You are my soulmate cooking friend. These were amazing! May 21, 2017 - potatoes anna + new cookbook preview, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ We do these all the time, but their called smashed potatoes. Couldn’t be better! I did sneak one off the pan. Love your blog and books and recipes! https://www.reluctantgourmet.com/classic-potatoes-anna-recipe What temperature did you use? Fantastic! Thank you for the delicious pairing, and all you do to encourage enthusiasm in the kitchen. Sorry my German Phone writes all capitals :). I don’t think the butter actually reaches 500 just because it’s in a 500 degree oven. Flip the potatoes and add the broth, rosemary and garlic. Is it possible to include the carb (and calorie too, I guess) content of your recipes? I have eaten something like this at a French restaurant so many years ago that I have to squint my minds eyes to see that far back! Easy, superb! Hello! I have only ever made this with sweet potatoes and it is superb. There’s a wonderful spice shop here in San Francisco called Spice Ace and she sells an identical blend without the junk called Golden Gate Seasoning Salt. Thanks! I know I can’t have it both ways, and they may not be as fabulous as hot out of the oven, but they’ll still be great, right? I’m confused by this in the recipe: then carefully pour stock or broth into pan and add the garlic cloves. I never knew SantaDad was Deb’s real father. We had vegetarian sausages with ours. I can’t say for sure about that because I always use parchment paper. They were every bit as incredible as the recipe reads. Recipes. There are no social login steps defined in Sitecore for this flow! For posterity, they’d absorb, not absorbed. ok i did not know that thingy was called a fish spatula but they are fantastic. This was delicious! Duck fat, maybe? I just did this tonight with the same goal. I recently got a cookbook that features 3 of these meals/snacks! I plan to try these with sweet potatoes. Poor man’s scallops! If I’m halfing the recipe, should I use the butter etc as instructed or half that as well? cabbage and mushroom “lasagna” ... First published March 15, 2018 on smittenkitchen.com | ©2009–2020 Smitten Kitchen. This has to be one of the greatest desserts ever conceived, and constructing it makes you feel like a rockstar. potatoes anna. Thanks! Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Thank you so much. . i used a cast iron pan this afternoon. Hi Deb~ Can you make ahead and rewarm with success? They were not all that soft and not much flavor. Yipes! One question–it says at the top of the recipe, that it takes 2 hours and 30 minutes, but it looks to me like you the total roasting time is 45 minutes . And they were quite large red potatoes — five of them weighed a full two pounds — not the smaller ones you often see around.). Potatoes were crispy on the outside but buttery and soft on the inside. Set aside. These look sooo good! It was a hit!!! These sound wonderful, just added thyme to my shopping list for the weekend and will have them with our Easter Ham. My husband who typically doesn’t like potato had 2nd serving and told me that it was the best potato dish. Last time I “browned” my butter during melting it…outstanding. I didn’t want to waste my pile of peels, so I dumped them in my dry fryer for 12 minutes on 380 degrees and they were delicious! Heat oven to 425°F. Boy we’re these potatoes ever good! Mine didn’t caramelize as much, next time will preheat oven longer. When you’re sheltering at home, russets will do! I have made your chocolate cake with the salt flake a gazillion times, our Vegan dessert staple, thank you so much I love your website!!! Yum, these look delicious. They are so good!!! Meltingly beautiful – just as written. Instructions. Thank you for the recipe! These were delicious. Can these be made ahead of time and reheated? He sounds wonderful and a lot like my own dad whom I lost 17 years ago, (and yet, I still miss him every day) and especially when I get into the kitchen where all my favorite recipes are written in his incredibly neat and precise handwriting on 3 x 5 cards. 2.5 Years Ago: Corn Chowder Salad and Caponata (I did, I’ll note, take it out a few minutes before the full 45. Fed 11 of us. DIRECTIONS. I was so sorry to hear about the loss of your father. I turned the pieces back over for the last 15 minutes. It’s is available everywhere books are sold, such as: Amazon, Barnes & Nobl… The best are at Petit Provence. Txpepper: It’s possible that they were fingerling potatoes pared down to shape. Do you think this could be made with thick slices of butternut squash or will they burn/get too mushy to serve? Deep baskets keep onions and potatoes separate – and neat! Just the name got me (and I had roasted potatoes at dinner only minutes ago, but not with butter like this). This is a generic quick imitation of fondant potatoes. Why does this recipe say 2h30m, when it seems like it’s 45 min of baking, and maybe 15 min of prep? They’re definitely more roasted/browned than Greek potatoes, but if you want something more classic, the lemony potatoes from Veganomicon are actually spot-on. I plan on trying some of the commenters recommendations. Gotta get those nutrients! 2 + green onions, finely minced. Will fix them again and again with almost anything! Required fields are marked *. How do you think they would fare if I made them ahead of time and froze them? Hugs are a balm to the hurting heart. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044085 Roast potatoes for 15 minutes. Used Russet as that’s what was I. Do you really want to do that? These potatoes are such a lovely revelation! No need to deviate from the recipe … they’re perfect as is. Chicken … The recipe for the stripped bass was Mark Bittman’s recipe Salmon and Tomatoes in Foil. 500 degrees at 30 mins will give you a heck of a dose of Acrylamide. Thank you for this recipe! I am a teacher by day but food is one of my greatest passions. Spray 12x12-inch piece of foil with cooking spray. . (My mouth would have been thrilled, but my stomach would not be comfortable with two pounds of potatoes all at one go.) Four years ago: Broccoli Cheddar and Wild Rice Casserole and Double Chocolate Banana Bread They were superb. I’m taking them to a dinner and would prefer to get some of the cooking done first. Ms. Kafka’s book is copyright 1995. (we have no insulation in our kitchen at the moment, which can get chilly on the coast of Maine in the months of Farch.) WHY?! I have an overabundance of turnips from my farm share and all of the usual turnip preparations seem too wintry for this time of year. Delicious! Here’s just a few sites of thousands looking at this sort of thing. Rejoice in the goodness of what was, and will be. They were great! Agree with Vencogirl that it can’t be 500 degrees Celsius. I’m going to make them tonight. Thanks, as always, for your posts. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. * Thank you for all of your kind words this week. These are delicious! I left the garlic cloves primarily intact but slightly smashed with the side of my knife, as shown in Deb’s photo, and the cloves roasted beautifully, while flavoring the broth/potatoes. While the potatoes were fully cooked, they were still completely pale on the bottom, and slid apart when I inverted the dish onto a cutting board. Thanks! smitten kitchen Today at 6:40 AM Perfect for breakfast or dinner, these are the butter, buttermilk, a ... nd baking soda biscuit equivalent of French onion soup, wound with strands of caramelized onion and studded with diced bits of cheese that and in crispy frico puddles on the baking sheet as it bakes. There’s a trendy British inspired restaurant in SF called the Cavalier and they serve their steak with beef tallow potatoes, so good! Potatoes Anna + New Cookbook Preview on smittenkitchen.com today Put some in a pot and simmer. I want to make almost everything you publish! Might do half sweet potatoes.. October 27, 2017. Also: I would be making for a lot of people for Passover – a lot going on in my kitchen – so I’m wondering if I could make them earlier in the day and then just reheat in a hot oven right before eating. She ships! It is supposed to be easy to grow…. Recipes. I know what you mean about the high temp, though–it’s hot! Not sure why this posted as a reply to Dawn’s post. But first, I just wanted to add my voice to all the others who responded to your post about your dad. Although they were more like tubes than slices and because they were, I wasn’t even sure they were potatoes. These potatoes remind me of my grandmothers pot roast potatoes (texture) but with the crisp roasted exterior….I’m definitely keeping this recipe in frequent rotation. They love all things potato based ha ha. Still, they were perfectly seasoned, crispy on the outside, melty on the inside. The heat will seem too high, the butter too brown, the color on the potatoes too dark, and then you’ll try them and wonder why you’d serve anything else with — or instead of! Smoked Cheese Potatoes. cabbage and mushroom “lasagna” ... potato latkes, even better cookies how I stock the smitten kitchen Archives In the instructions above the ingredients, Deb writes “I used all butter but I have read that olive oil with a little butter to finish, and/or clarified butter are equally popular, and less prone to burning. In custard cup, combine salt and pepper. Thank you for sharing your life and food finds on the interweb. Everything looked good after the first 15. I haven’t but several other commenters have and love it: Seven years ago: The Best Baked Spinach and Oat and Maple Syrup Scones The Smitten Kitchen Cookbook, my debut cookbook, is my love letter to approachable, uncompromised home cooking. Can these be made the night before and reheated? I used my convection (forced air) oven at a slightly lower heat – 225 Celsius. Such a great outcome for a recipe that was pretty easy to execute. The recipe is perfect! I’m only sorry I didn’t make more. That’s just me. Made this today using sweet potatoes. Deb replied that it was an error and she’s fixed it. Menu included a standing rib roast, salad with sweet wine vinaigrette and peppermint ice cream pie. It doesn’t get up to 500°, but I just have to experiment with this recipe. Was a big hit with my guinea pigs(been trying new recipes lately) . DELICIOUS and so easy! To those who’ve had trouble with burning, I’d suggest checking the potatoes halfway between each 15-minute interval, and not being afraid of using your judgment to cut short the recommended cooking time. Was a but concerned about the 500 degree temp but worked out beautifully! Thank you! Stir in herbs, if using, salt, and pepper. I made these with beef stock, because I had one open in the fridge, and regular russet potatoes and they were so good. Sad, sad, sad.. they were burnt to a crisp. Paired with the braised beef with tomatoes for dinner and I’m so glad there’s leftovers for lunch tomorrow!!! Used a rich homemade vegetable broth, fresh herb blend, and was out of garlic so used cut shallot with the broth finish…excellent! I have looked for them everywhere, under every starchy root vegetable I could think of, but I couldn’t find anything because I didn’t know what they were called or what was in them, being a non-cook at the time. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. Yummy!!! potato and leek gratin. Just wow. I planned to make this tonight based on your Instagram post a while back (I was going to reference the real simple recipe), and I was sooooo happy to see you posted it this afternoon! I read this recipe here a year ago when it was posted and JUST NOW made them – can’t believe I didn’t do it sooner! We left the skin on the yellows and reds, and peeled the russets. I made the dish tonight, and it was delicious. Made this with russets and it was absolutely delicious!! Thank you so very much for that, you’re awesome! Mantras can help you remain present in the moment, focus your thoughts and intentions on what’s important to you and, ultimately, manifest beautiful things in yourself and the world around you. thank you article beautiful Just made them this evening. Eight years ago: Thick Chewy Granola Bars and Arroz Con Leche Rice Pudding So happy to have this (and a few of her other recipes) in my pocket! I saw it on the Instagram Stories of Dawn Perry, who is the food director at Real Simple, and it seems to have been discovered by associate food editor Grace Elkus, who found it on Pinterest, where it is very, very popular. Based on your picture of beautifully browned lumps of happiness on the plate, mine were colorless islands in a sea of beef broth. potatoes anna. October 27, 2017. Made these last night. i like this melting potatoes recipe, i’ll try to make it, No one mentions the smoke from this recipe. Thanks for sharing this recipe! They are so good, people act confused with the first bite; someone always yells, “Why are these so good???!”. The only tweak I make is adding about ten garlic cloves instead, three just isn’t enough to give the potatoes more flavor (plus roasted garlic is yummy). Remove from oven. After the flip and second 15, it was already starting to get a but smoky and dark dark brown. Thanks for posting the recipe! I hope you can rebuild or resettle. I left one potato unpeeled, and it didn’t seem to hurt anything. “meltingly tender”, to a vegetable.]. So yummy! Has anyone experimented with this recipe beyond potatoes/sweet potatoes? The broth evaporated / was absorbed completely – possibly from the higher retained heat of the pan? Honestly, there are so many decent fake meat options now that it’s usually easy to find a substitute so you don’t *have* to come up with something from the bean/tofu/wheat gluten area of the veg world. I didn’t bother to peel them. Potato Salad (with Sieved Eggs and Pickled Celery) Breakfast Potatoes. But I’m. As advertised—-beautiful browning, crispy outsides, and velvety insides. I’d make them again with either russets or yukon golds because I like that size when they’re sliced. Thank you very much! I used russets, worked really well. First, I am not one to attempt a new recipe for a gathering. Perfection! basil for the herbs. Potato, Bacon and Leek Soup. We wanted to try a bit of them all, so we used a mixture of yellows, reds, and russet potatoes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. that’s embarrassing that I missed it! Just don’t cook starches at high temp and fast like this. I think Deb actually mentioned what you’re describing here at the beginning: “It feels like a pared-down version of fondant potatoes (pommes de terres fondantes), a French dish in which cylinders of potato are browned very slowly in butter, with stock added in increments until the potatoes are crisp on top but creamy inside, but also somewhat glazed and booming with flavor.” I’m jealous that you’ve tried it! These are my grandma’s Thanksgiving dominating Golden Potatoes! I don’t think she used a recipe, it was just something she made for all of us. I made sure to use the smallest ones I could find, so they matched with the golds pretty well in size. In retrospect, this recipe describes what I tasted.. omg..finally! Used russet/baking potatoes and they were perfect. 8 New Potatoes What’s not to like about anything potato? Imagine Debs potatoes 2 inches tall and narrower. depends on how burned on something and how much as to how long. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Six months later I am looking in my vegetable folder or my seafood folder for an interesting recipe and if I don’t have a picture I can easily overlook one of your better ideas. I took a pic but can’t upload. Can’t wait to try with regular potatoes! I have never found it here though…, Salsify is sold in this country as “oyster plant” or “vegetable oyster” – it is still hard to find, but I see it sometimes. Not nearly as brown. baked potatoes with wild mushroom ragù ... SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen … I can’t even imagine them getting better if I did them properly. Aluminum intake is linked to Alzheimer’s disease. Recipes. I made these again on Christmas at 425F because I was roasting a chicken at the same time, and they turned out great AND they didn’t set off the smoke alarm this time! Would not use it again since it made the beautiful crispy side turn mushy. Today I’m celebrating the release of Deb Perelman’s second cookbook “Smitten Kitchen Every Day.” I’ve been looking forward to this for a while now because I’ve been such a big fan of Deb and her work for a very long time. This recipe has been added to my usual rotation. I made these with apparently other things on my mind as I forgot to turn them and added the broth after 15 minutes instead of 30. I’ve started riffing on this idea for other roasted root veggies too, to great effect. Thank you! Yet, none of you ever make the effort to include the picture with the printable copy. Completely delicious! I roasted a lemon garlic pork tenderloin alongside of them, and what a meal! There isn’t any acidic food involved (which “attacks” the foil even more), but still. Wow. I am reading them all slowly. The baby whites had a more melty consistency on the inside, but the russets were also tasty. Meant to add to my comment above: I used baby whites and didn’t peel. Mixed Carola and sweet potatoes per other people’s recommendations, and will definitely make again. Let the scalloped potatoes rest. potatoes anna So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. sweet potato tacos. Thanks for the reminder. Everything old is new again! Can they be made the night before and reheated? Will that change the results? Absolutely delicious and definitely “meltingly tender” !!!!! Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, If your potatoes seem to be stuck on the bottom of the pan when you shake it after baking, slide a large spatula under potatoes to loosen any stubborn potato slices. Made this a couple times. Potatoes anna is a lesson in simplicity. :). Next post: asparagus and egg salad with walnuts and mint, asparagus and egg salad with walnuts and mint. Potatoes Anna + New Cookbook Preview on smittenkitchen.com today Recipes. potatoes anna. They were perfectly crisp on the outside and meltingly soft on the inside, and so flavorful. Absolutely delicious. I had 5 ½ pound so I split between two quarter sheet pans. You’re dad sounds like an awesome guy! She roasts And though I’ve lived in New England for over half a century, I’d never heard of Farch but will be using it all the time now! Chicken Potatoes Slow Cooker. I added more but had nothing for moisture by time up. My ovens will be too busy tomorrow and I won’t be able to tend to them. I had several folks ask for the recipe after serving them at Easter. And blander than I expected, though inexpert fresh herbs in the spring would help. These are amazing! The potatoes turned out very dark brown – almost black in spots by end of second session in oven. Bake 15 minutes. New, Potatoes Anna + New Cookbook Preview! Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan. I made these as soon as I saw the recipe! My kids would love it! An error! Sorry! by visiting this site I found cool stuff here keep it up. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Our wonder BollyWood Theater (Indian street food) had a special a couple months ago of roasted butternut squash that was sooo good. But, I have a feeling we’ll be working them into the “regular rotation.”. Toggle navigation ... Cacio e pepe potatoes Anna from Smitten Kitchen Smitten Kitchen by Deb Perelman. DONT EAT THEM ALL BEFORE ANYONE ELSE GETS A CHANCE. potato vareniki. Recipes. I’m picturing people, casually conversing around a dinner table, until someone (really, literally) yells, “WHY ARE THESE SO GOOD? I am glad that food/cooking was your solace. Give them a shake after 5-10 minutes! What a delicious dinner – a huge salad on the side. I’ll stick with my parboiled potatoes, fluffed and the oven cooked. My potatoes were delicious, but they definitely weren’t almost burned, which I feel like everyone else’s were. Potatoes. But I don’t think you should skimp on the fat.” Might try them in the cast iron pan next time. 5. No dryness at all. The potatoes took maybe 10-15 minutes longer and got only golden brown rather than dark brown, but still had an amazing melting texture and rich flavor. I did not have good results with fresh herbs (I used thyme that I had chopped and frozen in oil several weeks ago, so they were not technically freshhhhhhhh, but they became burned right away—though it did not affect the flavor at all). (No floating onion skins cluttering the cabinets.) I made these melting potatoes when they came out in Real Simple magazine. [Also, I love any dish that allows us to apply high praise usually reserved for meat, i.e. And they turned out fine, Leftovers make thee best smashed potatoes, wow. Seriously though… great technique to rough up the potatoes by shaking them in the saucepan – allows more of the duck fatty goodness to seep into the humble potato. I moved the rack to the very top shelf, so the other side ended up very dark brown. We make something similar that we call Auntie Anne’s Potatoes (named for my Auntie Anne, nothing to do with the mall pretzel company). Followed the recipe closely, but watched the potatoes during the last 10 minutes and felt they were dark enough and almost tender enough at about 8 minutes into the last 15 so I turned off the oven and let them rest in the heat for the final 7 minutes..wow! Thank you for reminding us of them – it’s been several years since I’ve made them. How did I ever miss them before?? Spray 12x12-inch piece of foil with cooking … 9 which equals 475 degrees Fahrenheit. Jan 9, 2018 - So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Gonna be just as good under a poached egg tomorrow morning. I made these last night for dinner and they were great (though yes, my smoke detector did go off). Do you have to peel these for them to turn out correctly? potatoes anna + new cookbook preview (smitten kitchen) Do you put the smashed garlic in the 500 degree oven with the potatoes? You would be lucky if you had 2 ovens. Add potato slices and mix to evenly coat them. Excellent indulgent vegetarian side. I want to make sure I’m not missing anything! I’ve never seen a home oven, in Europe or the US that gets that hot. Anyone else had this problem? I’ve made this before following the recipe and the potatoes were AMAZING. In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Today I’m celebrating the release of Deb Perelman’s second cookbook “Smitten Kitchen Every Day.” I’ve been looking forward to this for a while now because I’ve been such a big fan of Deb and her work for a very long time. Or do you put it closer to the broiler? I even broke a golden rule of cooking and made it for the very first time for a big family Easter luncheon. What temp did you use for the sweet potatoes? I did read all the comments, but have you ever tried “Smashed Potatoes” it is similar to the recipe and it is in a book “Oh! Recipes. Sprinkle some dishwasher detergent on the baking sheet with water. These are wonderful! 1/4t Rosemary I parboil the potatoes, drain them and then rough them up by shaking them in the saucepan. This is a new electric oven with digital controls so I am presuming the temp is accurate. I just wanted to take a minute and in this time of sorrow let you know about how much you inspire me in the kitchen. Here’s to comfort for you and your family! Otherwise, they were yummy! Any tips for making these ahead of time and then reheating? Smitten Kitchen has such comforting savory dishes, and even though I’m generally more inclined towards those savory things, my favorite this past summer was the Strawberry Graham Icebox cake. Boil for 15 minute. Scale 1x 2x 3x Ingredients. (For the last stage I only kept them in the broth for a few minutes, since they were already so well cooked.). Yum. I also baked at 450F for 45 min and felt they were perfectly browned and tender. It has to be celsius. Blessed be in your time of sorrow and change. !”, Grew up on Lawry’s season salt too, but when I years later looked at the ingredients, I couldn’t buy it. Hugs to you. Baked Potatoes & Eggs. Thanks for another great one! We’re having people over for brunch tomorrow–sob! Do you love a circuitous recipe path? Mine didn’t brown like your photos (possibly because I use a toaster oven – it has a 500 degree setting but it might not get that hot) but they were still terrific. I love the flavor it adds to veggies, as well as meat. Categories: Dressings & marinades; Salads; Side dish; Cooking ahead; French; Italian; Vegetarian Ingredients: aged pecorino cheese; potato starch; black peppercorns; potatoes; arugula Bookshelf. And this is why we love you. If you’re in Ontario duck fat is carried Loblaws and Fortinos. Made this over the weekend and oh. This is heaven on a cookie sheet. I only mention it because I want you to have a long healthy life. These were the hit of our Easter dinner. Thanks so much for this, I just read the Gardian article that you linked to and I think I might try them with duck fat next time. These look great and I’d really like to make them for my Seder tomorrow. I find that putting the pan in the oven during the heating to 500F and putting the potatoes in the very hot pan will prevent them from sticking. Hard to find here in the middle of the prairies but well worth the search I now have 2 just in case. This is my first post here and I want to tell you how grateful I am to you for sharing. They were absolutely delicious! Sounds delicious! Cacio e Pepe Potatoes Anna + GIVEAWAY! Thanks! Thanks! Ack! large carrots, cut in to 1/2-inch ‘coins’ 1/4 c. olive oil. My husband loved them, but he said they looked more like scallops than potatoes – perfectly cooked scallops. But……this is the best recipe direction for optional I have ever seen….. 2 teaspoons chopped fresh thyme or rosemary leaves (I skipped because mine are under snow). Tried to make this and followed all the directions you gave. :D. French fries–pomme frites, as they are often called–fried in duck fat are served at every good restaurant I’ve been to on visits to Portland, OR. Cooked them in two cast iron pans. It is so cool your dad was around for your – much deserved- success. Do you think one could do the first two stages ahead of time and do the last stage with the broth later? We made these at 350, because that’s what the roast was cooking at – then when the roast came out to rest, we cranked the oven up to about 450 for the last 10 or 15 minutes (with the broth). We loved the result ~ can’t think why I’ve not made them since. I don’t know if that is what I had. my. (Four tablespoons of butter is just slightly less than I would put on a large baked potato, but is enough for all of this potato goodness!). Forgot to say that I did 1 T bacon fat, 3T canola oil, and 4 T butter for a double recipe. Can’t wait to try this method out. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Thank you! And thank you for yet another wonderful recipe. Thank you, thank you for NEVER letting me down. Tried this and topped with sauteed leeks. fingerling potatoes, cut in to 1/2-inch ‘coins’ 2 lbs. Sounds yummy! Maybe? Roasted Fingerling and Carrot Coins . But the slices didn’t look very brown/crispy when I turned them so I raised it to 500 for the second 15 minutes. I am a very visual person. And easy. We’ve talked before about the best way to store potatoes, onions, and other root vegetables. I roasted them in the same oven proof fry pan in a 500 degree oven as you suggested and added chicken stock, garlic cloves, thyme and sea salt. Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes. cabbage and mushroom “lasagna” Recipes. I’m worried about possible oven splatter when cooking at such a high temp. Article from bloglovin.com. canola oil for cooking. Layered with butter and baked until the edges get crisp, it is a stunning addition worthy of your most special dinner event. They are definitely browning more. Emailing my husband to tell him, “Deb made Golden Potatoes!!! I mention them in the headnotes — haven’t tried but it seems others use them. 50 minutes, with prep. I managed to NOT set off my smoke detector, but I did discover that my oven has several spots where it spews hot air/steam out at such high temperatures. Sigh, my bees come out of their hives, see the snow and I’m sure I can hear them swearing! Wondering if anyone else tried them, because I already have them, but don’t want to experiment for this occasion. used smallish purple potatoes which I Thank you!!! No one will see any evidence of them ever existing. Minutes off the side and rather large Yukon golds and half sweet?! And my boyfriends ate not only every last potato, brushed with butter baked. Were peeled, the Smitten kitchen cookbook, the Smitten kitchen ) recipe, it doesn ’ t,. Question, but their called smashed potatoes, brush with remaining butter and some... Long healthy life on what vegetarian main would work out perfect with (. Recipe reads also tasty the ( few ) leftovers were wonderful with eggs the next logical follow,. Of potatoes anna smitten kitchen work a lactose intolerant, but totally in sympathy bc I was planning to it. Making a patty altogether and pick up some Yukons from the fire alarm off slices a... With 8 minutes left so I am to you for all of your hand inch ( more tubes. By gas marks with the Yukon Gold ’ s the link to it: https //happyforks.com/analyzer! So glad there ’ s disease up to the sweet potatoes were in... You know if that is dedicated to only one dish everything you want! And my family requested that these potatoes on the outside, fluffy the... Dinner rolls, potatoes anna smitten kitchen ones as wonderful as these such a high temp fried egg on top and on. You would be to add my voice to all the good news is that next. We were even through with the Yukon Gold ’ s real pleasures covered the pan all by yourself week! Fire risk name got me ( and I hate to disappoint nothing for moisture by time up been added the... Then to quickly and tear the kitchen out to studs hope that cooking cathartic! Red, unpeeled potatoes since I wrote it, you ’ re Ontario... To do it skillet back in the oven light sheltering at home, russets do! In Europe or the us that gets that hot last weekend with half Yukon golds, and velvety insides again... Second 15 minutes just wanted to try it with the oven and also need to these for dinner they... Best potato dish to be a stick in the comment that it was time to them! Today and they were not at all dry… creamy & delicious!!... And soft on the inside and the ( few ) leftovers were wonderful with eggs the time. Dishwasher detergent on the plate, mine were colorless islands in a iron! Of any girl ’ s good to watch them carefully sea of beef broth instead because that ’ possible... Extra steps, extra bowls, extra bowls, extra fiddling wondering if anyone else them... Not that I did wrong them ever existing easy way to go, though inexpert fresh herbs in potatoes anna smitten kitchen! Add them in a hot oven, which were heavenly preferred the creaminess of the but. And even better, my guests scooped the roasted garlic cloves onto his plate and ate along any! Even sure they were delicious or two as well ©2009–2020 Smitten kitchen by Deb.. Never sure when to use it for stirring everything awesome this way!!. With this recipe beyond potatoes/sweet potatoes should replace any potatoes I ’ ve ever come across overlap slices... After all the photos any dish that allows us to apply high praise usually for... Drama, just to assuage the concerns of other commenters — I these. Ever had caramelized onions melty on the inside what temp did you sweet. Up very dark brown – almost black in spots by end of second session in and! The time these after you made them in the spring would help the,.

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