Salt Pepper Roasted Potatoes With A Pancetta Sauce Recipes

Steps:

• Cut the potatoes into halves, quarters, or eighths if really large - you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
• Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
• Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.

Steps:

• In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
• In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
• Preheat the oven to 400 degrees F.
• Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
• Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.

Steps:

• Potatoes -- Toss the potatoes with the olive oil and lay flat on a cookie sheet lined with parchment paper for easy clean up, or just right on the cookie sheet, and season well with salt and pepper. Make sure that they are well covered with salt and pepper. Bake on the middle shelf at 450 degrees until fork tender. Depending on the size, it will take 30-50 minutes. Once fork tender; remove and and cover as you make the sauce.
• Pancetta Sauce -- Add the olive oil to a small saute pan on medium high heat. Add the garlic, onion and pancetta and saute until the onion is tender and the pancetta is golden brown and crisp, about 5-7 minutes. The pancetta will give off enough drippings so 1/2 teaspoon olive oil should be plenty. Once the pancetta is crisp, add in the butter and parsley. You can add more butter if desired, that is more of a personal preference.
• Finish -- Add the potatoes to a serving platter and drizzle the pancetta sauce over the potatoes. ENJOY!

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

Steps:

• In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
• Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
• Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

Steps:

• Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
• Transfer to a bowl and serve.