Tag Archives: potatoes

Crispy Parmesan Roasted Potatoes

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Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…

According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.

Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.

Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.

Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.

Crispy Parmesan Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ cup (1 stick) butter, unsalted
  • 1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
  • ½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
  • 1 ½ Tbsp. Italian herb seasoning
  • ½ tsp. garlic powder
  • Salt and freshly ground black pepper
  • Olive oil, for brushing the potatoes
  • Chopped fresh parsley or chives, optional for serving

Directions

  1. Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
  2. Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
  3. In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
  4. Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
  5. Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
  6. Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.

http://www.lynnandruss.com

Paprika-Parmesan Smashed Potatoes

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Paprika-Parmesan Smashed Potatoes with Garlic Aioli: the ultimate roasted potato side dish. Incredibly crispy, superbly spiced, and served with a downright addictive dipping sauce; although we opted to forego the aioli this time around.

The combination of bold spices and a garlicky dipping sauce really brings the humble potato to life. While this method involves boiling, smashing, and then roasting, you won’t believe how crispy the potatoes get for being roasted rather than deep-fried. Smashed potatoes are the perfect alternative when you’re craving crispy potatoes, but want something a bit more wholesome than French fries.

They paired beautifully with our Crispy Chicken Under a Brick, and a side of silky Braised Asparagus.

Paprika-Parmesan Smashed Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves
  • 1.5 lbs baby yellow potatoes
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 Tbsp. extra-virgin olive oil (sub avocado oil)
  • 1/4 cup mayonnaise (or avocado oil mayo)
  • 2 Tbsp. plain full-fat Greek yogurt
  • 1 Tbsp. finely chopped fresh chives, plus more for garnish
  • 2 tsp. fresh lemon juice
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Preheat oven to 450ºF. Place garlic cloves in a piece of a foil and drizzle with 1 teaspoon olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
  2. Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
  3. In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining 1/2 teaspoon salt; mix well. Drizzle 2 tablespoons olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
  4. Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick. Brush remaining 2 tablespoons oil over tops of potatoes and sprinkle with spice mixture. Roast potatoes for 20 minutes.
  5. Remove garlic from foil and roughly chop. Use the flat side of your knife blade (preferably a chef’s knife) to mash the garlic until it forms a paste. Add garlic to a bowl, along with mayonnaise, yogurt, 1 tablespoon. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
  6. Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.

http://www.lynnandruss.com

Adapted from a recipe found on dishingouthealth.com

Crispy Parmesan Potatoes

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Tasty spuds are always a welcome side dish at our table. Here, melted parmesan cheese takes these roasted potatoes to a whole new level. They’re foolproof and taste delicious with just about everything.

If there was such a thing as a Potato Olympics, these babies would be sure to medal. Just make them, you’ll be glad you did…

Crispy Parmesan Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. fingerling potatoes, about 30 potatoes
  • 3 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. freshly ground black pepper
  • 2 oz. Parmesan cheese, about 1 cup
  • 6 sprigs fresh parsley, stemmed and chopped

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  2. Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.
  3. Roast until the bottoms are starting to turn golden-brown, about 30 minutes.
  4. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
  5. Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley before serving.

http://www.lynnandruss.com

Recipe from TheKtchn.com

Spatchcock Chicken with Potatoes and Lemon

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A FOODGASM. That’s what The Hubs dubbed this dinner as we sucked the bones clean. “And in the blog, you can say that I said so.” So I took him up on his offer.

If roast chicken and potatoes are in your wheel house, then you must put this on your short list. The succulent poultry, mouth-watering potatoes, and variety of alliums, paired with herbs and seasonings all melded together into one harmonious orgy on the palette.

According to Spanish chef/author Mikel López Iturriaga, getting all the parts of a roasted chicken done just right is one of the greatest challenges of roasting poultry: when the thigh is cooked to temperature the breast is usually already dry, and if you remove the chicken from the oven earlier in order to keep the breast juicy, the thigh is still raw.

As Mikel claims, there are many tricks to overcome this dilemma, but the most effective has the name of a Lepidoptera, it’s called “butterflied chicken,” also known as spatchcock chicken. It’s about cutting the bird in such a way to leave it flattened. Not only does it have the advantage of bringing together cooking times for all of the parts, but it makes the cooking process much faster. In a half-hour, you can have it ready.

Now, as is our MO, we made a few changes. We added shallots in addition to the onions, increased the potato quotient, and didn’t remove garlic or potato skins. Count yourself lucky if you have leftovers. The most difficult part was waiting the extra 10 minutes for the bird to rest before carving and serving…

Spatchcock Chicken with Potatoes and Lemon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, (3 1/2 to 4 lbs.), spatchcocked
  • 7 oz. dry white wine, or dry vermouth
  • 2 medium onions, or combination of onions and shallots
  • 4 medium Yukon Gold potatoes
  • 2 lemons, one cut in half horizontally and the other juiced
  • 1 head garlic, outer skin removed to reveal the cloves and cut in half horizontally
  • 3 sprigs fresh rosemary, each broken into 2 pieces
  • 3 sprigs fresh thyme, each broken into 2 pieces
  • 2 bay leaves, broken into halves
  • 1 Tbsp. pimentón dulce, (sweet smoked paprika)
  • 1 Tbsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • Salt, to taste
  • Extra virgin olive oil
After cutting the chicken into pieces, make sure to pour the juices back over the vegetables.
Couldn’t wait to enjoy the leftovers!

Directions

  1. Heat the oven to 475 degrees.
  2. Cut the potatoes in half, and then cut each half into three wedges. Do the same with the onions. If using shallots, cut them in half from top to bottom. Place the vegetables in a baking or roasting pan with sides high enough to allow the chicken to be placed on a rack over top of the vegetables. Add the lemon and garlic halves, drizzle everything with olive oil, mix well, and place in the preheated oven for 15 minutes.
  3. In a bowl, mix together 6 tablespoons of olive oil, the rosemary, thyme, bay leaves, pimentón, oregano, pepper, and a generous amount of salt. Cover the chicken well with a portion of this mixture reserving the remainder to pour over the vegetables.
  4. After the vegetables have been roasted for 15 minutes, remove them from the oven and pour the remaining marinade, lemon juice, and wine or vermouth over them. Place a rack over the top of the roasting pan and place the chicken on it, skin side up. Return the roasting pan to the oven.
  5. After 15 minutes, lower the oven temperature to 400 degrees and continue roasting for an additional 15 to 20 minutes, or until the chicken skin is golden and juices run clear. After removing the roasting pan from the oven, allow everything to rest for 10 minutes before serving.

http://www.lynnandruss.com

Recipe from Mikel López Iturriaga for El Pais

Lemon-Rosemary Melting Potatoes

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“These full-flavored potatoes are a great new approach to your typical potato side dish. The potatoes roast, then “melt” with the flavors of lemon, rosemary and garlic. They’re good enough for a special occasion, but easy enough for a weeknight.”
—EatingWell

We paired our potatoes with a sous vide, pan-seared steak and spinach sautéed with garlic and olive oil.

The original recipe indicates the potatoes will serve six. They were so good, we barely got three portions from them, so I would plan on a maximum of four servings.

A word to the wise, DO NOT use glass or stone bakeware. When it’s time to add the broth and lemon, even though the liquids are room temperature, there’s a high likelihood the very hot dish will crack, trust us on this one. Either a metal pan or enameled cast-iron one are good choices. Ideally, the pan should have a wide enough bottom to accommodate the potato slices arranged in a single layer.

Lemon-Rosemary Melting Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. Yukon Gold potatoes, peeled and sliced 1 inch thick 
  • 2 Tbsp. butter, melted
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. chopped fresh rosemary, plus more for garnish
  • ¾ tsp. salt
  • ½ tsp. ground pepper
  • ¾ cup vegetable or chicken broth
  • ¼ cup lemon juice 
  • 2 Tbsp. sliced garlic

Directions

  1. Position rack in upper third of the oven; preheat to 500 degrees F.
  2. Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.
  3. Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more.
  4. Garnish with additional rosemary.

http://www.lynnandruss.com

Recipe from EatingWell Magazine

Lebanese Baked Kafta with Potatoes and Tomatoes

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“It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort food. The ingredients are shingled into a baking dish and baked until the flavors meld and the textures become deliciously succulent and tender.”

This Milk Street rendition, based on a recipe from “The Palestinian Table” by Reem Kassis, starts with a simple no-cook tomato sauce in the bottom of the baking dish, where juices collect during baking and form a delicious sauce. To ensure the potatoes cook evenly and thoroughly, precook them by roasting them for about 10-15 minutes, enough time to begin making the kafta. If you are squeamish about lamb, use 80 percent lean ground beef instead. You can serve it with rice pilaf, but we did not.

I doubled the garlic, putting half of it in the meat mixture, the other half in the tomato sauce. To press the meat balls into 1/4″ thick discs, I used a flat-bottomed glass that was dipped into cool water between each smashing. Then I put the entire tray into the freezer for 10-15 minutes to firm up while the potatoes cooled. This made it easier for assembly.

Speaking of assembly, it helps to start with uniform sizes for the potatoes, tomatoes and peppers. In the end, there was not enough ingredients to make 3 full rows from front to back in the baking dish, but any left over slices of veggies were just positioned in the back. Unable to buy a small can of crushed tomatoes, we chose whole peeled tomatoes and crushed them with an immersion blender.

Lebanese Baked Kafta with Potatoes and Tomatoes

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 1 lb. Yukon Gold potatoes, not peeled, sliced into ¼-inch rounds
  • 2 Tbsp. plus ¼ cup extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 1 lb. ground lamb or 80 percent lean ground beef
  • 1 medium yellow onion, halved and grated on the large holes of a box grater
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 14 ½ oz. can crushed tomatoes
  • 4 medium garlic cloves, minced, divided
  • 1 lb. plum tomatoes, cored and sliced into ¼-inch rounds
  • 2 small green bell peppers or Anaheim chili, stemmed, seeded and sliced into thin rings

Directions

  1. Heat the oven to 450°F with a rack in the middle position.
  2. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes (ours took 16 min). Remove from the oven and set aside to cool slightly. Leave the oven on.
  3. While the potatoes cook, line a second baking sheet with kitchen parchment. In a medium bowl, combine the lamb, onion, half the minced garlic, parsley, allspice, cinnamon, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands, mix gently until just combined; do not over-mix.
  4. Divide the mixture into about 20 golf ball-size portions (1½ to 1¾ inches in diameter) and place on the prepared baking sheet. Flatten each ball into a patty about 2½ inches wide and ¼ inch thick (it’s fine the patties are not perfectly round); set aside until ready to assemble.
  5. In a 9-by-13-inch baking dish, combine the crushed tomatoes, garlic, the ¼ cup oil, ½ teaspoon salt and ¼ teaspoon pepper. Stir well, then distribute in an even layer.
  6. Shingle the potatoes, tomato slices, green pepper rings and meat patties in 3 or 4 rows down the length of the baking dish, alternating the ingredients. Drizzle with the remaining 1 tablespoon oil and sprinkle with pepper.
  7. Bake, uncovered, until the kafta and potatoes are browned and the juices are bubbling, 25 to 35 minutes. Cool for about 10 minutes before serving.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies

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Salivating for some fabulous potatoes with a lot of flavor? Look no further than these Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies that we first spotted in a recent issue of Milk Street magazine. Paired with another of their recipes of Madeiran Pork with Wine and Garlic, and some Fresh Peas with Lemon & Chives, it was a dinner to remember!

The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side.

Milk Street adapted her recipe, opting to use a mixture of wine and chicken broth for simmering (wine alone tends to toughen the exteriors of the potatoes) and substituting jarred crushed peppers—the type often smeared onto Italian hoagies—for the spicy Portuguese red pepper paste called massa de malagueta. If you cannot find crushed peppers, simply use ½ teaspoon red pepper flakes instead.

In Portugal it’s known as “batatas cozidas em vinho e alhos” and varies by region and family, but the heart of the recipe is consistent: potatoes, onions, garlic and olive oil. First the onions and garlic are cooked until jammy-sweet, then the potatoes are added and simmered in white wine to add wonderful acidity to balance the starchiness.

“The thing that people don’t understand about Portuguese cooking is that it’s flexible. The way they say it, it’s ‘com gusto.’ It’s how you like it.”

Patuleia Ortins

We knew it was going to be a winner so we increased the recipe by 50% right off the bat. And although the directions indicate it takes about 30 minutes for the potatoes to meet no resistance when pierced with a knife, ours took an additional 20 minutes—therefore be prepared to add extra time if needed.

Tip: Don’t stir the potatoes too vigorously or they’ll break apart and make the sauce gluey. Aim to keep the large pieces of potato as whole as possible. Also, don’t reduce the sauce too far; as the potatoes sit off heat, they’ll continue to absorb the sauce.

Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. Yukon Gold or red potatoes, peeled and cut into 1- to 1½-inch chunks
  • 2 medium garlic cloves, minced
  • 1 bay leaf
  • 1½ tsp. jarred crushed peppers or ½ tsp. red pepper flakes
  • 1¼ tsp. smoked paprika
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • ¾ cup dry white wine
  • ¾ cup chicken broth, preferably homemade
  • ¼ cup lightly packed fresh flat-leaf parsley, chopped

Directions

  1. In a medium bowl, toss the potatoes with the garlic, bay, crushed peppers, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
  2. In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes.
  3. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.
  4. Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes.
  5. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.

http://www.lynnandruss.com

Adapted from recipe by Courtney Hill for Milk Street

Roasted Mediterranean Potatoes

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We were Going to the Greek for dinner one Sunday evening when son David, and his lovely Greek girlfriend Vyktorya (Vikki) were paying a visit. It’s always a little tricky with Vikki (rhyme intended) who was a staunch vegan for quite some, but now does eat meat on occasion. Lucky for us lamb is one she enjoys. (Something to do with the Greek ancestry perhaps?)

Once we settled on the entrée, we had to come up with sides that would complement the Greek flavors of the lamb marinade. Potatoes were kind of a no-brainer, and Russ quickly settled on these Best Roasted Greek Potatoes that he found themediterraneandish.com website.

To achieve just the right texture, first the potatoes are baked covered for 40 minutes or so in plenty of liquid—olive oil, lemon juice, and broth. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.

A little secret ingredient here is a sprinkle of Parmesan cheese
added midway through baking.

Roasted Mediterranean Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 tsp. seasoned salt
  • 1 tsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. rosemary
  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 Tbsp. extra virgin olive oil
  • 1 lemon, juice of
  • 1 ¼ cup vegetable or chicken broth
  • ½ cup grated parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice  mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. To add more color, place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving.
Rounding out the Greek-themed dinner were grilled loin lamb chops with a garlic-oregano paste, and sautéed green beans and grape tomatoes with crumbled feta.

http://www.lynnandruss.com

Recipe found on http://www.themediterraneandish.com