Hello, my name is Chris and I love roasted vegetables. Specifically I love roasted potatoes. I don’t think my family shares my undying potato love, however. Unless saying that you are going to wish for a potato famine is a compliment.
I have a problem with getting stuck on a certain food and making it over and over again until I am sick of it and/or my family stages a revolt. Summer 2007 will always be known as the Summer of Hummus. Just ask Susan, she told me on the phone the other day that she hasn’t eaten hummus since July when we spent a week together and I forced her to eat it every day.
And this is the Winter of the Potato. Amen.
This is one of those recipes that is so easy and so versatile. You really can’t mess it up.
Yukon gold potatoes, scrubbed, skin left on
Big carrots, scrubbed, unpeeled
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
In the morning I take a large ziploc bag and pour some olive oil into it. Then I dump all the spices into the bag. (You can use whatever spices you like, add more chili powder and chipotle pepper if you like things more spicy or use none at all if you don’t.)
The I take the frozen chicken breasts and stick them in the ziploc bag to marinate on the counter. Every time I walk by I squeeze the bag and rub the spices around.
Back to the potatoes and carrots. After you scrub them you need to cut them up. Like this:
If you do not have little
slaves helpers, you will have to do it yourself.
Holding the carrot up to your nose and pretending you are a snowman is optional, though highly recommended. As is singing the song Frosty the Snowman, because then you will realize that Frosty has a button nose. Why does he have a button nose? He totally should have a carrot nose. Speculate that maybe because he smokes a corn cob pipe a carrot nose would be a fire hazard.
Put one carrot aside in the refrigerator to save for the next snowman that you build.
Put all of the chopped carrots and potatoes in a baking dish.
You know what, toss in an onion. I like to leave the onion in big chunks so that I can easily remove them from the plates of the picky children.
Pour olive oil over this and mix it up really well so all the pieces are coated. Sprinkle liberally with sea salt.
You are now going to cover it with tinfoil and put it in the oven set to 350 for an hour.
When the hour is up, pull the baking dish out and put the chicken breasts right there on the top. Pour the whole bag in. Cover with tinfoil and pop back in the oven for 30 minutes, or until your breasts are done. Chicken breasts that is. Not your breasts. Those probably are done. Are you there God? It’s me Chris, still waiting for those breasts you know.
Take out of the oven, remove the chicken breasts. Stick the baking dish back in the oven set to broil for five minutes or so. You don’t have to do this part, but I like them to get crunchy on the outside. Just don’t forget about them or they will burn.
(You can do this with any kind of meat. Last weekend I used a pork rib roast. Which in some ways was easier because it took the same amount of time for the roast to bake as it did the potatoes. Not the same spices though. I used sea salt, rosemary, thyme and garlic. I also made little slits in the pork roast and put garlic gloves in the little pockets.)
My favorite part about this meal is the leftovers.
The next morning I take the potatoes and fry them up in a pan , like hash browns. I am wishing I had some of this leftover right now.
So c’mon and join me in the Winter of the Potato.
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