easier: take one chicken, clean innards out of the cavity, plop in a roasting pan. Drizzle a little olive oil on top, spread it around, add freshly ground salt and pepper and a little rosemary if you have it. (You can get fancy with seasonings, but we're focusing on EASY, right?) Deliver to oven preheated to 375-400.

After half an hour, deliver a handful of small potatoes (drizzled in olive oil) to the same pan. You can add carrot chunks here too--they are so sweet when roasted. Or if you prefer sweet potatoes, put those in at the same time as the chicken. 

Meanwhile, prepare Brussels sprouts by pulling off the outside leaves, shaving the ends, and making a cross in each end with a sharp knife. Add these to the roasting pan when the chicken is half an hour away from done.

Serve and enjoy! (Just don't tell the Key West chickens about this dish--chickens are protected in this town, even the noisiest roosters.)


And here's what you might do with all the time you saved by making this dinner:



Lucy Burdette writes the Key West food critic mysteries!
Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Monday, October 13, 2014

Fondant Potatoes






The latest America's Test Kitchen cookbook arrived this past weekend, and I jumped on it. As I browsed, I happened upon a potato recipe that I had never heard of. Apparently, the recipe is popular in England, where it's called Fondant Potatoes. For some reason, America's Test Kitchen calls them Melting Potatoes.

We love potatoes. But even with the amazing variety of potato recipes, we get a little bit tired of the same old thing so I was very excited to try this. The tops and bottoms brown to a crisp while the centers remain soft. They're roasted and finished with a light sauce over them.

As it happened, I had fresh from the farm Yukon Gold potatoes just waiting to be used. One lonely red potato had slipped in with them. I hadn't chosen them with this recipe in mind, so they were a variety of shapes and sizes. The good news was that while the tiniest potatoes looked tiny, they tasted every bit as good. We couldn't pick out the red potato at all.

The recipe is simple. The only truly dangerous part for the eternally clueless (like me) is that everything happens at 500 degrees. The potatoes are turned twice during roasting, leaving lots of opportunity to forget that the pan is unbelievably hot. Leave your pot holders on the sides of the pan to remind you while you flip the potatoes. I'm happy to say that (for once) I came away without any burns but on a very busy cooking day, I can see it happening.

The verdict? They're great. The sauce, which I had my doubts about (roasting potatoes in a sauce?) is delicious and perfect for the potatoes. They look like little potato gems (also reminiscent of scallops!). The sauce gives them a shiny little glisten. They would look lovely and elegant on a holiday dinner plate.

The down side to making them for the holidays? You'll need two ovens. At 500 degrees, there probably aren't a lot of other dishes you can bake or warm at the same time. The potatoes require 45 minutes in the oven. And by the way, your kitchen will smell fabulous!


Melting Potatoes
from The Best of America's Test Kitchen 2015
recipe by Christie Morrison, Cook's Country

Do not use a glass baking dish because it could shatter.
Use potatoes about 1 1/2 inches in diameter.

3 pounds of Yukon Gold potatoes
6 tablespoons unsalted butter
1 tablespoon minced fresh or dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
2 garlic cloves, lightly crushed and peeled

Preheat the oven to 500.

Peel the potatoes, and melt the butter. Slice the ends off the potatoes (use for soup), and slice the potatoes into 1 inch thick rounds. Place the cut potatoes in a bowl and mix with the thyme, salt, and pepper. Pour the butter over them and toss to coat. Place the potatoes on a baking dish in a single layer. Roast 15 minutes. The bottoms should show just a bit of browning.

Using tongs and spatulas, flip the potatoes and return to oven. Roast 15 minutes.

Meanwhile, add the garlic to the chicken stock and bring to a brief boil.

Flip the potatoes again (they will look browned on top and bottom) and pour the chicken stock into the pan. Roast 15 minutes.

Baste with the sauce before serving.




Toss with salt, pepper, thyme, and melted butter.

Place on roasting pan in a single layer.

After the second 15 minute roasting. Nicely browned.

Add the broth.

This is how they look when they're done.