Tag Archives: potatoes

Roasted Chicken with Potatoes, Arugula, Garlic & Yogurt

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Ingredients:

  •  1 1/2 pounds of chicken thighs and drumsticks
  •  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  •  2 1/2 teaspoons of kosher salt, more as needed
  •  1/2 teaspoon of black pepper, more as needed
  •  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
  •  1/2 teaspoon ground cumin
  •  4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
  •  1/2 teaspoon of lemon zest (from 1/2 a lemon)
  •  1/2 cup of plain yogurt (do not use Greek yogurt)
  •  1 small garlic clove
  •  2 ounces of baby arugula
  •  Chopped fresh dill, as needed
  •  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.

 

 

ULTIMATE ROASTED POTATOES (SERVES 6)

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  • 3 ½ POUNDS Yukon Gold potatoes, peeled and cut into 1 ½ inch pieces
  • Kosher salt and pepper
  • ½ t. baking soda
  • 6 T. duck fat
  • 1 T. chopped fresh rosemary

Adjust oven rack to top position, place rimmed baking sheet on rack and hear oven to 475 degrees.

Bring 10 cups water to boil over high heat.  Add potatoes, 1/3 cup salt and baking soda.  Return to boil and cook for 1 minute.  Drain potatoes.  Return potatoes to bot and place over low heat.  Cook, shaking pot occasionally until surface moisture has evaporated, about 2 minutes.  Add 5 T. duck fat and 1 t. salt.  Mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.  Remove baking sheet from oven, transfer potatoes to sheet and spread into even layer.  Roast for 15 minutes.  Remove sheet from oven.  Using a thin, sharp metal spatula, turn potatoes.  Roast until golden brown, another 12-15 minutes.  While potatoes are on roast, combine rosemary and remaining 1 T. duck fat in a bowl.  Remove potatoes from oven.  Spoon rosemary fat over potatoes and turn again.  Continue to roast until potatoes are well browned and rosemary is fragrant, about 3-5 minutes.  Season with salt and pepper and serve immediately.

WINTER VEGETABLES

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  • 6 # red potatoes

  • 3 # brussel sprouts

  • 1 ½ # parsnips cut in 2” sticks

  • 1 ½ # carrots diagonally cut in slices

  • 1 ½ # small turnips cut into sixths

  • 3 sticks unsalted butter

  • 1/3 cup horseradish

  • 1/3 cup cider vinegar

  • 1/3 cup minced fresh dill

Steam vegetables.  Mix melted butter, horseradish, dill and vinegar.  Pour over
vegetables.  Keep warm in 200 degree oven.

SCALLOPED POTATOES

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  • 2 T. unsalted butter

  • 1 medium onion minced

  • 2 medium garlic cloves minced

  • 1 T chopped fresh thyme leaves

  • 1 ¼ t. salt

  • ¼ t pepper

  • 2 ½ # russet potatoes (about 5)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 2 Bay leaves

  • 4 oz cheddar cheese

Sauté onion and garlic in butter.  Add thyme, salt and pepper.  Add sliced potatoes, cover with broth and cream and bay leaves.  Reduce to simmer,
cover for about 10 minutes.  Discard bay leaves.  Add cheese.  Bake uncovered 15 minutes at 425 degrees.