I think new potatoes work best for this recipe, or Yukon Gold. A combination of black & white pepper along with some coriander, it’s fabulous on steak and beef roasts.įor my perfect potatoes, though, the Shallot Pepper is THE way to go. The Mignonette Pepper is a new discovery, and we’re in love with it as well. I use the Shallot Pepper seasoning on everything. In fact both these seasonings are so wonderful, I am giving them away to one lucky person (see my Dinner Is Served Facebook page) for details. Last but not least, the secret ingredient for my perfectly roasted potatoes: Penzeys Shallot Pepper seasoning. This super strong, chain mail makes cleaning cast iron a breeze and gets a full 5 stars on Amazon with almost 5,000 reviews and it’s only $13.99! You may certainly roast these on a sheet pan but I find the heat retention of the cast iron makes for the best roasted potatoes.Īlong with your cast iron skillet, the second must have is a recent addition to my kitchen : The Ringer stainless steel cast iron cleaner. Ready to use right out of the box and will just get better with age. You can purchase a new, pre-seasoned skillet on Amazon for a mere $14.88. A pan that Martha Stewart once proclaimed an “essential kitchen tool”. Three MUST HAVES before we get to the recipe: I highly recommend the pan of a thousand uses: Lodge 10.25″ Cast Iron Skillet. After much trial and error, I finally got it! With, of course, a lot of help from Penzeys Shallot Pepper seasoning and my cast iron skillet. My goal was always to get them just crispy enough on the outside, tender on the inside. Digging below the surface you find many elements: the perfect size to cut the potatoes, the right amount of olive oil, cooking temp and time. In theory, roasting potatoes should be as easy as boiling an egg or toasting bread, right? Ironically, I struggled for years to nail down this recipe. The key being you won’t even need to look up the recipe and that…is what learning to cook is all about. Once mastered, you’ll go back to this recipe time and time again, maybe varying the seasoning or garnishing with some different herbs. Just like making an omelette or roasting a chicken, everyone should master the art of roasting potatoes. But more importantly it’s based on technique and open to countless variations. I would like to think that Julia would appreciate this recipe. Truer words have never been spoken, and from none other than the late great Chef and my personal inspiration. You get what’s in season and you know what to do with it.” – Julia Child “You learn to cook so that you don’t have to be a slave to recipes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |