It’s is available everywhere books are sold, such as: Amazon, Barnes & … Of the 115 recipes, 101 are new – the remaining 14 first appeared on her blog. A Dad’s wisdom and words are a valuable treasure. potatoes anna. We loved the result ~ can’t think why I’ve not made them since. Such a great outcome for a recipe that was pretty easy to execute. Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. :D. French fries–pomme frites, as they are often called–fried in duck fat are served at every good restaurant I’ve been to on visits to Portland, OR. First time was on a sheet pan that is a little warped, in my slightly off-kilter oven, which resulted in the broth burning off at the thin edge of the broth pool, so to speak….smoke detector went off, etc, but potatoes were truly meltingly delicious! Might try them in the cast iron pan next time. Every time I make them, my guests ask for the recipe. Can you use sweet potatoes for this recipe? Worked great for just cooking at home. These turned out perfectly. Turkey Potato Patties. What went wrong? Came out great, thanks! Sorry! It feels like a pared-down version of fondant potatoes (pommes de terres fondantes), a French dish in which cylinders of potato are browned very slowly in butter, with stock added in increments until the potatoes are crisp on top but creamy inside, but also somewhat glazed and booming with flavor. Do you not put the broth in with the potatoes for the first half hour? Will make almost asap. The worst part was burning the roof of my mouth tasting then to quickly. Suggest a better description. If you prefer extra-crispy potatoes, invert the potatoes onto a cookie sheet. Potatoes were crispy on the outside but buttery and soft on the inside. Save my name, email, and website in this browser for the next time I comment. I doubled the recipe and used a half sheet pan. I made them as directed but substituted fresh tarragon for the rosemary/thyme because I made too many pans of rosemary roasted potatoes this winter and I love tarragon – It reminds me of summer. The were amazing. The exteriors were crispy crispy and insides were melt in the mouth rich buttery awesomeness. Sorry to hear they were problematic. Thinking of you during this time. You never steer me wrong – thank you!! Potatoes roasted in duck fat are one of my absolute favorites. These will definitely become a holiday tradition. These are great, even my husband agrees ;). We’re already planning all of our holiday meals to include them. by visiting this site I found cool stuff here keep it up. Poor man’s scallops! Potatoes Soup. I’ll have to try it with the Yukon. Wow. I’ll have to try them. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Preheat oven to 375 degrees F. In a small bowl, toss together both cheeses, potato starch or cornstarch, salt and black pepper. potatoes anna. Gotta get those nutrients! When everything was done, the potatoes came out a hit! We only did the first 15 minutes, and then after the flip put in the broth. Roasted Fingerling and Carrot Coins . Baked at 475 because of the warnings some had about smokiness. Soooo good. How do you think they would fare if I made them ahead of time and froze them? Oh my, was that the right choice. Recipes. Roasted at Made these today for Easter and they are amazing. smashed potatoes with sweet corn relish. Just made these tonight! This stunning potato side dish is an updated classic that’s guaranteed to steal the show at your next gathering! Oven at 500, potatoes were black at the first turning. I hope mine turn out as good as yours! If so, would like to try them as a side with lamb gyros. I want to make almost everything you publish! Thanks for sharing! obat ejakulasi dini permanen paling ampuh terbaik, I made this in a cast-iron pan and but subbed half duck fat / half clarified butter. Roast for 15 minutes more, until potatoes are fully tender. Place potatoes in large bowl of cold water. Thanks. Add potato slices and mix to evenly coat them. And there have been so many other dishes we have loved, including the first birthday monkey cake that my daughter babbled at and refused to eat because it was so cute..until she tasted how yummy it was! Did not smoke. cabbage and mushroom “lasagna” Recipes. I am a very visual person. 50 minutes, with prep. You are not alone. These look great and I’d really like to make them for my Seder tomorrow. Then when I need it, I roast the fat and use it for the potatoes. Will definitely be making these often. Nov 4, 2017 - The happiest cake I know how to make, all butter, sugar, vanilla, and confetti: party sized or sheet cake. And I omitted the herbs (this time), as the same herbs were added to the roasts “crust,” and I’m not a fan of too much redundancy in such a decadent meal. This is my favorite potato recipe for guests because they’re so easy to make and incredibly delicious and crispy on the outside. Paired with the braised beef with tomatoes for dinner and I’m so glad there’s leftovers for lunch tomorrow!!! Thank you for the delicious pairing, and all you do to encourage enthusiasm in the kitchen. These were a big hit. Worked well. (Four tablespoons of butter is just slightly less than I would put on a large baked potato, but is enough for all of this potato goodness!). and of course Yukon Gold potatoes. It didn’t take long before it went off again. The potato slices are layered in a pan and then baked, forming a savory potato cake. Somewhat considering just doing portobello “steaks” but I’m intrigued by the veggie bratwurst. Different ovens, but it’s good to watch them carefully. And yes I also made the brisket, which is cooling in the fridge! Tuna Salad Baked Potatoes. Potato, Bacon and Leek Soup. We also like the “chicken breasts” from Quorn, but they’re pretty plain on their own [we eat them as-is most of the time, but they’re super easy to dice and throw into something else since they only take a couple of minutes to nuke from frozen]. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044184 Sounds delicious! Hosted by Pressable. After the flip and second 15, it was already starting to get a but smoky and dark dark brown. Thanks! These look delicious, but I have to ask, with no disrespect intended — your photo appears to show that you don’t line your pan with foil. cabbage and mushroom “lasagna” ... potato latkes, even better cookies how I stock the smitten kitchen Archives Oh. The vegetable had the texture of a potato but flavor was somewhat obscured by having absorbed some flavor from the wine or chicken stock it was cooked in or finished with. (Beef fat is also essential to the flavor of Yorkshire Pudding.) Amazing. Should be delicious. Now to go do the dishes in the bathtub….sigh……. I went to Quebec City a few years ago and potatoes roasted in duck fat were on almost every menu. We make something similar that we call Auntie Anne’s Potatoes (named for my Auntie Anne, nothing to do with the mall pretzel company). It started to smoke with 8 minutes left so I lowered it back down to 475. I used a little less broth bc I was cooking for two so I used 4 medium sized potatoes. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Jan 14, 2018 - So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. Just an FYI :) But your local spice shop sounds fabulous. No changes, followed the recipe exactly. Love the idea of the sweet potatoes and onions. Recipes. I definitely definitely did not eat it anyway. Like I don’t want to have to pop up from the Seder to turn them every 15 minutes. Used Russet as that’s what was I. canola oil for cooking. Chicken Potatoes Slow Cooker. So it seems like a whole range of temperatures work! I’m worried about possible oven splatter when cooking at such a high temp. My editor and agent told me the second … After 15 minutes I imagine they are not fully cooked, would it work to put them in with the potatoes and butter? Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan. 2 + c. diced cooked turkey (or chicken) 2 + c. mashed potatoes (mine had sour cream in them) 1/2 c. dry bread crumbs (I used panko) 1 egg, lightly beaten. Potatoes! Sorry my German Phone writes all capitals :). Recipes. I lowered the baking rack for the last 15 mins because it looked like the broth would steam and sputter all over the broiler (this is not a cook’s oven, but it came with the place so what can ya do?). Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Use a thin spatula (you all know by now how much I love a flexible fish spatula, especially here) to loosen potatoes and turn them over. The good news is the food industry has known for years and have ways of reducing Acrylamide easily. Me too. If I’m halfing the recipe, should I use the butter etc as instructed or half that as well? I haven’t done it but my hunch is that they’re not ideal for freezing, they just won’t have the right texture. Cleans every pan I have used and burned anything. They won’t get as brown but if you use enough potatoes to have ½-¾” space between the slices, you won’t have as much surface space in the pan and the butter won’t burn. That’s how I felt about them but couldn’t quite come up with how to do it. Made these tonight and I wanted to eat half the pan! The best part about the recipe was that I was able to make them simultaneously with the roast chicken, which I do at 500, and both dishes were ready at the same time. Thanks for the recipe! Is there a dairy free alternative to butter that will also brown? Could you leave the skins on the Yukon Gold potatoes? I made these today and they were incredible! Remove from heat; set aside. Thanks, as always, for your posts. potatoes anna. Just lower the temperature and blanch them (removes chemical precursors). Wishing you a Kosher and Sweet Passover. This was better. Duck fat, maybe? https://www.thekitchn.com/recipe-recommendation-pommes-a-70650 Is there a better way to do this though if we’re wanting them to present well? Thank you, Debs! As a side note – I’ve been getting some weird ads on your site lately with close ups of peoples feet/toes with infections, pretty gross stuff. Absolutely delicious. Made these with all butter, skins on, and rather large Yukon Golds. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Thank you for all your deliciousness. I didn’t deviate, I went with 500 degrees. Mine too!!! You would be lucky if you had 2 ovens. They absolutely did. Tried this and topped with sauteed leeks. I have a bone to pick with you (and your colleagues who also have food blogs). I can read a recipe with great interest AFTER I have seen the picture! The only thing that is comforting is that it is because we enjoyed the deep and wide connection that the pain is so great. My family loved them. Followed the recipe closely, but watched the potatoes during the last 10 minutes and felt they were dark enough and almost tender enough at about 8 minutes into the last 15 so I turned off the oven and let them rest in the heat for the final 7 minutes..wow! Cooked them in two cast iron pans. Big thanks and hugs from a fan. 2 + green onions, finely minced. Wish I had had more bacon fat on hand, because it is truly my fave for roasting just about anything, but especially potatoes. Unbelievably creamy inside, crisp and roasted outside. Yummy!!! Scale 1x 2x 3x Ingredients. These potato’s look delicious, and I absolutely will be trying them soon. I’ve started riffing on this idea for other roasted root veggies too, to great effect. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. They were great! [Honestly, my mom’s pot roast with potatoes and carrots is one of only three meat dishes I miss in the 12 years since I stopped eating meat.]. Mixed Carola and sweet potatoes per other people’s recommendations, and will definitely make again. DIRECTIONS. And the leftovers make a fabulous breakfast the next morning with a fried egg on top! Deb – I’m always looking for an easy way to get super crisp browned potatoes on the table! Potatoes Anna, also called Pommes Anna is a classic French dish of sliced potatoes beautifully arranged and baked in a round skillet our pan. Sorry!). I moved the rack to the very top shelf, so the other side ended up very dark brown. Made these last night, exactly as described with Yukons. They were even more delicious (even though we accidentally melted the frozen broth in the same bowl as the butter. I want to make sure I’m not missing anything! I made these melting potatoes when they came out in Real Simple magazine. I didn’t have any garlic cloves or fresh herbs, and we don’t like a lot of pepper, so I used Jane’s Krazy Mixed-Up Salt [which includes some black pepper] instead of straight pepper, and added some garlic powder and Mrs Dash Onion & Herb seasoning to the vegetable broth. Thank you for the generosity of your time and perspective. * Thank you for all of your kind words this week. Let scalloped potatoes cool and rest for at least 20 minutes, preferably 30, before serving. Has anyone experimented with this recipe beyond potatoes/sweet potatoes? Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes. THANK YOU! Used a rich homemade vegetable broth, fresh herb blend, and was out of garlic so used cut shallot with the broth finish…excellent! I haven’t tried it but they’re halfway between floury (Russets) and waxy (Yukon Gold) so they’d probably work here. I just made these and had a very similar experience. Plus it’s so simple. These are fantastic! I don’t recall them being football shaped, they were definitely a tubular shape, much like an apple or pineapple core looks after being cut using one of those slicing gizmos but fatter and cut to about 2 inches tall. I made these tonight for dinner. Although they were more like tubes than slices and because they were, I wasn’t even sure they were potatoes. Can these be made the night before and reheated? Jan 9, 2018 - So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. Yum, these look delicious. These look sooo good! I am definitely going to have to give these a go this week! Or, buy a duck and roast it, you will then be swimming in duck fat! So simple recipes that could be 1 or 2 pages become at least 3 if not 4 pages long…. I made it with unpeeled russets, and they were unreal! Should the broth be warmed before adding? She was a 50s style cook, so I’m sure the recipe came off the side of a broth can. Recipes. You have great timing. This classic French dish can be baked up to eight hours ahead. I’d probably want to go at least to 375/400 to have a roasted, and not just baked, effect. https://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/. When you’re sheltering at home, russets will do! These are amazing, even in the middle of summer. If your smoke detector is sensitive, make sure a window is open. I turned the pieces back over for the last 15 minutes. Sigh, my bees come out of their hives, see the snow and I’m sure I can hear them swearing! 1.5 Years Ago: How to Julienne and Plum Squares with Marzipan Crumble Mine didn’t smoke at all but took longer to cook through and didn’t brown too much—I’d probably do 500 next time. Are the garlic cloves for eating or for flavoring the broth/butter? Sweet potatoes were peeled, the golds weren’t since they had really thin skins. potatoes anna So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. It’s the real thing. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044262 can you explain? Also, this morning I cubed up the handful of leftover pieces and fried them up to eat with my Eggs Benedict and <>. Ack! Can you help me find it? Fondant Potatoes are one of life’s real pleasures. An addition worth mentioning when I did this with a root veggie mix like beets, celeriac, turnips is that I added cracked stale bread bits, they added a delightful crunch while being just softened by the soaking up of the broth. I have a traeger smoker and am going to try it in there. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. The family has told me they would like all their potatoes melted for the foreseeable future. LOVE your recipes! cabbage and mushroom “lasagna” ... First published March 15, 2018 on smittenkitchen.com | ©2009–2020 Smitten Kitchen. You’re dad sounds like an awesome guy! Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes. These are so good! It came up many times when I shared this on IG Stories the day I found it. If you’ve got the space and wherewithal, it doesn’t get much better than these storage drawers. Article from bloglovin.com. And they were quite large red potatoes — five of them weighed a full two pounds — not the smaller ones you often see around.). I made this. I’ll stick with my parboiled potatoes, fluffed and the oven cooked. I’m cooking a roast at 350 I would like to put the potatoes back in the oven while I make the gravy. I would Not put Food directly on aluminum foil, especially at these high temperatures. I use a 450 degree oven, about 4T of butter for a loaded sheet pan of 1 inch thick slices. Could your French mystery vegetable perhaps be salsifis? Two notes, my husband was keeping an eye on them and took them out of the oven right before they switched over from delicious to burned – a few minutes before the recipe suggests they’ll be done. These are phenomenal. Jan 9, 2018 - So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. I used my convection (forced air) oven at a slightly lower heat – 225 Celsius. potato vareniki. Categories: Dressings & marinades; Salads; Side dish; Cooking ahead; French; Italian; Vegetarian Ingredients: aged pecorino cheese; potato starch; black peppercorns; potatoes; arugula Bookshelf. I was planning to make striped bass & tomatoes in foil packets* tonight for dinner. Looks very similar to a recipe for Melting Potatoes that I made from Barbara Kafka’s, “Roasting.” Must have been the mid 90’s when published. Thanks for sharing this recipe! When I read your previous post I had the most fun clicking through and reading all the SantaDad comments and posts. Place melted butter in the bottom of a large bowl. Hand. Potatoes Anna is a magical French potato recipe that takes potatoes and butter and a little salt and pepper and transforms it into a gorgeous, dramatic dish that is almost too pretty to eat. I was so sorry to hear about the loss of your father. Hi Deb~ Spend the extra time and make those instead. I parcook the potatoes and rough them up a little before roasting and use a lot of Lawry’s seasoning salt. I have thought about just rocking a simple salad so the focus can be ALL on the potatoes but I still feel like maybe that would still be missing something. Especially cheaper ovens and apartment ovens. Bake 5 to 7 minutes before cutting. You rock and take your time – it is awful but time helps. potatoes anna + new cookbook preview (smitten kitchen) Arrange& overlap potato slices in a greased 8 inch pie plate. Also, I used just olive oil for a portion for my dairy allergic daughter and they turned out great. Recipes. My nephew would be calling that receipe “Noisy Potatoes”! They were heavenly. Delicious recipe everybody loved it, I believe I will make this really often from now on. (For the last stage I only kept them in the broth for a few minutes, since they were already so well cooked.). 2 lbs. Reheat them uncovered. I put the exhaust fan on “turbo” and continued after I turned the potatoes. Thanks! Yum! Incredible flavor. If they didn’t get the right color, definitely cook them longer next time. 9 which equals 475 degrees Fahrenheit. This is my first post here and I want to tell you how grateful I am to you for sharing. I can’t even imagine them getting better if I did them properly. Smitten Kitchen has such comforting savory dishes, and even though I’m generally more inclined towards those savory things, my favorite this past summer was the Strawberry Graham Icebox cake. I made these as soon as I saw the recipe! Not nearly as brown. My English mum-in-law roasted potatoes in rendered beef fat and they were always fabulous. There isn’t any acidic food involved (which “attacks” the foil even more), but still. Mine didn’t caramelize as much, next time will preheat oven longer. The reds not as good, a little dry actually. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. And . Maybe? The heat will seem too high, the butter too brown, the color on the potatoes too dark, and then you’ll try them and wonder why you’d serve anything else with — or instead of! Stir in herbs, if using, salt, and pepper. To anyone who loves animals, consider going plant-based :) check out the Joaquin Pheonix move Earthlings! Last time I “browned” my butter during melting it…outstanding. Will definitely make again and again. The texture of the potatoes, crunchy on top and melting on the inside, was the best I’ve ever had. Making again tonight exactly as written With 2 pounds (except with russets still). We served them along with thick ribeyes with an herbed butter, and garlicky kale with caramelized onions. Meant to add to my comment above: I used baby whites and didn’t peel. Smoky Portobello Mushroom Cheeseburgers. I kept the oven around 450–475 because mine tends to set off the smoke detector (it happened anyway), and I cut the slices slightly smaller than an inch, and 45 minutes of baking was perfect. https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044085 I usually like to leave the skins on my potatoes. So I am telling you about my favorite kitchen thing a spurtle…..I use it for stirring everything awesome. And the next logical follow is, how do you clean up the burnt/baked on mess? I really love sweet potatoes but I do usually only eat them around the holidays. Thank you! Thank you. She Glows.” It is cooked basically the same except you cook potatoes (skin on) in water until just cooked enough to firmly mash with the bottom of a glass – lots of garlic, olive oil and butter. I made these tonight and they were delicious! I texted Greg to pick up some Yukons from the store and he came home with Russets. Five years ago: Coconut Bread and Chocolate Hazelnut Macaroon Torte I hope you can rebuild or resettle. Four years ago: Broccoli Cheddar and Wild Rice Casserole and Double Chocolate Banana Bread , Perelman shot and styled all the SantaDad comments and posts is added ‘ coins 1/4. Butter during melting it…outstanding smoke alarm ( despite setting up a little dry actually run spatula... Yes I also wondered if I am to you for never letting me.... What you mean about the high temp, though–it ’ s possible to pre-cook these up to 500 the. 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Broccoli rabe in tin foil. ) into a side with lamb merguez patties and roasted broccoli rabe and. With tomatoes for dinner they feel like a rockstar were crispy crispy and insides were in! Roasting — it ’ s girl too until my dear dad died them if I have ever! Was planning to make and incredibly delicious!!!!!!!!!!!. Temp down to 475 for the potatoes it back down to shape Christmas dinners seem to hurt anything minutes the... Prefer to get some of the prairies but well worth the smokey kitchen but will try again at the.... Very dark brown great effect delicious and the ( few ) leftovers were wonderful with the...