Tag Archives: simple

Lovely Roasted Potatoes

I love, love, love roasted vegetables from a pan.

And my husband is such a good sport.  I know he loves them, too.  Without fail, when there’s extras on the pan after we’ve all eaten some, I ask, “Would you like some?” He always replies, “I know how you love them, so you can eat them.” Y’all, that’s L-O-V-E.

In fact, the very first recipe I ever wrote was roasted carrots here.  And I wrote it out because I made it regularly, served to people, and they all said… UMMM HOW DID YOU DO THIS MARVELOUSNESS? (I know, not a word.)  So the truth is that the concept, overall, works for all root vegetables.

Lovely Roasted Potatoes - Foodies Gone Real

Come winter… we eat roasted carrots and THESE roasted potatoes at least once a week. Sometimes more often. Reasons are as follows, in order of importance:

  1. They’re freakin’ awesome
  2. They are SO EASY
  3. They are so cheap
  4. You can multitask (work on other dishes) if you please

And it bears repeating… they’re freakin’ awesome.

INGREDIENTS:

  • 6 small chopped hardy potatoes – think red, fingerling, yellow – NOT mashing kind (no russets!)
  • 3tbl+ Olive Oil
  • Dried herb of choice – 2tsp+
  • Salt & Pepper to Taste (my favorite part of the process, anyway!)

*NOTE: If you’re going to opt to use fresh herbs – which is an excellent choice! – I recommend reading the roasted carrot recipe here for measurements. It converts nicely to the roasted potatoes just fine.

DIRECTIONS:

Preheat your oven to 425*.

After your potatoes are washed and chopped, drizzle your 3 tablespoons of olive oil over your pan.

Dump your potatoes on the pan, and swirl, stir, etc… goal is to get them semi coated. If your potatoes aren’t all coated, add a little more oil.

A good dose of salt, pepper, and your herbs.  When you pull these out to test for doneness, you are also going to test for seasoning – hence the “2tsp+”.  Start with two teaspoons, and if you feel it needs more later, knock yourself out.  Our family’s favorite herb/spice for this is dried thyme. LOVE it.  Pictured here, though, I am using a combination of rosemary and thyme.

Stir/swirl again to coat all the potatoes with the spices/seasonings.

Lovely Roasted Potatoes

You’ll see here I’m baking them along with the Simple Mustard Chicken.  These two dishes go very well together!

Lovely Roasted Potatoes - Foodies Gone Real

Cook the potatoes for a total of 20 minutes, testing at about 15 minutes.  At the 15 minute mark, you’re going to use a spatula to turn/stir so the bottoms of the potatoes don’t over-brown. (Not that I mind the browning. Frankly, I love it.)  This is when you test the seasoning level.  If you bite into a potato and it’s crunchy… likely going to need more than another 5 minutes.  If it’s firm, or almost done, another five will help it evenly brown.

I don’t like to hold to specific times on recipes… it’s misleading for the following reasons:

  1. Gas and electric stoves heat differently
  2. Even different gas stoves heat differently
  3. The type of pan you’re using affects this. For example, a dark metal is likely going to brown it faster, stoneware (think pizza stone) might take longer, especially if not yet well-seasoned

So… you’re going to have to use a little bit of your best judgment here.

Lovely Roasted Potatoes - Foodies Gone Real

Once done… serve up, and serve up fast. Because, they’re worthy of it. But… just being real here… they taste just as awesome at room temperature. Or even cold. Yes… I’ve even eaten them cold out of a container from the fridge (on the rare occasions it’s not all eaten at dinner!).

Bon Appetit!

Lovely Roasted Potatoes - Foodies Gone Real

 

Advertisements

Simple Mustard Chicken

Sometimes, I just buy chicken breasts without a plan.

I’ve had to extend a BUNCH of grace to myself in the kitchen (read here). Unpredictable pain and the fatigue that settles in afterwards will do that. I am getting better on that front – read about that here – but it’s still something heavily managed.  Girlfriend’s gotta have major flexibility in what she’s planning.  (Haha… there’s a pun there… if you’re looking for it and you’re up-to-date on the health issues in the previous post!)

This means, many times, I cook up a storm in the kitchen. I’ll make a bunch of things at once to carry us over in the event my health issues or our schedules don’t align.  So, yeah. Buying chicken breasts without a plan.

This recipe is EASY for those nights without a plan. Aside from the fact it’s crazy easy to prepare, it never takes long to cook.

Confession: this is based on a recipe that once existed – where? I do not know.  I know I scoured my pinterest boards, googled, and everything… and I ended up making my own recipe for this over the last few years since I can’t seem to locate the original. So while I cannot take credit for the creative idea for this dish, I can for instructions, measurements and pictures – that is all my own.

INGREDIENTS:

4 cuts of boneless (here is 1 breast cut to tenderloin and 3 thighs)
1/2 c whole grain mustard (dijon will work ok, too)
salt & pepper

DIRECTIONS:

Preheat your oven to 425 degrees.

Grease your pan. If you use well-season stoneware, you won’t need much. Otherwise, do it well. Or grab some parchment paper. I usually drizzle, then use my hand to finish spreading. (Olive oil is a great moisturizer! And it now means other stuff won’t stick to my hands as I continue to work with the chicken.)

Simple Mustard Chicken - Foodies Gone Real

I found this awesome mustard at Aldi’s. Man, I love that store. You can find neat stuff there. (Read my ramble on good finds at Aldi’s, here.)

Simple Mustard Chicken - Foodies Gone Real

Use a spoon, spatula, and probably a finger or two to smear the mustard all over both sides of the cut of chicken.

Note about the cuts: I’ve never tried drumsticks, but I gotta imagine you’d have to lower the temperature and cook for much longer – bones do that, ya know.

Salt and pepper the chicken.

Simple Mustard Chicken - Foodies Gone Real

I wish it looked as good as it tasted.

Cook in oven at 425 degrees for a total of 15 minutes – I recommend flipping the cuts at about 10 minutes.

Simple Mustard Chicken - Foodies Gone Real

The mustard does something wonderful about keeping the moisture in, I love it. They also come out nice and golden.

I served this with roasted potatoes (recipe soon!) and green beans cooked with bacon. (You can do those green beans up with a easy step, here! Veggies never go wrong with bacon!)

Simple Mustard Chicken - Foodies Gone Real

All of these three items cook simultaneously in about the same time – aside from preheat, I don’t think I spend more than 15 minutes active cooking all of this and voila! Masterpiece!

Simple Mustard Chicken - Foodies Gone Real

Perfect… and simple.

Simple Mustard Chicken.

%d bloggers like this: