Padma Lakshmis Roasted Potatoes Food
PADMA LAKSHMI'S ROASTED POTATOES
Savory with just the right amount of sweet and salt taste. Especially nice if you do not like garlic. From Glamour magazine December 2009 issue.
Provided by kspickenpaugh
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a deep saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 25 to 30 minutes. Drain the potatoes, and as soon as you can handle them, cut them into quarters. Lay the potatoes in a single layer in a shallow baking pan.
- Preheat the oven to 425°F.
- Whisk together oil, rosemary, sugar, vinegar and pepper (if using). Drizzle over the potatoes so they are well-covered; sprinkle with salt. You can gently stir the potatoes a bit to distribute the sauce, but be careful not to break them. Bake for 20 to 22 minutes.
Nutrition Facts : Calories 213.2, Fat 10.4, SaturatedFat 1.4, Sodium 301.2, Carbohydrate 27.3, Fiber 3, Sugar 1.8, Protein 3.2
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PADMA LAKSHMI'S ROASTED SWEET POTATOES RECIPE
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Cuisine North AmericanCategory Potato, Side DishesAuthor Padma LakshmiTotal Time 50 mins
- Combine prepared sweet potato wedges with a generous drizzling (2-3 tablespoons) of olive oil and season to taste with salt. Bake in a roasting pan for 35-40 minutes, or until fork tender and the edges are charred slightly and crisp.
- In a 2-quart saucepan, heat butter over medium heat. Add the diced onions, red pepper flakes, and herbs de Provence and sauté for 5-7 minutes, until the onions soften and appear translucent. Now add the balsamic vinegar to deglaze the pan and stir, gently scraping up any bits off the bottom. Cook until liquid is reduced by at least half and add 1 cup of water. Bring to a boil, reduce heat to simmer, and cook down for 35-40 minutes, until mixture has thickened and resembles a loose jam. Set aside.
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