Potatoes

Slow Cooker Beef & Winter Vegetable Soup

December 14, 2016 by The Partial Ingredients

Slow Cooker Beef & Winter Vegetable Soup

I love root vegetables and squash this time of year. What could be better then throwing a bunch of different winter veggies into a pot to simmer for hours? This recipe is simple and doesn’t have a ton of moving parts–except for your knife. It will be doing a lot of moving and chopping. I recommend a good sharp knife for the vegetables, especially when it comes to butternut squash. Squash is a notorious one for cuts especially if you’re using a dull knife. I like the simplicity of the flavors in this one–just a few herbs, garlic and Worcestershire to season the broth. The medley of vegetables all go so well together. I added a little flour to thicken up the broth but you can adjust that amount to your liking. I garnished each bowl with some fresh parsley and aged white cheddar. Some crusty french bread would be perfect for soaking up the broth too!

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Lemon & Herb Roasted Potatoes

November 12, 2015 by The Partial Ingredients

Thanksgiving is quickly approaching so I thought I would share one of my favorite ways to cook potatoes. While mashed potatoes are always the tried and true way to go for Thanksgiving there are many other options to try this year. This one pairs great with turkey and most other sides you could think of. When it comes to roasting potatoes I go with the red variety as I prefer the flavor of their skins to russets. I also happen to be a big fan of garlic so this recipe is generous with the stuff. Feel free to cut back if you prefer a milder flavor. Always go with fresh when it comes to the herbs. I chose fresh thyme since it pairs great with just about anything. Feel free to add other herbs, like rosemary, if you like. It’s also important to use a good, coarse sea salt. Normally I’m fine with regular salt in the majority of recipes but when it comes to this recipe I prefer sea salt far and away. I recommend the Celtic variety but Himalayan works nicely too.
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Roasted Winter Vegetable and Ricotta Pizza

December 9, 2012 by The Partial Ingredients

This recipe is a perfect and easy pizza for cold winter nights! The roasted vegetables are a mix of red potatoes, butternut squash, onions and carrots baked in the oven until tender. The mozzarella and ricotta go very well with the veggies. The vegetables are seasoned simply with fresh rosemary and garlic. I like to pre-bake the pizza dough crust before adding any of the other ingredients just to ensure that the crust is cooked through and not too soggy. I really liked how all the veggies worked so well together so I will definitely be having this again sometime!

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Baked Moroccan Potato Fries with a Yogurt Dipping Sauce

February 23, 2012 by The Partial Ingredients

I have found myself taken with the flavor of Moroccan seasonings for a while now and I’m always trying to figure out new ways to use them. Since I regularly make my Moroccan chicken I try to mix things up a bit with side dishes. This time I tried a Moroccan style french fry with a yogurt dipping sauce. The fries were so good and had just the right amount of crispiness on the outside. Baked potato fries are a lot healthier than regular french fries as they are simply tossed in olive oil and roasted in an oven. I sprinkled a little ginger on them along with a little harissa chili paste which brought a nice heat to them. Then I drizzled honey and lemon over the fries and baked them for an hour or so. This allows the inside to get tender while its baking at a lower temperature. The secret to getting a good crispy outside is to broil the fries for about 10 minutes at the very end. The broiling process helps caramelize the outside and evaporates any extra lemon juice on the pan. The dipping sauce was the perfect accompaniment to cool down this spicy and sweet Moroccan side dish.

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Roasted Moroccan Potatoes

October 23, 2011 by The Partial Ingredients

Since I already tried Moroccan couscous I thought it would be nice to try something different. I decided on roasted potatoes and they turned out very nicely. They went great with the Roasted Moroccan chicken and had very good flavor. The honey mellows and contrasts with the spicy harissa and lemon juice. The honey also caramelizes the potatoes and the result is a crispy, golden outside. The only downside is that honey has the tendency of sticking to the pan so use a generous amount of olive oil and turn the potatoes every 12-15 minutes or so. To get the potatoes extra crispy on the outside I sometimes turn the oven to the broil setting the last 3 minutes of baking.

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Roasted Sweet Potatoes with Brown Sugar and Cinnamon

November 29, 2010 by The Partial Ingredients

Bright orange sweet potatoes are a great table decorator for Thanksgiving. I had these over the holiday and they were so delicious! They were nicely browned, not too sweet, and very tender.

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Italian Sausage with Roasted Potatoes and Peppers

November 14, 2010 by The Partial Ingredients

This is one of those meals where all the flavors perfectly compliment each other. The peppers and onions are sweet and a little spicy, as is the sausage, while the roasted potatoes provide a counterpoint to the spicier flavors. The key to this dish is to get quality italian sausage, preferably on the spicy side. If it says grass fed/free range on the label the quality will likely be a bit better.

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