The Food Lab: How to Roast the Best Potatoes of Your Life
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This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
These are my FAVORITE breakfast potatoes!
Been making these potatoes for years, and they are always amazing!
INGREDIENTS
2 large Yukon Gold potatoes (or any yellow skin waxy potato)
2 tbsp salted butter
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1/4 cup chopped parsley
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Kafta and Potato Oven Bake Lebanese How to Make Kofta Recipe
This is a really easy and DELICIOUS kafta (kofta) bil sanieh recipe, where I'll show you step-by-step how to make this traditional authentic Lebanese meal. This is one dish that we are always craving and is a family and guest favorite too!
It is a perfect low-carb dish, for Paleo and Keto diets if you remove the potatoes and use eggplant. You can also swap out to sweet potatoes. When you know how to make the kafta base, you'll be using it for hamburgers patties, rissoles, kebabs, the list is endless.
This is the easiest, tastiest and quickest recipe for an authentic kafta dish and is always a home made favorite dish in my kitchen. This a recipe made throughout the Mediterranean, Middle East and North Africa, this is the way I've been taught to make it, but I also add in carrots. It goes good with vermicelli rice, hummus, fried or roasted eggplant, Lebanese garlic sauce, bread and much much more.
This is an excellent recipe for bulk freezer meals, where you can either construct and freezer fresh or cook it and warming it up.
Watch the following videos uploaded by Jenny's Travelling Spoon:
Vermicelli rice -
Kafta meat recipe using a food processor -
Lebanese Garlic sauce - coming soon, SUBSCRIBE so you don't miss out!
Ingredients:
500g - 1 lb ground/mince beef or lamb
4-5 heads sliced potatoes (use eggplant for a Paleo/Keto friendly dish)
1/2 bunch parsley
2 medium/large onion
1 large carrot (optional)
1 tsp ground cumin or all spice (or seven spice)
1 tsp ground cinnamon
1 tsp white or black pepper
1 tsp chilli flakes or powder (optional)
1 tsp salt (or to taste)
3 large roma tomatoes or
2 tbsp tomato paste ( 250g/8 oz passata tomato sauce)
250-300 ml 1/2 cup water
1 cube chicken or beef broth (optional, I don't add any in the video and don't normally add)
Uploaded By Jenny's Travelling Spoon
♥ I'd like to hear how you go with this recipe in the comments section below!! ♥
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طريقة عمل الكفتة والبطاطا بالفرن
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Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
.
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Slow Cooker Beef Roast with Sweet Potatoes and Cider Gravy - An Easy Weeknight Dinner!
This sumptuous slow cooker beef pot roast recipe has the addition of sweet potatoes that are whipped with maple syrup and a delicious apple cider gravy! This easy recipe makes delicious leftovers too and is great for meal prep.
See the full recipe here:
Scroll down to see the ingredients, and if you liked this video, be a friend and give it a THUMBS UP, hit the SUBSCRIBE button and turn on the bell for notifications! THANK YOU for your support!
Ingredients needed:
2 teaspoons olive oil
2 teaspoons butter, plus 2 tablespoons
1 (3-3 1/2) pound boneless beef chuck shoulder roast or bottom round roast
Kosher salt and coarse ground pepper
1 cup diced leeks
1 cup beef stock or broth
1 ¼ cup apple cider, divided
3 large sweet potatoes, about 3 pounds, peeled and cut into four quarters each
2 teaspoons minced garlic
6 sprigs fresh thyme
⅓ cup maple syrup
2 tablespoons cornstarch
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