Roasted Shiitake And Yukon Gold Potatoes Food

CRISPY OVEN ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 425F. Line a baking sheet with aluminum foil.
• Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
• Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie

ROASTED YUKON POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees F.
• Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

HERB ROASTED YUKON GOLD POTATOES

Steps:

• 1. This is the book where the original recipe came from, that I affectionately refer to as my Anniversary Cookbook, because this is the book I used from our very first Anniversary dinner.
• 2. This is the menu I created for our special dinner. Preheat oven to 425 degrees F.
• 3. Wash scrub & chunk potatoes & set aside till needed. Spray a 13X9X2 inch baking pan with non stick cooking spray and add potatoes.
• 4. Add the oil, garlic, Italian seasoning& Dijon mustard to a small bowl, & whisk together to combine.
• 5. Pour mustard mixture over potatoes and toss to combine. Sprinkle with chopped chive if desired. Bake in preheated 425 degree F. oven for 35 to 40 minutes till fork tender. Stirring occasionally and serve while still hot.

GARLIC YUKON GOLD MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
• While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
• While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

CRISPY BABY YUKON GOLD POTATOES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.

ROASTED CHICKEN OVER ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
• Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.

YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC

Steps:

• Set oven to 425ºF.
• Prepare a large roasting pan.
• In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
• Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
• Add in onion wedges (the onion wedges will separate).
• Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
• Sprinkle the veggies with rubbed thyme, salt and pepper.
• Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
• Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).