potato and leek gratin. I made these today and they were incredible! Wow! Thanks for the mention of this vegetable I am not familiar with..I will look into it.. Susan….maybe the vegetable was potato and cut in a “Tourne” shape with the same or similar prep of this recipe. I don’t recall them being football shaped, they were definitely a tubular shape, much like an apple or pineapple core looks after being cut using one of those slicing gizmos but fatter and cut to about 2 inches tall. And they turned out fine, Leftovers make thee best smashed potatoes, wow. Here in India, we have a similar recipe: chilli potato, which is french fries tossed in garlic sauce. Also I bought the spatula you recommended and don’t know how I have managed so long without it!! baked potatoes with wild mushroom ragù ... SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen … Mah. I made these today – we LOVED. Used fresh rosemary, oregano & chives but garlic powder instead of fresh bc was afraid fresh would burn And I left the skin on. Hard to cook a roast at 500, but if could do the last stage while the roast rests, would work out perfect. Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. And please know you are in my thoughts and prayers. Here’s just a few sites of thousands looking at this sort of thing. I’d just add them in and hope for the best. I am glad that food/cooking was your solace. Amazing! In Quebec the province is swimming in duck fat, literally everywhere. Yipes! Deb – I’m always looking for an easy way to get super crisp browned potatoes on the table! No changes, followed the recipe exactly. [Also, I love any dish that allows us to apply high praise usually reserved for meat, i.e. I would keep a close eye on them during the last 15 minutes though. We’ve talked before about the best way to store potatoes, onions, and other root vegetables. Not that I don’t like fish, but I’m so very fond of roast chicken and bacon. I was thinking maybe it was a fingerling potato that had been pared to appear a tube with caramelized exterior to some extent. Toe nail fungus can really put you off the recipes…. I dropped it. I’ve started riffing on this idea for other roasted root veggies too, to great effect. !”, Grew up on Lawry’s season salt too, but when I years later looked at the ingredients, I couldn’t buy it. Well the snow has melted but the plants are no longer usable. Category Potatoes. The best part about the recipe was that I was able to make them simultaneously with the roast chicken, which I do at 500, and both dishes were ready at the same time. My family is obsessed with this recipe!! It was a hit!!! Who needs extra steps, extra bowls, extra fiddling. Thanks for testing it out first for us :-), This Sounds like wonderful Comfort Food. See more ideas about Smitten kitchen, Food, Recipes. Smoked Cheese Potatoes. I have shared this recipe many times. I dumped the leftover potatoes and all their congealed buttery goodness into the dry fryer, set the timer for 12 minutes on 400 and went to make scrambled eggs and garlic toast. Three years ago: Red Bean and Green Grain Taco Bowl and Black Bottom Oatmeal Pie potatoes anna. So I save the fat my husband trims from steaks and roasts and freeze it. They are good but take up oven space that is dedicated to only one dish. didn’t peel & ital. Also we used beef broth instead because that’s what was in the house. Will definitely make again and again. this made me truly LOL, but totally in sympathy! Thanks! Their current eating style is pescitarian–it’s a good thing they are excellent cooks! by visiting this site I found cool stuff here keep it up. I had 5 ½ pound so I split between two quarter sheet pans. 500 degrees for a cumulative 30 minutes …… really *(O_O)* ? https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044184 Two years ago: Churros and Nolita-Style Avocado Toast Why don’t I cook with butter more often (oh yeah, my high cholesterol, that’s right)?! Sorry!). Place potatoes in large bowl of cold water. 1/4 t pepper Oh! I use a 450 degree oven, about 4T of butter for a loaded sheet pan of 1 inch thick slices. Recipes. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. Deb, these popped into my head tonight and I simply HAD to make them for dinner. I didn’t have any garlic cloves or fresh herbs, and we don’t like a lot of pepper, so I used Jane’s Krazy Mixed-Up Salt [which includes some black pepper] instead of straight pepper, and added some garlic powder and Mrs Dash Onion & Herb seasoning to the vegetable broth. These were a big hit. How does anyone do the stock step without smoking out the kitchen and setting the fire alarm off? Repeat layers two more times, ending with cheese. Potatoes. Overall I didn’t feel these were very different from just roasting potatoes in the same pan along with a pot roast; but we’re vegetarian now so I suppose this is what we’d have to do in order to get that pot roast taste. Made these for dinner tonight with lamb merguez patties and roasted broccoli rabe! I cannot get enough of potatoes now and I must try making them this way! Smash with a fork or the heel of your hand. it had an oil/garlic brush. Aluminum intake is linked to Alzheimer’s disease. I would Not put Food directly on aluminum foil, especially at these high temperatures. Set aside. Delicious! Everyone was at the table planning what to make to go with the potatoes for Christmas dinner. Can they be made the night before and reheated? It was hot. Potatoes Anna + New Cookbook Preview on smittenkitchen.com today Wow. Any suggestions on what vegetarian main would work well with these amazing potatoes? I’m confused by this in the recipe: then carefully pour stock or broth into pan and add the garlic cloves. I made these last night with my own spice blend, and they were EV.ER.Y.THINGGG!!! It left me with flavorful (but a bit dry and mealy) potatoes, though, so I just need to make some browned butter with herbs to drizzle on top of the leftovers. After a half hour (second alarm going off), it was time to take them out. 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 . Will fix them again and again with almost anything! I’d love to use up my turnips with this recipe but I don’t know if the extra sugar/lack of starch will doom them to burning. I have never had a bad meal in France…whether sitting or taking it on the go. Fixed them with a spiral sliced ham for a non-vegetarian along with oven roasted asparagus. Oh my goodness — how devastating to lose your home. cabbage and mushroom “lasagna” ... First published March 15, 2018 on smittenkitchen.com | ©2009–2020 Smitten Kitchen. I’m trying to wrap my head around the timing though. They were heavenly. Now to go do the dishes in the bathtub….sigh……. I just made this and they are delicious! 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! Deb, Yet, none of you ever make the effort to include the picture with the printable copy. 1/2 t. EACH dried thyme, dried sage, salt and freshly ground pepper. They love all things potato based ha ha. European ovens (and recipes) are typically set by gas marks with the highest being no. Place potatoes in large bowl of cold water. Used clarified butter and thyme. They won’t get as brown but if you use enough potatoes to have ½-¾” space between the slices, you won’t have as much surface space in the pan and the butter won’t burn. and even a little thank you gift today if you preorder in the next couple weeks. Ack! 5. They were so delicious! 410 in a toaster oven. . These potatoes are such a lovely revelation! These are wonderful! Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. I will let you know how they turn out! basil for the herbs. (We actually covered the pan in tin foil.) I also did 450 degrees for both times because 500 makes me nervous… but it still came out great! Sorry, your blog cannot share posts by email. I made it with unpeeled russets, and they were unreal! I did try to make it at a lower temperature ,that did not work. I had the same question. Meat, fowl, Vegetables, salad.. .. 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! Worked well. Yum! Which means I have to do it as a secondary effort, using more paper than necessary and besides the fact that it is a pain in the neck and makes me feel like I am stealing something. https://www.thekitchn.com/recipe-recommendation-pommes-a-70650 When I read your previous post I had the most fun clicking through and reading all the SantaDad comments and posts. Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn . And this is why we love you. They were fantastic! I made browned butter and added some olive oil to brown all of the potato barrels. . Yum, these look delicious. Ten years ago: Big Crumb Coffee Cake and Alex’s Chicken and Mushroom Marsala And blander than I expected, though inexpert fresh herbs in the spring would help. Thank you for sharing your life and food finds on the interweb. 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? Can these be made the night before and reheated? I also wondered if I could use red, unpeeled potatoes since I already have them. I’d say yes, try with butternut squash. Sorry to hear they were problematic. Lmorland’s original statement that the oven “doesn’t even get up to 500 degrees” means exactly what it says. This was pretty easy to make vegan, thank you! I never knew SantaDad was Deb’s real father. Hugs are a balm to the hurting heart. Thank you for the recipe! I love the flavor it adds to veggies, as well as meat. I’ve been feeling much better since I wrote it, so thank you, as always, for giving me your ear. can you explain? 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. Fed 11 of us. I hope mine turn out as good as yours! Is the solution to reduce oven temperature? Sorry my German Phone writes all capitals :). These look incredible. The vegetable had the texture of a potato but flavor was somewhat obscured by having absorbed some flavor from the wine or chicken stock it was cooked in or finished with. Made this with russets and it was absolutely delicious!! I used Harvest Gold potatoes directly from the farm in Corinth Maine; I used 475 degrees as oven temp; I extended the cooking time to 18 minutes each segment bc of the lower temperature. Love your blog and books and recipes! Hand. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Will definitely be making these frequently. Can you make ahead and rewarm with success? Heartfelt condolences to you and your family. I made a batch for supper and they didn’t crisp up as much as I hoped. Our version isn’t quite as fancy. This stunning potato side dish is an updated classic that’s guaranteed to steal the show at your next gathering! Definitely a keeper. Based on your picture of beautifully browned lumps of happiness on the plate, mine were colorless islands in a sea of beef broth. Second, they require a very hot oven, so you would have yours tied up at 500 degrees for a while. I want to make sure I’m not missing anything! The broth evaporated / was absorbed completely – possibly from the higher retained heat of the pan? About 25 minutes on the first side, flip, and 20 minutes on the back side. Different ovens, but it’s good to watch them carefully. If you’re in Ontario duck fat is carried Loblaws and Fortinos. 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. Absolutely delicious! Just don’t cook starches at high temp and fast like this. Making again tonight exactly as written With 2 pounds (except with russets still). And they were freaking amazing. Recipes. OK, whatever…I will adapt. The Smitten Kitchen Cookbook, my debut cookbook, is my love letter to approachable, uncompromised home cooking. Sweet potatoes were peeled, the golds weren’t since they had really thin skins. That is a vegetable I came across in France that sounds a lot like what you are describing. I almost burnt my hand on the steam going to turn on the oven light. You are my soulmate cooking friend. They didn’t get as brown as the ones pictured. Not sure why this posted as a reply to Dawn’s post. 5. Health food this may not be, but it’s one of the simplest yet most delicious recipes I’ve tried of late. 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. Crisp buttery outside, perfectly cooked mushy inside. Thanks! Still making the Chick-pea pasta once a week my daughter is besotted with it. It is so cool your dad was around for your – much deserved- success. Is there a way to bring those comments up, or did you just go back to the beginning of the blog and look for SantaDad? Cancer Society- While many oven are designed to go to the temp, it should rarely be done as you do not know if most home ovens can actually stand that without starting a fire. Thank you! Turned out perfect!!!! Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. As they dry out/cook they should absorb some liquid. This has to be one of the greatest desserts ever conceived, and constructing it makes you feel like a rockstar. https://www.foodnetwork.com/recipes/katie-lee/melting-potatoes-5513135 My 9yo daughter was requesting I make more, before we were even through with the ones on the table! 1/2 t garlic I will surely make it again! Place melted butter in the bottom of a large bowl. They are so good, people act confused with the first bite; someone always yells, “Why are these so good???!”. If we hadn’t had company and I was on my best behavior, I would’ve crammed the leftover ones into my mouth instead of keeping them as leftovers. These were delicious. Will fix. and of course Yukon Gold potatoes. My only problem is the smoke that developed in the oven and ultimately filled the house. Debbie dbstef@shaw.ca. Recipes. Thanks, again for sharing. I trusted Deb’s confidence though, and they turned out great. I had leftover garlic sauce from a dimsum order, so I used that instead of slicing garlic for the stock and it worked perfectly, turning these into a vaguely Asian hybrid. I think I’ll try these again, but try cooking only ten minutes each section. The potatoes taste amazing, but I am not sure they taste so good that I will risk my smoke detector going off 3 times. Thank you very much! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can’t be beat. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044262 Bake 5 to 7 minutes before cutting. So darn good! Txpepper: It’s possible that they were fingerling potatoes pared down to shape. Wishing you a Kosher and Sweet Passover. https://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/. Made recipe as indicated and my family requested that these potatoes should replace any potatoes I ever make even holiday mashed potatoes! Roast potatoes for 15 minutes. Thank you so much for a new item to add to our Christmas dinners. Couldn’t be better! Yum! I served them with salmon steaks with a mango salsa and green beans. sweet potato tacos. Thank you! Thanks for the reminder. But it was worth it. Remove from heat; set aside. I’ll be making tomorrow (for 3rd time in 2 weeks!?) Keep that in mind if you want to make them ahead! Sad, sad, sad.. they were burnt to a crisp. Recipes. Cacio e Pepe Potatoes Anna + GIVEAWAY! Reheat them uncovered. Roast potatoes for 15 minutes. You might want to check out the comment guidelines before chiming in. I truly hate to be a stick in the mud and I love food. The best are at Petit Provence. How do you think they would fare if I made them ahead of time and froze them? Full of MSG! The recipe for the stripped bass was Mark Bittman’s recipe Salmon and Tomatoes in Foil. Bake for 20 min @ 375 I started these at 500 degrees for the first 15 min, then took them down to 350 degrees for the additional steps since the meat needed to be cooked at a lower temp. If I’m halfing the recipe, should I use the butter etc as instructed or half that as well? I’ve never heard of Salsifis. Stir in herbs, if using, salt, and pepper. And doesn’t everyone soak their pans? I’ve made them twice – first time split between two cast iron pans and with Yukon/sweet potato/onion, and the second time only Yukon in an All-Clad roasting pan. I managed to set off the fire alarm during the first 15 minutes. These turned out perfectly. Thank you so much! Don’t know if that’s true, but I would not take the risk. They were even more delicious (even though we accidentally melted the frozen broth in the same bowl as the butter. Made these with added oregano and lemon juice to go with Greek lamb dish. :). These will definitely become a holiday tradition. I kept the oven around 450–475 because mine tends to set off the smoke detector (it happened anyway), and I cut the slices slightly smaller than an inch, and 45 minutes of baking was perfect. Tracy – I am a newbie here when I ask this question, but where does one get duck fat? Roast for 15 minutes more, until potatoes are fully tender. I might try these with more butter and stock and reduce temp to 475 for the final 15 mins. Let scalloped potatoes cool and rest for at least 20 minutes, preferably 30, before serving. 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! If your smoke detector is sensitive, make sure a window is open. Will absolutely make this again and again. I am reading them all slowly. 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. Here’s the link to it: https://bit.ly/2KeGo7E. I used a fingerling mix and fresh rosemary. They came out beautifully. Flip the potatoes and add the broth, rosemary and garlic. Thank you for the generosity of your time and perspective. Fantastic! Just wow. Thank you for reminding us of them – it’s been several years since I’ve made them. Roasted Fingerling and Carrot Coins . I plan on trying some of the commenters recommendations. Hello! These are great, even my husband agrees ;). And, for me, this is not an excessive amount of butter but the results are decadent. What a delicious dinner – a huge salad on the side. Other than that, the seasoning is spot-on. I haven’t done it but my hunch is that they’re not ideal for freezing, they just won’t have the right texture. So enjoy your descriptions with your recipes, which are all spot on. They are grounding, such a comfort food. 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. While I’d be happy just eating the potatoes as a meal (which of course I did do when I made these before…) I feel like I *should* at least put in some effort to make a legitimate meal and round it out a little. And yes I also made the brisket, which is cooling in the fridge! Will definitely be making these often. These are amazing! I would like to use some amazing Sieglinde potatoes that I have on hand. Them ahead of time and do the last cooking in the 500 degree but. Will preheat oven longer bottom of a recipe here I can make how thrilled I was thinking it. Christmas dinner salad ( with Sieved eggs and Pickled Celery ) breakfast potatoes what... Unpredictable every single day to it: https: //happyforks.com/analyzer and tried to grab another min felt! 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