Secret Flavors of Roasting Potatoes
The Simple Yukon Gold Potato This weekend was a series of BBQ’s and picnics. One of the staples at each event was the potato. One table hosted simple roasted potatoes using dried Hidden Valley Ranch as the coating for...
This weekend was a series of BBQ’s and picnics. One of the staples at each event was the potato. One table hosted simple roasted potatoes using dried Hidden Valley Ranch as the coating for the spuds. This treatment was the perfect choice for a flavor packed menu headlining Lamb Burgers. Another gathering featured a new version of a classic Potato Salad. Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that's offset by a tangy dressing of sour cream, mustard, and shallots. This recipe was developed by Leah Koenig as part of her story One Ingredient, Many Ways: Potatoes. This recipe was featured within Saveur – Savor a World of Authentic Cuisine.
Roasted Potato Salad with Sour Cream and Shallots
- 2 pounds Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks
- 3 tablespoons olive oil, divided
- 1½ teaspoons kosher salt, divided
- Freshly ground pepper
- 2 medium shallots, thinly sliced (about ¼ cup)
- 2 cloves garlic, roughly chopped
- ? cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 400°. Toss together potatoes, 2 tablespoons. oil, 1 teaspoon salt, and pepper to taste in a large bowl. Spread on a rimmed baking sheet in a single layer and roast, stirring once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.
- While potatoes are roasting, heat remaining 1 tablespoon of oil in a pan set over medium heat. Add shallots, season with remaining ½ teaspoon salt and let cook, stirring occasionally, until softened and brown, 5-7 minutes. Add garlic and stir until just softened, 1-2 minutes. Remove from heat.
- In a large bowl stir together the sour cream, mustard, and vinegar. Add the cooked potatoes, shallots, and garlic and gently toss to coat. Add additional salt and pepper to taste and stir in parsley just before serving. Serve warm or room temperature.
Roasted Potatoes – Janet Zimmerman and Dave Scantland
These are the classic side dish for these two chefs He Cooks – She Cooks and the monthly Date Night – Steak Night they host at the Cook’s Warehouse in Atlanta. Simple treatment, but always a memorable side for this dinner!
Classic Roasted Potatoes:
- 2 pounds red potatoes
- 2 tablespoons olive oil
- Kosher salt
- 1 tablespoon fresh rosemary, minced (optional, very good fresh herb choice)
- Preheat the oven to 375 degrees.
- Wash and dry potatoes. Cut in half is small, cut in quarters if large.
- Place in a large bowl. Pour oil over and toss to coat. Sprinkle with salt and toss again.
- Pour seasoned potatoes onto a rimmed baking sheet large enough to contain them in a single layer. Arrange them so that the cut sides is down ( if potatoes are quartered, one of the cut sides should be on the sheet pan).
- Place in the oven and roast for 15 minutes. Remove the pan from the oven and gently toss or turn the potatoes ( I suggest turning the potatoes for the best results)
- HINT – If they do not move easily, don’t force them. Cook another 5 minutes or so or until they move easily.
- Return to the oven and cook an additional 20-25 minutes depending on the size of the potatoes.
- Potatoes are done when the skins are crisp and the insides are soft and creamy.
- Before serving, sprinkle with rosemary ( if using) and toss gently.
- Serve immediately.
What is your favorite preparation of potatoes?