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
Nov 1, 2010

Smoky Chicken Breasts

I love me some smoked chicken, but in all honesty; it’s not always as easy to fix as it seems. They can easily get over-cooked, over-smoked, dry and flavorless. Sure, you can buy smoked chicken breasts in the supermarket but come on, that takes the fun out of cooking! Plus, they don’t taste as good as they do home-smoked. Nothing ever does. The secret to a great tasting smoked chicken…