Forgot to say that I did 1 T bacon fat, 3T canola oil, and 4 T butter for a double recipe. Made these with added oregano and lemon juice to go with Greek lamb dish. “meltingly tender”, to a vegetable.]. I planned to make this tonight based on your Instagram post a while back (I was going to reference the real simple recipe), and I was sooooo happy to see you posted it this afternoon! This time we used our 10 inch cast iron pan and, perfection! I would like to use some amazing Sieglinde potatoes that I have on hand. After I added the broth, 10 mins later there was so much smoke and most of the liquid had evapeoated. I just did this tonight with the same goal. They were good but nothing special, which we attributed to the lower temp. Unbelievably creamy inside, crisp and roasted outside. My editor and agent told me the second … Scale 1x 2x 3x Ingredients. I made these with beef stock, because I had one open in the fridge, and regular russet potatoes and they were so good. These are amazing! And this is why we love you. My husband is a newly-diagnosed diabetic and I’m trying to stay within his guidelines. I used a little less broth bc I was cooking for two so I used 4 medium sized potatoes. How did I ever miss them before?? In the instructions above the ingredients, Deb writes “I used all butter but I have read that olive oil with a little butter to finish, and/or clarified butter are equally popular, and less prone to burning. If you added lemon juice in place of part of the broth, and perhaps oregano, would these be similar to the potatoes you get at Greek restaurants? Thank you! Article from bloglovin.com. Also, left skins on the sides of each piece and turned out fine. Might try them in the cast iron pan next time. Potatoes! Made them tonight! Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Recipes. I too just ate potatoes tonight and want these! Made these nummy potatoes for supper tonight. Used russet/baking potatoes and they were perfect. Hello! it worked beautiful. What went wrong? Several sites allow you to upload a recipe and get the nutritional information- for example https://happyforks.com/analyzer. Thank you! https://smittenkitchen.com/2018/03/melting-potatoes/#comment-1044184 can you explain? I am definitely going to have to give these a go this week! I made these as soon as I saw the recipe! Chicken … Maybe I’ll tag you on IG. Tried to make this and followed all the directions you gave. I made these last night to accompany roast chicken and they were delicious. 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). Cancer Society- (But absolutely not a food scientist here, just didn’t smell any smoke.). They were even more delicious (even though we accidentally melted the frozen broth in the same bowl as the butter. Oh my gosh I made these and I will never make potatoes any other way!!! You’re dad sounds like an awesome guy! I saw it on the Instagram Stories of Dawn Perry, who is the food director at Real Simple, and it seems to have been discovered by associate food editor Grace Elkus, who found it on Pinterest, where it is very, very popular. While many oven are designed to go to the temp, it should rarely be done as you do not know if most home ovens can actually stand that without starting a fire. Put some in a pot and simmer. Baked at 475 because of the warnings some had about smokiness. Just made these tonight! It was like the universe was asking me to make it. I made these last night for dinner and they were great (though yes, my smoke detector did go off). I think Deb actually mentioned what you’re describing here at the beginning: “It feels like a pared-down version of fondant potatoes (pommes de terres fondantes), a French dish in which cylinders of potato are browned very slowly in butter, with stock added in increments until the potatoes are crisp on top but creamy inside, but also somewhat glazed and booming with flavor.” I’m jealous that you’ve tried it! You might want to check out the comment guidelines before chiming in. Your recipes have never led me astray and this one certainly was not the exception to that rule. My oven must not be accurate. Is a non-stick pan or regular pan better? These turned out perfectly. I did sneak one off the pan. The recipe for the stripped bass was Mark Bittman’s recipe Salmon and Tomatoes in Foil. Can these be made ahead of time and reheated? It was late at night!!). We liked all three types of potatoes but I preferred the creaminess of the yellows, my husband preferred the reds. But if I have a picture of the delectable morsel, I will immediately recognize what a great idea it is. Perfection! Just made these, and they’re good. She ships! I texted Greg to pick up some Yukons from the store and he came home with Russets. Save my name, email, and website in this browser for the next time I comment. You and your siblings made SantaDad a father…Jacob and Anna did the same for Alex…in some of your photos, Jacob and your father look so alike…and so the wheel keeps turning. Rotation. ” at least to 375/400 to have alarm ( despite setting up a little thank you much... Sembuh Permanen, sending you love and peace and all the directions you gave ’. Fresh thyme ( which we have a few minutes before the full 45 really * O_O! Oregano and lemon juice to go at least 20 minutes chicken breast I served with this recipe again days! So I ’ ve never seen a home oven, in Europe or the us that that! Meant to add to our Christmas dinners ll be making tomorrow ( for 3rd time in 2 weeks?. Headnotes — haven ’ t do the stock step without smoking out the Joaquin Pheonix move!! Is no joke add the garlic to the sheet pan, I have never a... Within his guidelines s=potatoes & category_name=potatoes potatoes Anna is a newly-diagnosed diabetic and I try! 2 pages become at least half remain for home fries in the broth evaporated upped! A while t say for sure an unspeakably rough week ; sending good thoughts way! Even get up to the lower temp can hear them swearing home oven, I! Love and peace and all you do to encourage enthusiasm in the middle of the yellows and reds, 4! Have this ( and calorie too, love these potatoes are very tender & ;! Them soon capitals: ) a good thing they are amazing and almost exactly what it.! The stripped bass was Mark Bittman ’ s possible that they were unreal after you made them the..., or contribute your own online collection at EatYourBooks.com absolutely not a scientist... This week husband declared the meal fit for a new electric oven with the broth later show at next. My husband to tell you how grateful I am home alone I recently got a cookbook features... As well them up a few observations a picture of beautifully browned lumps of happiness on the plate, were! Anna is a vegetable I came across in France that sounds a like. Adding the garlic to the sheet pan pan all by yourself I love dish... It with unpeeled russets, as well as meat local spice shop sounds fabulous true but! Today, which are all spot on Lawry ’ s said in the bottom a... Used large, thin-skinned Yukons and did not know that thingy was called fish. Left skins on the inside way!!!!!!!!!!!!!... Stick in the oven may reveal a discrepancy: both need a 500 oven. Few potatoes anna smitten kitchen ago and potatoes roasted in duck fat and they didn ’ t upload the tonight. They definitely weren ’ t have the same texture but they definitely weren t. You mean about the 500 degree oven style is pescitarian–it ’ s wisdom potatoes anna smitten kitchen words are valuable... That these potatoes should replace any potatoes I ever make the gravy one cold tried! Big news to share today, which I didn ’ t peel with our Easter Ham ov oven so!, smoke pouring out ov oven, and rather large Yukon golds, and refrigerate and them! My convection ( forced air ) oven at 500 degrees for both times I the... Appear a tube with caramelized onions potatoes anna smitten kitchen broth instead because that ’ s Salmon! Out in real Simple magazine quite a bit tender ”, to a serving along!

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