Tag Archives: Potatoes

Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
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Roasted Herb Chicken and Roots
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This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
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Ham and Cheddar Scalloped Potatoes

Ham and Cheddar Scalloped Potatoes

  • Servings: 10
  • Difficulty: easy
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Ham and Cheddar Scalloped Potatoes
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When working on the Easter menu, I have to include potatoes with my ham. When I cook a ham I have a ton of leftovers so decided to incorporate some into my scalloped potatoes. My favorite potato is the twiced-baked because I love the skin. That said, sometimes the mashed or scalloped seems more appropriate for certain dishes. Given that scallop potatoes uses milk/cream they tend to have a kiss of sweetness over a twiced-baked.

For some reason, which makes no sense to me, cooking scalloped potatoes is always tricky. It seems like mine require an extra 20-30 minutes to get to the tenderness I prefer. We pulled them out and had to put them in for another 30mins. Luckily the Pea Salad and Ham aren’t served hot. But if you like a tender tater like us take note and leave a time cushion just in case. These are lava hot out of the oven so letting them rest is okay if you finish a little early.

Ingredients:

3 Potatoes (sliced on mandolin)
1 cup of diced ham
1 diced yellow onion
1.5 cups of fresh grated cheddar
1/4 cup of grated Parmesan Cheese
1 cup heavy cream
1 cup half and half
1/4 cup sour cream
1 tbs of butter
1 tbs of flour
Black Pepper
Kosher Salt
Paprika
Cayenne Pepper

Directions:
This a three part recipe.
1. Dice your onions and ham and put them in a medium heated skillet to sweat and brown. Use a little butter or oil if you need to keep it from burning or sticking. Set aside.

2. Grate your cheddar while onions and ham are cooking. IMG_9818

3. Cut the potatoes using a mandolin. If you dont have one consider buying one or just making a mashed potato using these ingredients. If you go the mashed route I would cube and boil them and then add the bechamel, cheese, onions and ham once the water is drained. IMG_9817

4. In a sauce pan make a roux by melting butter on medium heat. Add the flour and whisk for a minute or two. Pour the cream and half and half in a glass measuring cup and heat it in the microwave for 30 seconds. Then slowly pour it into the roux. Add the Parmesan, sour cream and seasonings.

5. Assemble your dish by first buttering the bottom. You are going to make three layers and build it like a lasagna. So divide everything into thirds. First the potatoes, then ham and onions followed by the sauce and finally a layer of cheese. Do this three times.
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6. Cover with foil and bake this in a 350 degree oven for 1hr. Remove the foil and let the cheese brown for about 20 more minutes. Use a spoon, fork or knife to push to the bottom and feel the firmness of the potatoes. If there is any resistance cover and put them back in the oven until the potatoes are tender.
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Lemon Roasted Potatoes

Lemon Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Greek Lemon Roasted Potatoes
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A while back I went to a Greek restaurant and had this lemony potato and chicken dish. The lemon was so unique to me at the time that every time I make anything Greek or Mediterranean I try to squeeze these in. Given that the price of lemons is out of control you should consider this side dish as a delicacy.

Ingredients:
2 russet potatoes
1 cup of olive oil
5 lemons juiced
ΒΌ cup of red onion minced
4 cloves garlic, chopped
1 tbs Oregano
Kosher Salt and Pepper
1/2 cup chicken stock

Directions:
Mix your vinaigrette. Cut your potatoes. Use about 1 cup of the vinaigrette and pour over the cut potatoes in a glass dish. Roast in a 425 degree oven for about 45mins. Checking on them and turning them. Add a little chicken stock to keep from drying out.

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