I am a teacher by day but food is one of my greatest passions. It is so touching to me that he kept up on her blog, but of course, he would! She roasts Yum! Absolutely delicious! Reheat them uncovered. The only two adjustments were the oven was only 475 – and that the last 15 minute cook was half the time. Also: I would be making for a lot of people for Passover – a lot going on in my kitchen – so I’m wondering if I could make them earlier in the day and then just reheat in a hot oven right before eating. My oven is brand new, so I turned the temp down to 475, other than that, I followed directions to a tee. Potatoes roasted in duck fat are one of my absolute favorites. Is there a way to bring those comments up, or did you just go back to the beginning of the blog and look for SantaDad? May 21, 2017 - potatoes anna + new cookbook preview, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ Baked at 475 because of the warnings some had about smokiness. Did the sweet potatoes turn out well? 5. Fed 11 of us. My oven must not be accurate. Also, left skins on the sides of each piece and turned out fine. Thank you for the delicious pairing, and all you do to encourage enthusiasm in the kitchen. Maybe? Used a rich homemade vegetable broth, fresh herb blend, and was out of garlic so used cut shallot with the broth finish…excellent! My guests were obsessed and demanded the recipe. Deep baskets keep onions and potatoes separate – and neat! And thank you for yet another wonderful recipe. Gah. Recipes. Thank you for the generosity of your time and perspective. Mmmmmmmm. (Perhaps I need my oven re-calibrated?) I did read all the comments, but have you ever tried “Smashed Potatoes” it is similar to the recipe and it is in a book “Oh! You are my soulmate cooking friend. Potatoes Anna, also called Pommes Anna is a classic French dish of sliced potatoes beautifully arranged and baked in a round skillet our pan. Thanks for the recipe! It did get a little smokey, but definitely worth it. And yes it was a strictly meat and potatoes, full on comfort food kind of a night ) because he couldn’t stop raving about these darn potatoes. depends on how burned on something and how much as to how long. 1 1/2 t. kosher salt. Thinking of you during this time. They didn’t get as brown as the ones pictured. These are so good! Made these with Kennebec potatoes from the farmers market, and at 475 because my oven hates being at 500. So yummy! Required fields are marked *. Why does this recipe say 2h30m, when it seems like it’s 45 min of baking, and maybe 15 min of prep? I’m reheating to go with dinner (fake shake burgers on fresh made brioche buns) the boys in our house are going to have tots because they “don’t like roasted potatoes”… weirdos ;). Heat oven to 425°F. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. We’re having people over for brunch tomorrow–sob! Different ovens, but it’s good to watch them carefully. Can you use russet potatoes for this recipe. And though I’ve lived in New England for over half a century, I’d never heard of Farch but will be using it all the time now! Next time, I’ll shave a few minutes off the last 15min roast time as all of the broth evaporated. While some veggie burgers that call for sweet potatoes have you roast one or two first, this one keeps it easy: Simply grate the vegetable right into the bean mixture. Don’t mind if we do! Yukon Golds or similar waxy, more structured potatoes are the way to go, though. Roasted at Not questioning the recipe, which sounds delicious, but I’m curious as to how or why one doesn’t end up with a kitchen full of smoke from burnt butter (which has a quoted smoke point of just 350F). Despite having to wave the smoke away from the fire alarms, my husband has already requested these be made again. DELICIOUS and so easy! This classic French dish consists of thin slices of potato, brushed with butter, and seasoned with salt and pepper. Heat oven to 425°F. I had 5 ½ pound so I split between two quarter sheet pans. I almost burnt my hand on the steam going to turn on the oven light. my teenage daughter tried one cold and tried to grab another. Thank you so much, Deb! What does one serve people during Passover? This sounds tantalizingly delicious to make with chicken broth and herbs to serve at the Pesach Seder meal. Looked beautiful until I used the chicken broth. And blander than I expected, though inexpert fresh herbs in the spring would help. We wanted to try a bit of them all, so we used a mixture of yellows, reds, and russet potatoes. Overall I didn’t feel these were very different from just roasting potatoes in the same pan along with a pot roast; but we’re vegetarian now so I suppose this is what we’d have to do in order to get that pot roast taste. It was hot. I have a bag of yukon gold’s waiting to be into a side dish for company this Friday. Our wonder BollyWood Theater (Indian street food) had a special a couple months ago of roasted butternut squash that was sooo good. I lowered the baking rack for the last 15 mins because it looked like the broth would steam and sputter all over the broiler (this is not a cook’s oven, but it came with the place so what can ya do?). I am a very visual person. It didn’t take long before it went off again. They didn’t brown as much as I expected (there was space between each piece) but they were golden by the end and everyone loved them. https://www.foodnetwork.com/.../three-cheese-pommes-anna-5484551 My family is obsessed with this recipe!! Made these last night, exactly as described with Yukons. I mention them in the headnotes — haven’t tried but it seems others use them. The broth didn’t seem to mellow the blackness. Menu included a standing rib roast, salad with sweet wine vinaigrette and peppermint ice cream pie. Thanks. I am never sure when to use the convection on a recipe or not?? I would Not put Food directly on aluminum foil, especially at these high temperatures. Not sure why this posted as a reply to Dawn’s post. Tuna Salad Baked Potatoes. Use a thin spatula (you all know by now how much I love a flexible fish spatula, especially here) to loosen potatoes and turn them over. Is it possible to include the carb (and calorie too, I guess) content of your recipes? The good news is that at least half remain for home fries in the morning. Thanks for the reminder. I made these again on Christmas at 425F because I was roasting a chicken at the same time, and they turned out great AND they didn’t set off the smoke alarm this time! ok i did not know that thingy was called a fish spatula but they are fantastic. The Smitten Kitchen Cookbook, my debut cookbook, is my love letter to approachable, uncompromised home cooking. October 27, 2017. Next post: asparagus and egg salad with walnuts and mint, asparagus and egg salad with walnuts and mint. I haven’t tried it but they’re halfway between floury (Russets) and waxy (Yukon Gold) so they’d probably work here. Thanks for sharing! For a smaller baking pan that can take 500º F, I used a cast iron skillet. Fondant Potatoes are one of life’s real pleasures. Smitten Kitchen has such comforting savory dishes, and even though I’m generally more inclined towards those savory things, my favorite this past summer was the Strawberry Graham Icebox cake. Dads are such an important part of any girl’s life! While the potatoes were fully cooked, they were still completely pale on the bottom, and slid apart when I inverted the dish onto a cutting board. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. I use locally grown pinkish heirloom potatoes for this, but they were a bit on the small side, so I, too, was afraid the temperature would be too high. I’ve only just heard of these in the past week, when I saw them made in an Instant Pot!! Thanks for posting the recipe! First, I am not one to attempt a new recipe for a gathering. Also, I used just olive oil for a portion for my dairy allergic daughter and they turned out great. It came up many times when I shared this on IG Stories the day I found it. :D. French fries–pomme frites, as they are often called–fried in duck fat are served at every good restaurant I’ve been to on visits to Portland, OR. As with her blog and first cookbook, The Smitten Kitchen Cookbook (2012), Perelman shot and styled all the photos. It is so cool your dad was around for your – much deserved- success. I made this. Chicken Ground Turkey/Chicken Make-Ahead Potatoes Turkey. Definitely a keeper. I made these today and they were incredible! I made these tonight and they were delicious! If you’re in Ontario duck fat is carried Loblaws and Fortinos. Hugs are a balm to the hurting heart. Recipes. I made this for Christmas dinner. i like this melting potatoes recipe, i’ll try to make it, No one mentions the smoke from this recipe. Wow! I don’t have firsthand knowledge of how well they reheat, but I have a few observations. Used clarified butter and thyme. But more important, welcome back. On March 1st, my husband and I decided, on kind of a whim, and because we were renovating anyway, to tear out our kitchen. Do you think one could do the first two stages ahead of time and do the last stage with the broth later? Absolutely the best potatoes I’ve made or eaten!!!!! Potato Salad (with Sieved Eggs and Pickled Celery) Breakfast Potatoes. Just unbelievably melty, delectable potatoes. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. We make something similar that we call Auntie Anne’s Potatoes (named for my Auntie Anne, nothing to do with the mall pretzel company). One question–it says at the top of the recipe, that it takes 2 hours and 30 minutes, but it looks to me like you the total roasting time is 45 minutes . Thanks. I used Yukon golds at 500. 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