Potatoes are root crops that are now in different varieties. They are all packed with excellent texture and taste even the traditional potatoes way back in the 19th century. Often categorized according to season and vary in texture from waxy to floury, they can be boiled, steamed, turned into chips, roasted and a lot more. Roasting them is one cooking technique most families would like their potatoes to be, especially if they are crispy and fluffy. Before I go on with my family’s favorite recipes, I want to share with you some basic tips when roasting them.
Always use a large pan when roasting potatoes so they can be arranged in single layer and stop them from steaming. Enough space or room is needed to be able to crisp potatoes.
Make sure that you cut potatoes in a two-bite size for a perfect crunch and fluffy product.
Use fats or oil that can endure high temperatures and enhance flavor. Examples are goose fats, duck fats or a mixture of sunflower oil and butter.
The following are the recipes that I am pretty sure your family will love:
Roasted Potatoes With Onions and Lemons
1 kg potatoes, (about 600 grams when peeled)
2 medium-size red onions, peeled and cut into quarters
2 pieces medium-size lemon, cut into wedges of 6
2 tbsp goose fat or duck fat or a mixture of butter and sunflower oil
salt and pepper to taste
Pre-heat oven to 320°F. Meanwhile, cut potatoes into equal 2 bite- size pieces. Wash and pat dry using kitchen paper towel. Place in a roasting pan and arrange in single layer and drizzle with either of the fats or butter and oil mixture. Add onions and lemons and mix them altogether making sure that onions wont break apart. Season well with salt and pepper. Roast for 1½ hours until potatoes become crispy and tender.
This is sizzling with aromatic flavor and can go along too well with any meat or fish dishes.
Roasted New Baby Potatoes with Herbs And Tomatoes
1 lb new baby potatoes with skins
2 large tomatoes, sliced thickly
1 tbsp olive oil or goose fats or duck fats
2 bay leaves
1 tsp fresh, finely chopped thyme ( a large pinch if dried)
1 tsp fresh oregano ( a large pinch if dried)
salt and pepper to taste
Pre-heat oven to 374°F. Wash and dry potatoes and cover with boiling water or blanch for 3 -5 minutes. Make small cuts on potatoes and arrange in a large roasting pan. Add the oil or fats of your preference, tomatoes, bay leaves, thyme, oregano and seasoning. Toss to coat well potatoes and tomatoes. Bake for 40 minutes but shaking tray occasionally while cooking.
New baby potatoes are the best kinds for roasting on the skin. The herbs and tomatoes make them aromatic and delicious. This can be served with roast meat as well especially lamb.
Why not try cooking those recipes? Your family will love them too and you can all have a great time enjoying them. Happy eating and bonding as well!
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By: marichu Coning