These have go to be the most sinful roasted potatoes ever!!! Think they have got to be the best roasted spuds we’ve ever had or at least have had for some time!!!
This is from the cookbook, “Roasting, A Simple Art”, by Barbara Kafka. Give ‘em a try! They are worth the effort!
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OVEN ROASTED POTATOES
INGREDIENTS:
3 tablespoons un salted butter, cut into 6 pieces, plus 1 tablespoon reserved in the frig
3 tablespoons olive oil
6 large baking potatoes (about 3 pounds)
1 teaspoon kosher salt
freshly ground black pepper, to taste
2 cups basic chicken stock
DIRECTIONS:
1. Place rack in top third of oven.
2. Heat oven to 500 degrees F.
3. Put the 3 tablespoons of butter into an 18 x 12 x 2 roasting pan. Set the pan over medium heat just until the butter has melted. Remove from heat and add the olive oil.
4. Peel the potatoes and cut in half lengthwise, then cut each half into half again across. Cut each quarter into 3 wedges.
5. Put in roasting pan. Roll wedges in the butter and oil until evenly coated. Arrange them so that they touch as little as possible. Sprinkle with salt and pepper.
6. Roast for 15 minutes. Turn wedges with a pancake turner.
7. Roast another 10 minutes and turn again.
8. Roast another 10 minutes.
9. Remove pan from oven. Turn wedges again, making sure to turn the white sides of each wedge face up.
10. Add the chicken stock and return to the oven for a final 15 minutes. The potatoes can be made up to this point and hel for 4-6 hours.
11. NOTE: If using all butter, roast for 10 minutes, 5 minutes, 5 minutes, add stock, roast 15 minutes.
12. When ready to serve, dot the wedges with small pieces of the reserved tablespoon of butter. (it’s easier to break up the butter into teeny pieces when it is cold).
13. If the potatoes have been at room temp, roast 15 minutes. If they are still warm, 5 minutes will do nicely.
14. Remove potatoes right away to a platter to prevent sticking to the roasting pan.
NOTES: The recipe doesn't call for this but next time I would spray the roasting pan with no-stick spray if only for the cleaning afterwards. The potatoes didn't stick, but they were removed right away like the recipe called for.
Next time would place the potatoes in a bowl and drizzle them with the butter and olive oil, toss then place in roaster. Easier!
This is from the cookbook, “Roasting, A Simple Art”, by Barbara Kafka. Give ‘em a try! They are worth the effort!
*******************************************
OVEN ROASTED POTATOES
INGREDIENTS:
3 tablespoons un salted butter, cut into 6 pieces, plus 1 tablespoon reserved in the frig
3 tablespoons olive oil
6 large baking potatoes (about 3 pounds)
1 teaspoon kosher salt
freshly ground black pepper, to taste
2 cups basic chicken stock
DIRECTIONS:
1. Place rack in top third of oven.
2. Heat oven to 500 degrees F.
3. Put the 3 tablespoons of butter into an 18 x 12 x 2 roasting pan. Set the pan over medium heat just until the butter has melted. Remove from heat and add the olive oil.
4. Peel the potatoes and cut in half lengthwise, then cut each half into half again across. Cut each quarter into 3 wedges.
5. Put in roasting pan. Roll wedges in the butter and oil until evenly coated. Arrange them so that they touch as little as possible. Sprinkle with salt and pepper.
6. Roast for 15 minutes. Turn wedges with a pancake turner.
7. Roast another 10 minutes and turn again.
8. Roast another 10 minutes.
9. Remove pan from oven. Turn wedges again, making sure to turn the white sides of each wedge face up.
10. Add the chicken stock and return to the oven for a final 15 minutes. The potatoes can be made up to this point and hel for 4-6 hours.
11. NOTE: If using all butter, roast for 10 minutes, 5 minutes, 5 minutes, add stock, roast 15 minutes.
12. When ready to serve, dot the wedges with small pieces of the reserved tablespoon of butter. (it’s easier to break up the butter into teeny pieces when it is cold).
13. If the potatoes have been at room temp, roast 15 minutes. If they are still warm, 5 minutes will do nicely.
14. Remove potatoes right away to a platter to prevent sticking to the roasting pan.
NOTES: The recipe doesn't call for this but next time I would spray the roasting pan with no-stick spray if only for the cleaning afterwards. The potatoes didn't stick, but they were removed right away like the recipe called for.
Next time would place the potatoes in a bowl and drizzle them with the butter and olive oil, toss then place in roaster. Easier!
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda