MIXED ROASTED POTATOES WITH HERB BUTTER
Steps:
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
HASSELBACK ROASTED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)
- Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)
- Preheat the oven to 375 degrees F.
- Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
- To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley.
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- Preheat oven to 425F degrees. Add olive oil, salt, pepper and garlic to a small bowl and mix well.
- Place one potato on a cutting board between the handles of two wooden spoons. Slice into the potatoes at ¼ centimetre intervals — the wooden spoons will ensure that you do not slice all the way through the potato and help you keep the whole thing intact! Repeat the process on all potatoes.
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- Prepare the whipped herb butter. Add butter, parsley, chives, rosemary and olive oil to a food processor and pulse to chop and blend, pausing to to scrape down the sides of the food processor a few times. Process until the butter is bright green and fluffy.
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