Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Roast them in a 425-degree oven until they’re tender and golden brown around the edges. Then, it’s time to bake! Spread the chopped potatoes on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper.
Aim for around 1-inch chunks across the board. For example, you may want to halve smaller potatoes and quarter larger ones. If your potatoes vary widely in size, you may not chop all of them the same way. Next, chop your potatoes into similar-sized pieces. This step is crucial to ensure even cooking. I like to use a mix of red potatoes and small Yukon golds, but German butterball or fingerling potatoes would also be good. Steer clear of large russet potatoes here – their texture is too dry and chalky for this roasted potato recipe. The first step to making great oven roasted potatoes is choosing the right potato variety. Whether you make them for a holiday meal or for dinner any night of the week, I hope you love them too. Once the potatoes absorb it, they become bright, rich, and totally irresistible.Ĭlearly, we’re hooked on these easy oven roasted potatoes. While they’re still warm, I toss them in a bold, zingy vinaigrette made with lemon, Dijon mustard, and rosemary. But I like to take them one step further. Honestly, it’s tempting to devour these roasted potatoes straight off the sheet pan, when they’re simply tossed with olive oil, salt, and pepper. Those crave-able, golden brown edges give way to super creamy centers, so each bite has an amazing mix of textures. Is there anything better than crisp, puffy potato skins straight out of the oven? If you’re looking for a last-minute holiday side dish that your guests will love, this recipe is the one for you. Sure, these classic potato recipes are tasty, but oven roasted potatoes offer something totally different and equally delicious. With Thanksgiving right around the corner, it seems like mashed potatoes and potato gratin are all the rage. Bake for 25 minutes, once done please rest for at least 5 minutes.įor a topping that will add a nice crunch, I used chow mein crunchy noodles and sprinkled them on top before serving.Today, I’m making the case for roasted potatoes. When you have both of these steps done you can add the green beans, mushrooms, and white sauce in a 9-by-13-inch baking dish. Stir in 1/2 cup grated Gruyere cheese during the last 2 minutes of cooking. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add the hot milk, continuing to stir as the sauce thickens. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown - about 2 minutes. Melt the butter in a heavy-bottomed saucepan. They should be a nice brown caramelized color, but not over done and rubbery. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Cook and stir until the mushrooms are lightly browned, about 5 minutes. Heat olive oil in a large saucepan over medium heat. Thoroughly drain the beans after cooling them.Ĭut them to about 3/4 inch pieces and set them aside. Leave the beans submerged for as long as it took to blanch them, usually 3 to 5 minutes. At that point, let the beans cook for another 3 minutes, then remove them quickly using a strainer ladle or tongs.Īs soon as you pull the beans from the water, immediately plunge them into a prepared bowl of ice water. Once the water reaches a rolling boil, carefully lower the beans into the water and wait for it to return to a boil. Wash the raw beans well under running water prior to cooking them.īring a large pot of water to boil, using 1 gallon per pound of beans salt is optional. Cut off and discard any discolored or softened portions of the beans. Avoid green beans that are limp or have shriveled ends.Ĭut off the bean tips on both ends, removing the woody stem and the thin, curly tail. Choose crisp, brightly colored green beans that are blemish-free. There are two main steps to this recipe, the sauce and the beansįor this recipe I recommend you use a bean that has some girth to it, because you need it to stand up to the sauce and not get mushy when baking. Thats fine, stick with your side of soup can label recipe, but if you long for something a little more honest and delicious then give this a try. So here is what I came up with, yes it requires you to actually cook and use technique, if this scares you I understand. Being that I am Chef and I refuse to run from such challenge I decided to figure out a way I could make this recipe without ruining my self pride. You know the one, with the nasty gelatinous mushroom soup, rubbery green beans, and the dreaded oily over salted onion topping. This year I was asked to make the one thing I hate to make for the holidays, green bean casserole.
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