Friday, December 27, 2013

Roasted Potatoes and Carrots

For years, whenever I made a roast turkey or chicken dinner, I'd make mashed potatoes. The last few years I began to branch out into domino potatoes, and then scallopped, but this year after watching a Jamie Oliver Christmas special, I decided to try my hand at his method of roast potatoes.

Now I'm hooked. It's the only way my family wants to have potatoes.

You've already done the roast turkey, I know. Here's the thing with all the food blogging-I didn't really want to make our dinner early to have photos, so you're getting them NOW. It's probably post turkey or chicken at your house, but you never know; you may want to make them later on and now you'll have a handy dandy post to refer to, right?

First of all, you need to know that I don't usually use measurements for this. So you're kind of just using your cooking sense, which is good anyway-you don't really NEED exact measurements for this recipe. It depends on how many people you are feeding.

roasted potatoes and carrots

1 kg (or about 2-3 lbs) Russet or Yukon gold potatoes
6 carrots
head of garlic
olive oil
cracked black pepper and salt
2-4 springs rosemary

Heat oven to 400 F.

First of all, dig out a metal roasting pan. I used my 9x13 inch cake pan since I don't have any other pan, and it worked fine. A glass pan will not give you the crispy bits on the potatoes that a metal one will.

Wash and peel your potatoes. Cut them in half if they are fairly small, quarters if they are medium sized.  Put them into a large pot and fill with water until the potatoes are covered. Add about 1 tsp of salt. Bring the potatoes to a boil and cook for about 5 minutes.

Drain the potatoes into a colander and give them a good shake to get the water off. Move them around in the colander so that they get roughed up a little-this gives you lots of crispy bits when they are roasted.

Peel and cut your carrots into 2 inch lengths. Pile it all into your baking dish. Throw in the garlic cloves, separated but still in their skins. Drizzle olive oil over top and with your hands, toss the lot around so that it has a good coating in the oil. Toss the rosemary sprigs over top. You can, if you wish, pluck off all the leaves but as it roasts they will likely fall off anyway.

Place the pan in the bottom 1/3 of your oven for 1 hour, likely under the roasted fowl that you have going above. Give them a good shake and a stir about every 15-20 minutes to keep them from burning on one side. They are finished when cooked through and roasted up nice and golden.

roasted potatoes and carrots 2

There you have it! Perfect roasted potatoes. Yum.
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