Tag: #2024

Literally the best breakfast potatoes

Posted on by initialfriend
The literal best potatoes
The literal best potatoes
  • 5 medium to large potatoes
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 oil or butter
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder or chili flakes
  • 1 tbsp garlic powder
  • 1/2 tsp salt

Preheat oven to 450* and line a baking sheet with parchment paper.

Dice potatoes and boil them with baking soda and salt until cooked through (you want them to even be on the edge of overdone). Drain.

In the same pot you used to boil the potatoes, add the oil/butter, smoked paprika, chipotle, and garlic. Allow residual heat to melt the butter and then stir all to combine. Add potatoes back to the pot and toss to coat.

Spread into a mostly single and even layer on the baking sheet—don’t forget the starchy clumps in the pot! Those will crisp up.

Bake for 45-50 minutes, tossing every 15 minutes, until super crispyyyy.

Notes:

You can add diced bell peppers, fresh garlic (only in the last 10-15 minutes), or any other veggies to the sheet pan—just be mindful of the water content to prevent steaming.

Sichuan potatoes: toss boiled potatoes with salt and butter/oil and roast for 30 minutes (tossing after 15), then add 1 tsp ground Sichuan peppercorns, 1 tbsp cumin, 1 diced jalapeño, 1/2 cup sliced scallions, 1 tbsp minced garlic, and 1 tsp minced ginger; roast until crispy. 

Sheet pan gnocchi with roasted garlic

Posted on by initialfriend

Sheet pan gnocchi with roasted garlic

  • 1 lb cherry tomatoes
  • 1 tsp herbs (I like rosemary, oregano, and thyme)
  • 1 head of garlic
  • 1/4 cup olive oil
  • 2 cups massaged kale
  • 1 can white beans (I use great northern)
  • 1 packet of gnocchi
  • salt, pepper, and additional olive oil to taste

 

Preheat oven to 450 degrees and line a sheet pan with foil and then parchment paper.

Halve cherry tomatoes and toss with olive oil and herbs on the prepared sheet pan.

Cut the head of garlic in half—cutting across the cloves—and place inside foil packet. Drizzle with olive oil. Place on the sheet pan.

Roast the tomatoes and garlic for 30 minutes.

Carefully remove the pan from the oven and mix in massaged kale and rinsed white beans. Toss to coat, adding more oil if preferred.

Return pan to the oven and roast for another 15 minutes, until beans start to crisp up.

Carefully remove the pan from the oven and use tongs to move garlic packet to a cutting board. Remove half the garlic head to the cutting board. Press out the softened garlic and mash it into a paste. Add garlic paste and gnocchi to the pan. Toss to coat and combine all. (You could also do this at the end!)

Return pan to the oven and roast for another 10 minutes until gnocchi is soft in the middle with a little crisp on the outside and cooked through.