Two Potato Roast Recipes

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CRISP TWICE-ROASTED POTATOES



Crisp Twice-Roasted Potatoes image

This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.

Provided by oliveoil

Categories     Potato

Time 1h55m

Yield 2 potatoes, 1 serving(s)

Number Of Ingredients 3

2 small red potatoes (about the size of a golf ball or just a bit larger and as many as you want per person)
olive oil
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
  • While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
  • Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
  • Flip occasionally and brush the other side with olive oil.
  • When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
  • If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
  • They can now be refrigerated or frozen.
  • If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

  • Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
  • Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

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