Feb 10, 2011

Perfect Roasted Potatoes

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And the last one in the series: “Old Guest Postings Resuscitated“, here’s the guest posting I did a few years back for these delicious roasted potatoes.

This is a really solid recipe, tried and true, shouldn’t get lost in internet lalaland so I’m posting it to my blog as well. My family has made these roasted potatoes like this for years, today I just switch up the herbs or add some extra garlic but the basis is always the same.

Again, these shots were taken years ago. Photography? Not so good. Recipe? Fabulous! We’ll all live happily ever after in a perfect world of food-blogging!

Ingredients:

2 pounds potatoes
4 tbsp olive oil
1/4 cup chicken or vegetable broth
1 tablespoon minced garlic
1/2 tsp onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tsp coarse mustard
1/4 tsp salt
fresh parsley
paprika powder

Optional: 1/2 bell pepper
Optional: 1/2 onion



Directions:

Preheat your oven to 400F° (200C°).

Peel your potatoes. Go for potatoes that hold their shape! Cut them in large chunks—making them smaller will definitely cut their cooking time, but a big bowl of uneven potato chunks looks better on the table. Give them a quick wash.
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Grab yourself a bowl and a fork. Combine the following: 4 tbsp olive oil, 1/2 tsp thyme, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp salt, a really good pinch of black pepper, a grated or finely chopped large garlic clove, 1/2 tsp onion powder and a heaping tsp coarse (or regular) mustard. The mustard adds a really lovely tang.
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Pour in the broth and give it a twirl. No, that’s me twirling, not trying to hypnotize you. No need to parboil the potatoes, the oven will do the work for you.
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You’re getting sleepy. Real sleepy. When I count to one…

You’ll grab yourself a roasting tray or baking dish with a thick bottom. You don’t want to layer the potatoes, but they do have to fit snugly together.

Put the potatoes in there, pour the dressing on top and get your hands in there. Toss everything around until all the potatoes are coated. The rest of the dressing will lurk at the bottom, preventing your potatoes from drying out, providing them with extra flavor, and giving them a little extra tenderness during the cooking process.
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Why were my potatoes so yellow in these shots? I can’t even remember, it’s too long ago.

Al is fair in love and ooking, and in my opinion, ‘artificially’ boosting the color a bit is definitely fair game!

It’s simple. Sprinkle a little paprika powder through a small sieve; this will quickly deepen the roasting color, which boosts the ‘ohhhhh‘ and ‘ahhhhh‘ level at the dinner table. I sprinkled a generous amount of coarse sea salt on top as well because I just like the crunch it gives.

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Pop them in a preheated oven and bake at 400F ° (200C°) for 25 minutes.

Now, this is completely optional, but it adds so much flavor.

I chopped up half a red bell pepper and half a large onion. After 25 minutes, take out the potatoes, flip them and sprinkle the bell peppers and onions in there. It will flavor the potatoes and especially the liquid. The liquid will have vaporized by the end of the cooking time, but the flavor stays.
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Put them back in the oven for another 20 to 25 minutes, until golden brown and fork tender. All that’s left to do now is sprinkle a generous amount of fresh parsley on top and they’re done.
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I must admit that it is kinda fun to see through these old postings how much I’ve grown as a food photographer! If you’re a food blogger, can you see a big difference in your own food photography between now and when you started as well?

Perfect Roasted Potatoes
Ingredients
    2 pounds potatoes
    4 tbsp olive oil
    1/4 cup chicken or vegetable broth
    1 tablespoon minced garlic
    1/2 tsp onion powder
    1/2 teaspoon dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1 tsp coarse mustard
    1/4 tsp salt
    fresh parsley
    paprika powder

    Optional: minced 1/2 bell pepper
    Optional: minced 1/2 onion
Directions
    Preheat your oven to 400F° (200C°). Peel the potatoes, cut them in large chunks and wash them. in bowl you combine the olive oil, chicken broth, herbs, 1/4 tsp salt and mustard.

    Place the potatoes in a roasting tray or oven dish with a thick bottom. Add the dressing and make sure all potatoes get coated. Sieve a little paprika powder on top of the potatoes and add some coarse sea salt.

    Pop them in a preheated oven and bake at 400F ° (200C°) for 25 minutes. After 25 minutes, take out the potatoes, flip them over and just sprinkle the bell peppers and onions in with the potatoes. It will not only flavor the potatoes but also the liquid in there, distributing the flavors more evenly. The liquid will have vaporized by the end of the cooking time, but the flavor stays.

    Put them back in the oven for another 20 to 25 minutes, until golden brown and fork tender. Garnish with finely minced parsley.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    26 Comments »

    1. 1

      Can’t be lovely crispy roast potatoes! Served with a yummy roast and Yorkshire puddings.

      Matt on Feb 10, 2011 @ 10:28 am Reply
    2. 2

      @Matt:

      Now you’re talking :)

      Kay on Feb 10, 2011 @ 10:29 am Reply
    3. 3

      That is meant to say beat not be

      Matt on Feb 10, 2011 @ 10:29 am Reply
    4. 4

      If  someone can’t see progress in their own work, they’re doing something wrong.

      Karohemd on Feb 10, 2011 @ 12:48 pm Reply
    5. 5

      Oh my, these do look perfect!

      Katrina on Feb 10, 2011 @ 1:27 pm Reply
    6. 6

      your recipes are generally good when compared to other food mongers plying the www,  but when it comes to potatoes nobody comes close to you!  This recipe is the perfect example of why you should be called QoP…Queen of the Potato
       
      clive

      clive on Feb 10, 2011 @ 2:05 pm Reply
    7. 7

      Can you tell how many cc are in a cup..??
      Thanks

      Marco on Feb 10, 2011 @ 2:21 pm Reply
    8. 8

      These potatoes are just gorgeous, Kay! I have to agree that with time, every food blogger’s, including my own, photography improves and has improved. Yours is just stunning. Beautiful shots! Do you use a tripod for your photography? I always find it tricky to put my hand in a shot and get it perfect at the same time, hah!

      Georgia @ The Comfort of Cooking on Feb 10, 2011 @ 7:02 pm Reply
    9. 9

      You are truly the Queen of Potatoes! ;-)  But you live in a land that has the very best – and I am 1/2 Irish! ;-)   I remember these from your guest posting at another place (if I remember correctly…whatever happened to that gig. :))  I must add this to my recipe book as I had forgotten about it — and it was/is a favorite!!

      elizabethk on Feb 10, 2011 @ 10:56 pm Reply
    10. 10

      @Marco:
      cc in a cup?  236.5882
      http://joshmadison.com/convert-for-windows/
      It’s free. Very nice for all those pesky  °F to °C conversions, too.

      Remo on Feb 11, 2011 @ 4:38 pm Reply
    11. 11

      I’m pretty sure I must have saw these when you originally posted them, because I’ve made them many, many times! So yummy!
      And I love the color in your photos. It is my life mission to figure out how you achieve such rich, deep colors.

      Karly on Feb 12, 2011 @ 3:27 am Reply
    12. 12

      Kay, could you post the recipe for the braised chicken you once posted on Pioneer Woman here too? If it’s not too much trouble.

      Lori on Feb 12, 2011 @ 3:40 pm Reply
    13. 13

      @Lori:

      If I could, I would. But I don’t have that posting anymore. I only had a few of them on my harddrive and I posted those here. Of course I do have the ingredients list and basic directions that I jotted down when I developed the recipe.

      Might just reshoot the entire recipe for KK. It was really good  and tasty :)

      Kay on Feb 12, 2011 @ 3:45 pm Reply
    14. 14

      As I remember, one of the things that inspired me to stop bookmarking recipes and start saving them off to Word files was the problem of bloggers posting something good and then, for whatever reason, taking the post down and making it unavailable.  It almost seems like a broken contract to me, although I realize that is silly.

      The end result of my changing my habits was good, though.  When I decided to put together a cookbook for my family, I had a head start with consistently (a little OCD…) formatted recipe files, complete with links and attribution.  I put a couple of your recipes in my book, Kay, but don’t worry, the project was definitely non-commercial (you have NO IDEA how much it cost me!) and distribution was limited to my nearest and dearest.

      BTW, I think your yellow potatoes are Yukon Golds.

      Deb in Indiana on Feb 13, 2011 @ 6:36 pm Reply
    15. 15

      @Deb:

      That’s why I posted them here as well. They were really good recipes and I put too much work into them to just let them go to waste.

      I’ve seen those sites where you can actually make your own cook books. Did you use one of those? If so, please, let me know what site you used and if you liked it!

      I’ve been thinking about having a few cook books printed of some of my recipes. Nothing commercial and nothing I want to sell, but just as a fun giveaway for Kayotic Kitchen and family and friends.

      Ever since I switched to an iMac I started storing recipes in YummySoup!.

      Kay on Feb 13, 2011 @ 6:42 pm Reply
    16. 16

      Kay, I am glad that you decided to repost your recipes here — it would be a shame to have your good work lost. 
      When I was inspired to make a family cookbook (my son was getting married, and it seemed like a nice little present for him and his new wife) I looked at a number of those cookbook sites, but ended up deciding to go with good old Microsoft Word.  (Word is what I had, but any similar word processing package would give the same result.) 
      The main reason I chose a word processing software instead of a specific cookbook software is that it gives me the maximum flexibility with the results of my hard work.  Some of the “make your own cookbook” sites were designed so you upload everything to the site and put together the cookbook.  That might be fine for some people, but I wanted to have a FILE when I was done, a file that I could keep and update and share however I liked.  The idea that the site might go away and I would not be able to access my recipes/book any more was a deal-breaker for me.
      Some of the sites seemed pretty expensive, too, to make just the dozen or so books that I would want.  If I were printing 100 books, maybe they would have been more cost-effective.
      There were also some software packages available for purchase or download, and when I evaluated them, I did not really see that I was gaining any functionality over and above the word processing software I already owned and understood very well.  I consider myself a Word ninja, though, and if I were less experienced with the software, I might have chosen a package that provided a little more hand-holding.  Also, if you already have your recipes stored in your YummySoup package, it might have just what you (or one of your readers) need, and you can take advantage of the work you did to store them there.
      The functionality that I needed was to create chapter sections, understand how to mark index entries and create an index, and the ability to make chaper tables of contents (based on using the “header format”).  In addition, I did a listing of special “traditional family recipes,” again using the TOC function.
      I made the number of chapters match up with a commercially available (Avery)  set of tabs for a three-ring binder, and used the Avery software to print out the tab table that was at the front of the book.  An important thing to do if you are using tabs is to make sure you do the page break so that chapters always start on an odd numbered page — Word has an “insert section break and start the next section on odd numbered page” function.
      In capturing the first few recipes, I established a format that I liked, using tables and some nice light-colored fill for the titles (save on ink with light colors…).  I settled on a consistent font and style and tweaked the template to support quick and easy formatting.  I find tables to be a great way to do layouts for those of us who are less artsy.
      I collected all our favorite family recipes, and asked my new daughter-in-law’s family to contribute as well.  I actually measured out the things I cook by feel, so that I could write them down as “real” recipes (You food-bloggers must do this all the time…).  I scanned in some of the old, old index cards that my mom had her recipes on, and some of my grandma’s notes when she taught me to make apple pie.
      The most fun part of the cookbook was that I used it to capture a bunch of old family pictures that I scanned and rejuvenated in Photoshop.  Baby pictures of my kids, my parent’s and my in-laws’ wedding pictures, graduation pictures, family holidays and vacations, old sepia photos of the great-grands and their farms, etc. were used wherever there was some white space available, and on all the beginning of chapter pages.  Scanning and repairing the pictures took a really long time, but I learned a lot about how to restore old damaged snapshots. 
      Another really fun thing to do was to put in notes about recipes or about the person who gave me the recipe, on clip art Post-its.
      I invested in a good-ish laser printer to print out the cookbook, on better-than-average paper, and had the pages drilled at the local copy-shop.
      I bought ordinary three-ring binders to put the cookbook together, and  used Photoshop to create a slip-in cover, using a collage of family pictures. 
      To each chapter, I added a few blank pages, so the kids could copy in their own recipes.  I also slipped in some fancy page flags and a three-ring hole punch, and some plastic sleeves for recipes they might have that were on flimsy paper or on index cards.
      It would also be easy to have the copyshop spiral-bind the pages or even bind them like a book.  I really like ring-binders for cookbooks, though, becasue I like to add pages and I like that they lie flat.
      I really encourage your readers to consider taking on the family cookbook project for themselves.  I enjoyed the process of creating the book, and everyone loves it.  The cost was increased by my decision to scan in photos and print in color (good scanner, decent laser printer, ink cartridges), but that was part of my goal.  Not just food, but food and family. 
      If I had it to do over, I would have added even more pictures, and of course, there are a few recipes that I forgot to put in.  So I have already made one addendum, and expect that I will add a couple more over the years.
      Thanks so much for the tips you have given on using Photoshop and on improving pictures — your clear and readable directions have been invaluable to me, and I have learned a little about how to organize my “art” from your beautifully laid-out blog. 
      I’m sure that you could do a beautiful cookbook, well worth buying– maybe you will be able to publish one sometime down the road?  Put me down for a pre-purchase, ‘cuz I love your recipes and your photography.

      Deb in Indiana on Feb 13, 2011 @ 10:23 pm Reply
    17. 17

      Sorry — got a bit carried away — can you tell I had fun with my cookbook?

      Just put these potatoes in the oven for supper.  I know they will be good; I’m pretty sure I made them before and liked them.  Are potatoes a Dutch thing?  because I really agree with the previous poster — you are great with potato dishes.

      Deb in Indiana on Feb 13, 2011 @ 10:50 pm Reply
    18. 18

      @Deb:

      Why didn’t I think of this? I was frantically looking around for special software and never even thought of the fact that I could also do it myself. Could even make all the pages, leave room for people to make their own notes like you did and could even have it printed and binded.

      Potatoes are a really really Dutch thing! I doubt there’s a nation that eats as much potatoes as we do here in the Netherlands.

      Kay on Feb 14, 2011 @ 9:33 am Reply
    19. 19

      One warning about the cookbook project: once you get the content in, it is far too easy to spend hours and hours tweaking.  That last 5% of the project that takes 50% of the time?  Big trap here.
      At least for me, since the project was playtime for me.  Maybe the discipline acquired from putting out this amazing blog several times a week will keep you from falling into the same trap.

      Deb in Indiana on Feb 15, 2011 @ 2:37 am Reply
    20. 20

      I was looking for that good roasted potatoes recipe I had seen before….I think I found it!
      These Dutchies will be trying it soon.

      Kath on Feb 15, 2011 @ 4:36 am Reply
    21. 21

      @ Deb:

      It’ll be fun to compile, though. Know for sure I’ll lose myself in it :)

      Not for sale, btw. My blog already is my cook book. A huge, free, photography cook book. I wouldn’t have time to create all new recipes for a book and I wouldn’t want to compile the recipes I posted here and make people pay for things they can simply find online… for free.

      Kay on Feb 17, 2011 @ 8:51 pm Reply
    22. 22

      Don’t know if it helps anyone, but another blogger made the braised chicken and wrote down the (slightly modified) way how they did it: http://annies-eats.net/2009/07/20/braised-chicken/

      It does indeed sound really good.

      Rozmin on Mar 5, 2011 @ 3:56 am Reply
    23. 23

      These do look perfect, I always tried to roast my own potatoes but they end up soggy…I’m going to give this a try! I just stumbled upon your site by accident….and wow, your photography skills are excellent, I couldn’t believe someone took pictures of the entire process, it really does help visual learners such as me! Thanks!

      Emily on Apr 1, 2011 @ 6:05 pm Reply
    24. 24

      I just made these and they were quite a hit around here, just wanted to let you know :)

      Ilse on Apr 7, 2011 @ 5:07 pm Reply
    25. 25

      They look really great! Just one question before cooking: is there a danger for them to be oversalted because of the generous amount of coarse sea salt on top you give here? 

      Nathalie on Nov 15, 2011 @ 6:20 pm Reply
      1. That deppend on how much salt you’re putting on top. You”d be the one cooking them :)

        Kay on Nov 15, 2011 @ 6:25 pm Reply

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