Two Potato Roast Food

CRISPY OVEN ROASTED POTATOES

Steps:

• HEAT OVEN TO 450F/232C. Line a large sheet pan with aluminum foil (sprayed will with oil) or parchment paper. Note that parchment paper may brown on edges at this high temperature.
• CUT AND BOIL POTATOES: Peel potatoes if desired (Note 3) and cut potatoes into 1.5 - 2 inch pieces (Note 4). Place potatoes in a medium-large pot of cold water with a tablespoon salt. Heat to boiling, then lower to medium and gently boil, uncovered, for 6-8 minutes until tender, but not too soft. Drain well in a colander or sieve.
• PREPARE POTATOES FOR ROASTING: Put potatoes back the pot on medium-high heat and give them a good shake. This will dry out the potatoes and rough them up, allowing them to absorb the oil and butter better - and avoid soggy potatoes. Turn off the heat. Add butter and oil (use any combination of butter and oil as preferred to equal 5-6 tablespoons), rosemary (if using), salt and pepper. Stir gently to coat the potatoes well. Taste and add more salt if needed.
• ROAST POTATOES: Transfer potatoes to the prepared baking sheet, spreading them out in a single layer. Don't crowd the pan. Use two pans if needed. Roast for 20 minutes, turn them over, then roast for another 10-20 minutes until golden brown with crispy edges. Bake a little longer for extra crispy potatoes if you like. Serve immediately.

CRISPY ROAST POTATOES

Steps:

• A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water - salting is important, so don't skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up - just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
• Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated. Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
• Remove from the oven and - again, meticulously - turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle - just sprinkle with a little sea salt to serve.

CRISPY GARLIC ROASTED POTATOES

Steps:

• Use a Garlic Press to crush 8 cloves of garlic.
• Add the garlic, salt, pepper and finely chopped Rosemary to the olive oil. Stir and set aside.
• Wash and chop the Baby Potatoes into evenly sized chunks.
• Soak the potato pieces in a bowl of ice cold water for 30-60 minutes.
• Pour out the water and completely dry the potato pieces with a towel.
• Drizzle the Olive Oil mixture over the potatoes and toss until the potatoes are thoroughly covered with the garlic olive oil.
• Spread the potato pieces on a cookie sheet lined with parchment paper or aluminum foil. The pieces should NOT be touching. Add a sprig of Rosemary to the cookie sheet.
• Roast the potatoes in an oven preheated to 400 degrees for 40 minutes. (Flip the potatoes at the 20 minute mark.)

TWO-POTATO GRATIN

Steps:

• Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
• Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

CRISPY SMASHED POTATOES

Steps:

• Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
• Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
• Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
• Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

ROASTED TWO-BITE GARLIC & HERB SMASHED POTATOES

Steps:

• Preheat your oven to 400 degrees F
• In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper each.
• Roast the potatoes on a baking sheet for about 20 minutes, until they're tender when poked with a fork.
• Heat the called-for butter, finely chopped herbs, and minced garlic in a saucepan on the stovetop to create a melted garlic-herb butter.
• Once the baby potatoes are fork-tender, remove them from the oven. Use a fork or potato masher to press the potatoes into slightly flattened patties - about a quarter to half-inch thick. It may help to score an X the top of the potato skin with a knife before smashing.
• Use a spoon to add a small drizzle of garlic and herb butter to each smashed potato.
• Return the smashed and smothered potatoes to the oven. Continue to bake for another 20 to 25 mins until the edges turn brown and crispy.
• Add optional cheese to each potato during the final five minutes in the oven to melt the cheese.
• Serve and enjoy! They almost get better as they cool down, so don't be afraid to make them ahead for a party - or enjoy them as leftovers!

POTATO POTATO POT ROAST

Steps:

• Place meat in roasting pan; surround with potatoes and carrots. Parsnips might be good here also.
• Season with salt and pepper and anything else you might admire. Garlic?.
• Mix canned soup and dry onion soup together.
• Top roast with sliced onion and soup mixture.
• Cover tightly with foil and/or lid.
• Bake at 350 degrees Fahrenheit for 20 minutes.
• Reduce heat to 225 degrees Fahrenheit.
• Bake for 2 to 3 hours or until meat is tender.

ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP

Steps:

• Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
• Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
• Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
• Return soup to boil before serving.

ROAST POTATOES RECIPE

Steps:

• Preheat oven to 200°C, gas 6. Place potatoes in a large pan and just cover with water. Put on the lid and bring to the boil, then simmer for 5 mins. Drain and shake in a colander to fluff up the edges.
• Pour the oil into a large roasting tin and heat on the hob. Carefully arrange the potatoes in one layer in the tin - the oil should be so hot it sizzles when the potatoes go in. Turn them so they're evenly coated in oil and roast for 40 mins, turning halfway through cooking.
• Drain off the oil and season with salt. Cook for a further 5 mins.

EASY ROASTED RUSTIC POTATOES (TWO RECIPES IN ONE!)

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• 1) Wash potatoes in water. Dry with a hand towel if skipping step #3 in the instructions.
• 2) Slice each potato in half and then into wedges approx. 1/4-1/2 inch wide. (see picture in post)
• 3) Mix 1 tablespoon of salt in a bowl with cold water and soak cut potato wedges for 1/2-1 hour for best results. This step is not required but is very helpful in reducing the water in the potatoes and produces a more firm and crunchy roasted potato.
• 4) After soaking, rinse and strain potatoes to remove excess water and dry thoroughly by placing on a hand towel and gently rubbing.
• 5) Line two baking sheets with aluminum foil and spread 1 tablespoon of olive oil on each sheet of foil.
• 6) In a medium mixing bowl combine one tablespoon olive oil, diced shallot, and chopped rosemary.
• 7) Add 1/2 of sliced potatoes and mix well. Season with salt and pepper to taste preference. I would recommend at least 1/4 teaspoon of each.
• 8) Pour rosemary/shallot potatoes on 1 baking sheet and spread evenly.
• 9) In the empty mixing bowl pour last tablespoon of olive oil and mix in remaining potatoes. Add Chipotle chili pepper powder and salt and pepper to taste. I recommend at least 1/4 teaspoon of each.
• 10) Pour onto remaining baking sheet and spread evenly.
• 11) Place potatoes in oven and bake for approx. 25-30 minutes depending on preferred level of browness.

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

THE BEST ROASTED POTATOES

Steps:

• Peel the potatoes and cut into 1" chunks or 2" wedges
• Place the potatoes in a large soup pot. Fill the pot with water so they're are covered with two about inches of water. Add 2 tsp of salt to the water. Bring to a boil and let the potatoes cook for 15 minutes
• Preheat the oven to 400F and line one or two large baking sheets with parchment paper
• Drain the potatoes really well and place them on the prepared baking sheets. Add the oil, season with oregano, sumac, salt and lemon juice and toss well so they're well coated
• Bake for 45 minutes to an hour, or until they're golden on the outside and soft and creamy on the inside

ROASTED DUCK FAT POTATOES RECIPE

Steps:

• Preheat the oven to 425F.
• Toss together the potatoes, duck fat, salt, and black pepper on a large baking tray to coat the potatoes. Spread the potatoes out in an even layer.
• Bake until the potatoes are tender and golden in spots, about 20 to 25 minutes.
• Use potholders to remove the baking tray from the oven. Add the garlic to the potatoes and carefully toss together.
• Return the baking tray to the oven and cook until the garlic is very light brown, about 3 to 5 minutes more.
• Transfer the potatoes to a serving bowl and sprinkle the chives on top.
• Serve.

ROASTED POTATO NACHOS (SHEET PAN)

Steps:

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• In a large bowl, toss sliced potatoes with olive oil, salt and paprika until evenly coated.
• Spread potatoes onto baking sheets in single layers.
• Bake potatoes until fork-tender, about 20-25 minutes.
• Combine potatoes onto one baking sheet so that there is little to no space between potatoes.
• Top potatoes evenly with black beans, spinach, salsa, and cheeses. If you have a jalapeno pepper, add slices now.
• Bake until the cheeses are melted, about 10 minutes.
• Top with optional toppings like diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole.