Archive for January, 2012
Here are the recipes for the potatoes and green beans on the plate – easy and delicious! I hope I altered the post so that you can easily print it!
Shingled Roasted Potatoes
Use smooth flat russet baking potatoes – as many as you need. Scrub them well and dry. You need to peel the top 1/2 to 2/3 only of the potato; find the flat side and hold it in your hand. Since you are going to place it on a baking sheet to roast, you want the unpeeled bottom to lay flat with the top peeled part of the potato straight up. That sounds complicated, but if you look at the picture it makes sense.
With top half peeled, use a very sharp knife to thinly slice each potato through to the peel only, halfway through. Steve made about 20 slices in each potato. Brush top with olive oil and sprinkle kosher salt on top. They looked a little strange at this point; I wondered if the extra 15 minutes it took (for 7 spuds) was going to be worth it!
Bake in a 425 oven for a little over an hour. If you are using a convection oven, check them after 30 minutes – they may get too crispy on the top. You can either move them to the bottom of the oven, cover with foil, or move them to a non-convection oven. You don’t want the top to get too brown before the bottom half is done. When the potatoes are done, they fan out a bit and you get the shingled effect. The extra time was worth it.
Green Beans with Dried Cherries
This is super easy. Steam fresh, trimmed beans for 6-10 minutes. Drain, transfer to serving dish. Drizzle a little extra-virgin olive oil on top, add as many dried cherries or cranberries as you like. Season with a little kosher salt.