Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.
Roasted Potatoes with Sea Salt and Thyme
Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.
1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish
Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.
Posted in gluten-free, side dish, Vegetables and Salads, Vegetarian
Tagged easy, gluten-free, Lynda Balslev, potatoes, recipe, roasted, side dish, TasteFood
baby carrots, balsamic vinegar, olive oil, thyme sprigs, kale flowers, sea salt
I bought a sack of tiny carrots today at the farmers market just because of how they looked. They were not your average stick straight roots, but funny finger sized squiggles with knuckles, knobs and twists – think samba dancing semicolons. New and sweet, these little babies were the first of Spring, demanding the simplest of preparation. I decided to match their sweetness with a sprinkle of sugar, salt and splash of balsamic vinegar. A quick roast in the oven, softened them to crisp tenderness, shellacking the vinegar in a shiny caramelized coat. What you see is a mere half of my bounty, since I couldn’t stop nibbling the rest while taking the picture.
Balsamic Roasted Carrots
Try to select organic carrots, which will save you the fussy step of peeling.
Serves 4 to 6.
2 pounds organic skinny carrots, washed
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Small bunch of fresh thyme sprigs
2 tablespoons balsamic vinegar
1 teaspoon sugar
Sea salt flakes
Heat oven to 400° F. Trim the ends of the carrots. Place in a large bowl. Add oil, salt and pepper. Toss to coat. Pour onto a rimmed baking sheet. Scatter the thyme sprigs over the carrots. Roast on the middle rack of oven until carrots are crisp tender, 8 to 12 minutes, depending on thickness of carrots.
Remove carrots from oven. Turn on the broiler. Drizzle the carrots with balsamic vinegar and sprinkle with sugar, and jiggle the carrots around to coat. Return to top rack in oven. Broil until slightly caramelized and golden, 1 to 2 minutes, shaking pan once or twice. Serve warm sprinkled with sea salt flakes.
Posted in Farmers Market, gluten-free, side dish, Vegetables and Salads, Vegetarian
Tagged balsamic vinegar, carrots, Lynda Balslev, recipe, roasted, side dish, TasteFood, TasteFoodblog, vegetable, vegetarian