Roasting Vegetables : Tips & Recipes
Info on Roasting Potatoes
Types
Best varieties for roasting are low starch (also called waxy) potatoes
such as Red Bliss, Yukon Gold, Yellow Finn and California White.
Amount
One pound of potatoes serves 3 people (approximately).
Preparation
Scrub with a vegetable brush and dry thoroughly (because wet skins
will interfere with the browning).
Size
Small potatoes can be roasted whole.
Cut up pieces should be between ¾ to 2 inches.
Pan Choice
Choose a heavy pan that will accommodate the potatoes in a single
layer without leaving too much space in between.
Good choices are a medium roasting pan, a sturdy brownie pan, or
a rimmed baking sheet.
Too many potatoes in the pan will mean that they will steam rather
than roast.
Oven Temperature
350 to 400 degrees
Check for doneness by piercing with a fork…the fork should
sink easily into the tender flesh. The outsides should be nicely
browned and crisp in places.
Serving
Serve warm.
Note that, after roasting, potatoes can be held (loosely covered)
in a low (200 degrees) oven.
Preparation
Toss potatoes in a little fat (olive oil or vegetable oil) for flavour
and browning. If you have time prior to roasting, soak in cold,
sugar water, this will help to crisping process while cooking. If
you do soak the potatoes prior to cooking, remember to dry thoroughly
prior to cooking.
Seasoning
Season with coarse salt, pepper, thyme, rosemary, marjoram or sage
before cooking and parsley, chives or chervil after cooking. Recipes
follow.
Classic Roasted Potatoes (serves 12)
4 pounds potatoes (whole, if potatoes are small, or large chunks)
6 tablespoons olive oil, melted butter or duck fat
2 tablespoons fresh thyme or rosemary
2 tablespoons coarse salt
freshly ground pepper
Heat the oven to 375 degrees.
Spread potatoes on pan; drizzle with oil, sprinkle herbs.
Roast, tossing with spatula, until skins are shriveled and crisp
(about 50 to 60 minutes).
Mustard and Rosemary Roasted Potatoes (Serves 12)
2/3 cup Dijon mustard
½ cup of olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 teaspoons coarse salt
freshly ground pepper
4 pounds red-skinned potatoes (if possible)
Heat oven to 400 degrees.
Cut potatoes into cubes.
Whisk together mustard, olive oil, garlic, rosemary, salt and pepper.
Add potatoes and toss to coat.
Bake, tossing with a spatula a few times, for 50 to 55 minutes.
Serve hot.
Roasted Potatoes and Turnips (Serves 12)
4 small bay leaves
4 springs fresh thyme
2 pounds yellow-fleshed potatoes
2 pounds turnips
1 cup chicken stock (canned or homemade)
6 tablespoons of butter, chopped into small pieces
2 teaspoons coarse salt
freshly ground pepper
Heat the oven to 375 degrees.
Put bay leaves and thyme in the bottom of a large roasting pan.
Dump in the potatoes and turnips.
Pour in the chicken stock and scatter butter pieces. Season with
salt and pepper.
Roast, tossing with a spatula a few times, about 60 minutes.
Remove the thyme and bay leaves and serve hot.
Roasted Root Vegetables (Approx. 20 servings)
5 beets
5 large carrots, scrubbed
1 rutabaga, peeled
1 fennel bulb
5 parsnips, scrubbed
2 pounds of white potatoes, peeled
2 pounds of sweet potatoes, peeled
Cut the root vegetables in pieces of the same size -- wedges, large
fingers, cubes, etc.
Coat with ½ cup of olive oil
Combine fresh oregano, thyme and/or rosemary, salt and pepper to
taste
Toss each vegetable type separately and bake on baking sheet, roasting
pan or baking dish.
Bake at 425 degrees until crunchy and crispy on the outside (about
30 to 40 minutes).
On a serving platter, blend all of the vegetables together, balancing
colours and flavours.
Variation
Add any other vegetables that you have on hand, such as; broccoli,
celery, peppers, mushrooms, onions, etc.
Orzo with Roasted Vegetables
Orzo, sometimes labelled rosa marina, is a tiny, rice-shaped pasta
– a perfect pair with brilliant spring vegetables.
2 Zucchini
1 Red bell pepper – 1 inch pieces
1 Yellow or Green pepper – 1 inch pieces
1 Red Onion – 1 inch pieces
1 ½ cup carrots (cut in quarters if using baby carrots)
2 Garlic Cloves
½ cup Pine nuts
1/3 cup Olive Oil
11/2 tsp salt
½ tsp pepper
3 cups Orzo pasta
Dressing
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
2 tsp salt
1 tsp pepper
Add When Assembling
6 Green onions diced
2 large blocks feta cheese
15 Fresh Basil Leaves diced
Preheat oven to 425 degrees. Toss veggies, pine nuts, garlic and
1/3 cup olive oil, pepper and salt in bowl. Put on cookie sheet
and roast in oven until cooked (crunchie veggie style, so about
25 minutes turning only once while roasting). Meanwhile, cook orzo
7 to 9 minutes, then drain and rinse with hot water. Transfer to
large serving bowl. Add roasted veggie mix with drippings from pan.
Toss, then mix dressing and pour over pasta mix. Add green onions,
feta and basil. Add salt and pepper as necessary. Serve warm or
at room temperature.
|
