Tag Archives: potatoes

Roasted Chicken and Potatoes with Yogurt, Lemon and Garlic

If you are wishing for an easy and rewarding rustic dinner then look no further than this Roasted Chicken with Yogurt, Lemon and Garlic. A whole roasted chicken is  a weeknight wonder, yielding a bounty of food with little effort. It will fill your home with comforting and tantalizing aromas as it cooks, amply feed a family of 4 with leftovers for lunch, and bestow you with the goods for a rich and restorative stock.

I roast a chicken nearly weekly in our home. For variety, it’s easy to change it up with a rub or marinade depending on the mood or season. Feeling spicy? Then try a marinade with Sriracha and serve over a bed of couscous. Prefer something cozy and traditional for a grey and rainy day? Then keep it simple with olive oil, rosemary, thyme and a pan gravy. If you are in the mood for exotic spice and aroma, like I was the other day, then try this recipe which infuses the bird with yogurt, lemon, garlic and ginger.

Roasted Chicken and Potatoes with Yogurt, Lemon and Garlic 

Serve with baby potatoes roasted in the pan juices. Serves 4 to 6.

For the chicken:
1 whole free-range or organic chicken, 4 to 5 pounds
3 garlic cloves, minced
1/4 cup whole milk Greek-style yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
1 teaspoon finely grated lemon zest
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom

For the potatoes:
2 pounds baby potatoes, halved if large
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon salt

Thirty minutes before roasting, remove the chicken from the refrigerator. Preheat oven to 425 F. Rinse the chicken all over and inside the cavity with cold water. Pat dry with paper towels. Combine the remaining ingredients in a small bowl and whisk to blend. Rub the paste all over the outside of the chicken, between the skin and breast, and inside the cavity.  Place, breast-side up, in the center of a baking pan or oven proof skillet.

Prepare the potatoes: Toss the potatoes, olive oil, paprika and salt in a bowl. Scatter around the chicken. Place the pan in the oven. Bake for 30 minutes. Remove from oven. Using tongs, carefully turn the chicken over, breast-side down. Stir the potatoes. Return to oven and bake for 20 minutes. Remove and once again turn the chicken over, breast-side up. Return to oven and cook until chicken is thoroughly cooked and thigh juices run clear when pierced with a knife, about 20 minutes. Remove from oven. Transfer chicken to a cutting board. Tent with foil and let rest 10 to 15 minutes before carving. While the chicken is resting, return potatoes to oven to keep warm. Carve the chicken and return to skillet, nestling the meat between the potatoes in the pan juices.

If you like this, you might enjoy these recipes:
Braised Chicken in White Wine from TasteFood
Roast Chicken with Caramelized Shallots from David Lebovitz
Harvest Chicken Tortilla Soup from TasteFood
Peruvian Roast Chicken from Leite’s Culinaria


Roasted Potatoes with Sea Salt and Thyme

Sometimes it’s necessary to state the obvious. Roasted Potatoes with Sea Salt and Thyme is a simple side dish, a predictable accompaniment to meats and fish. An obvious choice, yes, but also an elegant reflection of simplicity and a delectable sum of its ingredients. Predictability can be reassuring. And these days it’s nice to have a little predictability to rely on – especially when it looks and tastes as good as this.

Roasted Potatoes with Sea Salt and Thyme
Serves 4 as a side dish

1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish

Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes. Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes. Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs.

If you like this, you might enjoy these recipes from TasteFood:
Smashed Potatoes and Celery Root with Horseradish
Macaroni Cauliflower and Cheese
Southwestern Spiced Sweet Potato Fries

or these recipes from the food blogs:
Sweet Potato Chips from Oui Chef
Sweet Potato Black Bean Enchiladas from Gluten-Free Goddess
Parmesan Hasselback Baked Potatoes from Family Fresh Cooking

Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery Root potatoes tf

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don’t let it’s gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews.

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Peel the potatoes if you prefer a smoother texture.  Serves 6-8.

1 1/2 pounds yukon gold potatoes, cut into 1-inch pieces
1 1/2 pounds celery root, peeled, cut into 1-inch pieces
Bouquet garni: 1 bay leaf and 3 thyme sprigs, tied in cheese cloth with kitchen string
1/4 cup unsalted butter, cut into pieces
3/4 cup sour cream or creme fraiche
3 tablespoons finely grated fresh horseradish, divided
3 tablespoons finely grated Parmigiano-Reggiano cheese, divided
1 teaspoon black pepper

Combine potatoes and celery root in large pot. Cover with cold water. Add bouquet garni and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender, about 20 minutes. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, 2 tablespoons horseradish, 1 tablespoon cheese and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)

Preheat oven to 350 F. (180 C.) Mix 1 tablespoon horseradish with 2 tablespoons cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately.

Roasted Red Potatoes with Garlic, Lemon and Mint

Roasted Red Potatoes

Do not underestimate the power of the side dish. Roasted potatoes are meat’s best friend and a dependable side kick in any season. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, and Roasted Red Potatoes with Garlic, Lemon and Mint are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Be sure to toss the potatoes with the garlic, lemon and mint when they are warm from the oven, so the heat will coax out the aroma of the garnishes. Serve warm or at room temperature.

Roasted Potatoes with Mint, Lemon and Garlic
Serves 6-8 as a side dish

2 pounds (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C). Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or cool slightly.

Cheddar and Garlic Smashed Potatoes

Garlicky Smashed Potatoes

(Do not read further if you are on a diet.)

These potatoes are wickedly good. Until now they have been linked to other recipes as an accompaniment on TasteFood, but it’s high time they get their own post. I have often found mashed potatoes bland in flavor and boring in texture, half-heartedly nibbling spoonful after spoonful in search of an extra something that’s missing.  Cheddar and Garlic Smashed Potatoes are my answer to this conundrum. These potatoes are chunky and rich, flecked with potato skin and onion, and finished with melted cheese on top. Cream cheese, sour cream and butter bind and elevate the potatoes, while garlic adds depth and oomph to the flavor. There are some members of our family who are lobbying to call this a main course, not a side dish. Need I say more?

Cheddar and Garlic Smashed Potatoes

Serves 6-8

3 lbs. Yukon gold potatoes
6 ounces cream cheese, room temperature
1 cup sour cream
6 tablespoons unsalted butter, melted
1 small yellow onion, grated, with juices
2 garlic cloves, minced
1 1/2 grated sharp Cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat oven to 350 F. (180 C.) Butter a 3 quart baking or gratin pan. Quarter potatoes. Place in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer until tender; drain. Return potatoes to pot. Smash potatoes with a potato masher. Add cream cheese and continue to smash potatoes until cream cheese is incorporated. Add sour cream and butter and mix well to combine with a wooden spoon. Add onion and garlic. Stir in 1 cup Cheddar cheese. Add salt and pepper to taste. Transfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.



Lemons and Lamb

Spring has arrived in the northern hemisphere – or so the calendar says, for those who seem to be experiencing extended winter weather this season. Here is a favorite menu I like to serve for friends and family, that uses some of the wonderful fresh produce appearing in the markets and gives an excuse to dust off the barbeque from its winter sleep.

Thursday Asparagus

Asparagus with Lemon and Olive Oil:

A simple and elegant way to serve either green or white asparagus.  Use a vegetable peeler to peel the tough outer skin away from the white asparagus. Serves 6.

2 pounds asparagus spears, ends trimmed
1 lemon
2 tablespoons extra-virgin olive oil
Sea salt

Steam asparagus or cook in a large pot of boiling salted water until crisp tender.
Drain; transfer to a large serving dish.  Cut lemon in half.  Squeeze juice from one half lemon over.  Drizzle with olive oil.  Sprinkle with sea salt.
Cut remaining lemon half in slices and arrange over asparagus as garnish.
Serve warm or at room temperature.

Grilled Butterflied Leg of Lamb with Rosemary and Garlic:

Ask your butcher to bone and butterfly the lamb. Serves 6 – 8

1/4 cup extra-virgin olive oil
1 tablespoon Dijon-style mustard
4 garlic cloves, minced
3 tablespoon fresh rosemary
Coarse sea salt
Freshly ground black pepper

1 5-6 lb. (3 kg.) leg of lamb, boned and butterflied

Place lamb in a wide bowl or dish.  Combine olive oil, mustard and garlic in a small bowl. Pour over lamb and distribute evenly with hands. Sprinkle with sea salt and black pepper. Allow to sit and marinate at room temperature for one hour.  (Can be prepared up to 24 hours in advance.  Cover and refrigerate. Allow to come to room temperature before grilling.)
Prepare barbeque. Grill lamb, turning, until meat thermometer inserted in thickest part of meat registers 130 F. for medium-rare, about 25 minutes.  Alternatively, roast in a pre-heated 425 F. oven approx. 30 minutes. Transfer meat to cutting board, tent loosely with foil and allow to rest 10 minutes.
Cut lamb in slices and garnish with fresh rosemary sprigs.

Steamed New Potatoes with Italian Parsley:
Fresh, fast and deliciously simple – it doesn’t get easier than this.

3 pounds new potatoes, washed
Extra-virgin olive oil
Sea Salt
1 bunch flat leaf parsley, washed, dried, stems trimmed

Steam the new potatoes until tender. Transfer to a bowl. Drizzle with olive oil (or toss with butter, if you prefer.) Sprinkle with sea salt.
Toss with parsley and serve.

Lemon Cheesecake

Lemon Cheesecake with Strawberries
An easy version of a timeless classic.  Prepare this cake one day before serving.

Serves 10 – 12

For the crust:
8 ounces graham crackers or digestive biscuits, in pieces
3 tablespoons brown sugar
1/2 cup unsalted butter, melted

For the filling:
20 oz. (1 1/4 lb.) cream cheese, room temperature
3/4 cup sugar
8 oz. (1/2 lb.) Mascarpone cheese, room temperature
3 large eggs
2 tablespoons lemon zest
1 tblsp. fresh lemon juice

For the strawberries:
1 pound strawberries, hulled, halved
3 tablespoons sugar
1 tablespoon fresh lemon juice

Make crust:
Preheat oven to 350 F. Wrap a 9 inch springform with foil.
Combine graham crackers and brown sugar in bowl of food processor and finely grind.  Add butter and blend using on/off turns until crumbs are moist.  Press crumbs onto bottom and 1 inch up sides of springform pan.  Chill while preparing filling.

Make filling:
In a bowl of electric mixer, beat cream cheese and sugar until light and fluffy.  Add Mascarpone cheese; beat until smooth.  Add eggs one at a time, beating 30 seconds after each.  Mix in lemon zest and juice.

Pour filling into crust.  Bake until cake is puffed at edges and center moves slightly when shaken, about one hour.  Transfer to rack and cool completely.  Cover and chill overnight.

Make strawberries:
In a bowl toss strawberries with sugar and lemon juice.  Allow to sit one hour before serving.  (Can be prepared 3 hours in advance.  Cover and refrigerate.  Serve at room temperature.)

To serve cake, run knife around sides of pan to loosen.  Release pan sides.  Place cake on plate and cut in slices.  Serve with strawberries.