roasted potatoes

roasted potato & lemon segments, rosemary & oregano

9th April 2011

This post was originally inspired by Nigel Slater’s Tender Vol 1.  I loved the look of the roasted lemon segments.  And the taste.  As you bite into them, you get that quick hit of the tartiness of the lemon, then a burst of juice and then you are left with the caramelization of the rind to finish. Mmmm….  Plus, the dish looks equally impressive pre- and post-roasting.  A ‘straight from the oven to the table’ type of dish’.  The kind I love. Quick, easy, tasty and a feast for the eye.

roasted potato & lemon segments, rosemary & oregano

Desired quantity of potatoes, cut in half, then quartered

ingredients 

1 – 2 lemons, cut in thin segments (see photo)

sprigs fresh rosemary

sprigs fresh oregano

generous splash good quality olive oil

generous sprinkling sea salt flakes

cracked fresh black pepper

a mix of raw & pre-cooked ‘smashed’ potatoes (realised after boiling potatoes, did not have enough)

preparation 

1.  Pre-heat oven to 200 degrees Celsius.

2.  Add potatoes to a rectangular ceramic baking dish, tuck the lemon segments and herb sprigs amongst the potatoes and sprinkle over sea salt flakes and pepper – toss all ingredients together, then drizzle over olive oil and toss well.

3.  Roast in the oven for approximately 45min – 1 hour (dependent on oven) until potato edges have crisped and browned and lemon segments begin to blacken.  This gives a lovely charred flavour to the lemon.  Stir after about 20 minutes. If potatoes begin to stick to the dish, just give a good scrape off the bottom as this rough mashing creates crispier edges.

Serve as a light supper or side dish.

*If you have ample time to spare or want to start preparation earlier (perfect for a dinner party), this dish works beautifully with ‘smashed potatoes’.  Boil small, whole potatoes until tender.  Drain, and place on a baking paper-lined tray until needed.  Cut a cross in each, then press down on each with a fork so that they split open and the mashed bits are evident (more mashy, the crustier they become).  Tuck the lemon and herbs amongst the potatoes.  Drizzle the olive oil directly onto each potato and sprinkle the whole tray with the sea salt.  Roast as above.  No need to turn the potatoes as already cooked from the boiling.  Time = approx. 30 – 45min. roasting.

Goodness shared from Donna

crunchy crusty crisp potatoes

19th June 2009

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The potato would have to be my favourite vegetable, particularly when roasted, crispy and crunchy.  Unfortunately most often, this requires loads of oil.  Experimenting with the enormous variety of potatoes out there, I discovered the best to produce crunchy, crispy wedges, with not a lot of oil, is half a kiphler potato.

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rosemary roasted kiphler potatoes

I always roast my potatoes or vegetables with this method, as it doesn’t require a lot of oil.  For potatoes to remain crispy, leave a space between.  Time will depend upon oven.

ingredients 

quantity of Kiphler potatoes, halved lengthways

generous splash of olive oil

good sea salt crystals (Maldon)

3 sprigs fresh rosemary, chopped in large bits

preparation 

1.  Preheat oven to 200C.  Line a flat tray with baking paper.

2.  Place potatoes in bowl, adding oil. Toss, then add salt and rosemary.

3.  Spread evenly, face down on tray, leaving space between.  Sprinkle a little more salt if required.

4.  Place in the oven; Halfway through, at about 15 – 20 min., turn potatoes over.  They should be brown on the bottom.  Bake for further 10 or so minutes until cooked.

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Sprinkle with extra sea salt and cracked black pepper if desired.  Serve with favourite dipping sauce or as a side dish.  I like to toss mine in a large bowl and scoop in a couple of tablespoons of labne (yoghurt cheese – Barambah organics is very good if from Queensland, or you can make your own by draining a good natural yoghurt through muslin over 2 days).

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Shared goodness from Donna

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