Ingredients
- boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
- carrots
- onions
- olive oil
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- other options: brussel sprouts, zucchini...
Preparation
Preheat oven to 450°F.
Cover potatoes with salted cold water
by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender,
12 to 20 minutes, depending on type of potato. Drain in a colander and
pat dry.
Toss potatoes with oil back in the pot. Spread potatoes
in 1 layer in a large roasting pan, add other faster cooking vegetables eg carrots, onions and/or brussel sprouts, zucchini etc and drizzle more olive oil. Roast in middle of oven, turning
once, until golden, about 30 minutes. Toss with salt and pepper.
Cooks' note:
· Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.
First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.
No comments:
Post a Comment