Tag Archives: baby potatoes

Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

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This sheet pan dinner features yogurt-marinated chicken thighs with charred broccolini and potatoes. Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in yogurt, responsible for the dairy’s characteristic tang, gently tenderizes the chicken thighs as they marinate.

To ensure crispy potatoes and charred broccolini, prevent overcrowding by roasting the vegetables and chicken on separate sheet pans. The flavorful chicken drippings are liquid gold — drizzle them over the chicken and vegetables just before serving.

Yogurt is ideal to use in a marinade for both its flavor and ability to tenderize meat. It contains lactic acid, which tenderizes more slowly and gently than a citrus juice – or vinegar-based marinade. However, in this recipe, we also add a bit of lemon juice to bump up the marinade’s acidity and reap some of its benefits in a shorter time frame.

OK, yeah so it is two sheet pans instead of one. But, roasting the vegetables and chicken on two separate pans means you get the best of both worlds: crispy and tender vegetables and juicy chicken thighs with crispy skin and lots of schmaltzy pan drippings. Can’t argue with that.

Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup plain whole-milk strained (Greek-style) yogurt
  • 2 Tbsp. fresh lemon juice
  • 2 garlic cloves, grated
  • 1 tsp. coarse-ground Dijon mustard
  • 1 tsp. paprika
  • 3/4 tsp. ground coriander
  • 5 Tbsp. extra-virgin olive oil, divided
  • 3 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided
  • 3 lbs. bone-in, skin-on chicken thighs (about 8 small thighs)
  • 1 lb. baby gold potatoes, halved
  • 1 8-oz. bunch broccolini, trimmed
  • 2 lemons, halved crosswise

Directions

  1. Whisk together yogurt, lemon juice, garlic, mustard, paprika, coriander, 2 tablespoons oil, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl until smooth. Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 425°F with racks in the upper and lower third positions. Toss potatoes and broccolini with remaining 3 tablespoons olive oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl until evenly coated. Arrange potatoes, cut sides down, in a single layer on a large rimmed baking sheet; set broccolini in bowl aside. Remove chicken thighs from marinade; place chicken, skin side up, on a second large rimmed baking sheet; discard marinade. Arrange lemon halves, cut sides down, around chicken.
  3. Place baking sheet with chicken on upper rack and baking sheet with potatoes on lower rack of oven; roast for 25 minutes. Remove potatoes from oven, and flip using a thin metal spatula; arrange broccolini on baking sheet with potatoes, making sure to drape some stalks over the potatoes so as not to completely char. Return to oven; continue roasting until potatoes and broccolini are tender and a thermometer inserted into thickest portion of chicken registers 165°F, 12 to 15 minutes. (Ours only took another 11 minutes.)
  4. Skim off fat from chicken pan juices and discard. Drizzle pan juices over chicken and vegetables. Serve hot.

http://www.lynnandruss.com

Recipe by Nicole Hopper for Food & Wine

Horseradish Roasted Salmon with Mustard Potatoes

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Salmon is one of our go-to fish purchases. Usually it is priced relatively well, and we can source good salmon from one of two places close by. Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.)

The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

For future repeat on this recipe, we recommend to add more potatoes; use Dijon instead of whole grain mustard (which didn’t stick to the potatoes). The fix is one tablespoon Dijon, with one tablespoon whole grain mustard.

Horseradish Roasted Salmon with Mustard Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved if large
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole-grain mustard
  • Kosher salt and coarsely ground black pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. drained prepared horseradish
  • 2 limes
  • 1½ lbs. skinless salmon fillet (preferably 1 single center-cut piece)

Directions

  1. Heat oven to 400 degrees.
  2. On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
  3. Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
  4. Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
  5. Serve the salmon and potatoes with lime wedges.

http://www.lynnandruss.com

Recipe by Julia Gartland for NYTimes Cooking

Spice-Crusted Oven-Roasted Potatoes

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I’m a huge fan of potatoes no matter how they are made, be it mashed, smashed, roasted, french fried, twice-baked, scalloped, or au gratin. This Spice-Crusted Oven-Roasted Potatoes recipe elevates spuds to a new dimension and earns top honors in my plethora of potato recipes.

The mix, known as “suya” in Nigeria has a kick to it, but it’s also got an earthy and nutty taste to it as well, making it a favorite side dish for many entrées. A food processor makes the assembly of the mixture a breeze. Though suya is typically a powder when used on meats, adding a bit of oil produces a paste that adheres better to skin-on potatoes.

It is paired with a refreshing tomato-shallot recipe to spoon over the top, or even used for dipping. While it is not necessary, it adds a bright note to the side dish and complimented our grilled lamb loin chops.

Making them is a bit messy when you try to adhere the spice rub to the potato halves. Some of the mixture on the baking sheet will likely occur and char, but don’t worry because the cooking spray prevents it from sticking to the sheet.

Spice-Crusted Oven-Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1⁄2 cup unsalted dry-roasted peanuts
  • 2 tsp. hot or sweet paprika
  • 2 tsp. ground ginger
  • 2 tsp. granulated garlic
  • 1 tsp. packed light brown sugar
  • Kosher salt and ground black pepper
  • 3 Tbsp. grapeseed or other neutral oil, divided
  • 2 lbs. small Yukon Gold or red baby potatoes
  • 3 plum tomatoes, cored and finely chopped
  • 1 medium shallot, peeled and finely chopped
  • 1 serrano chili, stemmed. seeded and finely chopped
  • 1⁄2 cup lightly packed fresh flat-leaf parsley, chopped
  • 2 Tbsp. lime juice

Directions

  1. Heat oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray.
  3. In a food processor, combine peanuts, paprika, ginger, garlic, sugar, 1⁄2 teaspoon salt and 1 teaspoon black pepper. Process until finely ground.
  4. Add 2 tablespoons of the oil and pulse until evenly combined, scraping the bowl as needed.
  5. In a large bowl, toss the potatoes with the remaining oil and 1⁄4 teaspoon salt. Add the nut-spice mixture and use your hands to toss and press the seasoning onto the potatoes so it sticks.
  6. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer.
  7. Roast until well-browned all around and a skewer inserted in the potatoes meets no resistance, 20 to 25 minutes, turning the potatoes about halfway through.
  8. OPTIONAL: While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice and a 1⁄2 teaspoon each of salt and pepper.
  9. When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato relish on the side, if using.

http://www.lynnandruss.com

Adapted from a recipe found in Milk Street Magazine

Roasted Fingerling Potatoes with Tarragon Shallot Butter

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Potatoes are one of my favorite sides, no matter how they are cooked. And, this recipe is one I’ve never tried before, but will be sure to make again. Paired with a sirloin steak that marinaded in a sauce also containing fresh tarragon, they made great dinner companions.

The original recipe called for mixed-color fingerling potatoes, but the grocery store was plum out of any type of fingerlings. However, there were some tri-colored baby spuds available. And I mean “baby” to the point of almost preemies! Thus I knew the cooking time was going to be drastically reduced.

As your potatoes are finishing roasting, make the luscious tarragon-shallot sauce. The actual sauce is made up of only five ingredients: unsalted butter, finely chopped shallot, crushed black peppercorns, lemon zest and juice, and finely chopped tarragon. But boy, it delivers flavor in spades!

Roasted Fingerling Potatoes with Tarragon Shallot Butter

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Roasted Fingerling Potatoes:

  • 1½ lbs. fingerling potatoes, mixture of yellow, red, and blue, if possible
  • 1 Tbsp. extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Tarragon Shallot Butter:

  • 3 Tbsp. unsalted butter
  • 1 large shallot, finely diced
  • ½ tsp. whole black peppercorns, coarsely crushed
  • 2 tsp. fresh lemon zest
  • 3 large sprigs fresh tarragon, plus more for garnishing leaves removed and finely chopped
  • Juice of ½ lemon
  • Fosher salt

Directions 

  1. Roast Fingerling Potatoes: Preheat oven to 450°F (232°C) with a rack in the center position. Rinse and dry the potatoes thoroughly. Slice the fingerling potatoes in half lengthwise. Toss on a large baking sheet with the olive oil and a generous sprinkling of salt and pepper.
  2. Place the potatoes cut-side down on the sheet pan and spread them out evenly on the baking sheet. Roast for 15 minutes. Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are caramelized, crispy, and fork-tender. Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon shallot butter.
  3. Prepare Tarragon Shallot Butter: In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling slightly, add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent.
  4. Add the crushed peppercorns, lemon zest, chopped tarragon leaves, and lemon juice. Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season sauce to taste with salt and pepper.
  5. Place the roasted potatoes in a shallow heat-proof bowl. Pour the warm tarragon shallot butter (scrape the skillet with a spatula to remove any bits) over the potatoes, and toss them gently with a spoon until they are evenly coated. Season to taste with salt and pepper. Garnish with additional tarragon and serve immediately.

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Adapted from a recipe found on abeautifulplate.com