Crispy Roasted Potatoes

Crispy Roasted Potatoes

from https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

For years I’ve wanted to get roasted potatoes like my mother-in-law’s, brown and crispy on the outside soft and smooth on the onside. I’ve come close but never quite got there. I used to love picking the real crunchy stuff off the sides of the pan. Then we went to my son’s for mother’s day and he made his roasted potatoes. Now they did not have the crunchy stuff on the pan but other than that they were perfect. I asked him to send me how and he said it was the preboil (10 minutes) with a little backing soda. He sent me the link. I’ve seen it before but the goose fat always through me off. So I decided to just use oil oil infused with some fresh rosemary and garlic. I discovered that J. Kenji López-Alt also mentioned, if I bothered to read it, that any oil or fat would work in fact it adds to the flavor.

These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be
gluten-free and vegan (if you use oil) to boot.

I adjusted the amounts based on the ponds of potatoes, there is only two of us after all.

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)
  • 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat (I used Olive Oil)
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced

How

  • 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.
  • Meanwhile, combine olive oil, duck fat, or beef fat, my son used bacon fat, what’s that old saying, 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 strained garlic/rosemary mixture aside and reserve separately.
  • 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.
  • 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.
  • 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. They tend to soften up if they sit for too long.

WHY IT 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.
  • Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
  • Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.

Roasted White Cabbage

The cabbage come out sweet and tender and is actually very good for you 9 Impressive Health Benefits of Cabbage

  • 1 small head of cabbage cut into 8 wedges
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Red pepper flakes
  • Lemon

How

Preheat oven to 450 degrees F (230 degrees C).

  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
I forgot to take a picture so I borrowed this ione from www.seriouseats.com
I forgot to take a picture so I borrowed one from web at www.seriouseats.com

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

One day when I was feeling like a bowl of what Mom used to make, Campbell tomato soup with rice and saltine crackers on the side, I thought she was a genius. I had not had that in years, wonder why, and this is a far cry from condensed soup and white rice but it still gave me that feeling.

Thank you Ina Garten, I saw you make this on your show and it quickly became a staple in our house.

This is a great starter or complete meal on a cold winter day, I have even had a cold bowl in the height of the summer heat. If plum tomatoes are 99 cents a pound it’s a no brainer soup will soon be on the stove. We tried to grow our own last summer but the ground hogs quickly discovered them along with the rest of the garden. I used to put it in canning jars for my parents but as age took over they started opening them with can openers so I switched to screw top Tupperware, even then it was a challenge.

Hope you enjoy as much as I do.

Prep Time: 15 to 30 minutes if you like to talk and goof off when you prep.

Cook Time: 1 hr 35 minutes to 2 hours

Serves: 6 to 8 servings

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions – about 2 onions
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • A good pinch of crushed red pepper flakes about 1/4 teaspoon
  • 1 (28-ounce) canned whole plum tomatoes, with their juice
  • 4 cups fresh basil leaves packed (save small amount for garnish)
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken or vegetable stock

Optional

  • Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
  • 3-4 cups fresh Cilantro or mix of both basil and cilantro.
  • Fresh or frozen corn (use if using cilantro the combo is great)

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.

In an 8-quart stockpot over medium heat, sauté the onions with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown add and garlic for about 30 seconds . Add the canned tomatoes, basil/cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Return to pot add corn at this time and simmer for about 10-15 minutes until corn is cooked. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold.

Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).

I have a friend who put into blender instead of food mill but I think it got too creamy or smooth.