Potato Lovers - Check this out

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Potatoes Girarrosto-Style

- serves 4 to 6 -

Adapted from Urban Italian by Andrew Carmellini and Gwen Hyman

Ingredients

4 Idaho potatoes
1/2 cup extra-virgin olive oil
2 medium onions, cut in half and sliced
3 cloves garlic, finely chopped
2 tablespoons butter
1/4 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaves, chopped
1 heaping tablespoon fresh thyme leave
1/4 teaspoon coarse-ground black pepper
1/2 teaspoon sea salt
1/4 cup chopped fresh parsley

Procedure

1. Preheat the oven to 425°F. (Use a convection oven if you've got one; it'll cook the potatoes faster and crispier.)

2. Prick the potatoes with a fork (so they don't blow up), place them on a baking tray, and bake them on the middle rack until a fork goes in easily, about 1 hour. Remove the potatoes from the oven and let them rest on the countertop until they're cool enough to work with.

3. When the potatoes are cool, roughly cut them into large chunks with a small knife.

4. Bring the oven back up to 425°F. Pour the olive oil into the bottom of a large roasting pan. (Pick the one that's safe to use on the stovetop too.) Scatter the onions in the pan and layer the potato chunks on top. Bake uncovered on the middle rack for about 15 minutes, turning the contents every 5 minutes, until the onions begin to soften and caramelize.

5. Remove the pan from the oven (leaving the oven on) and cook over high heat on the stovetop for 2 minutes to caramelize the potatoes and onions, being sure to shake the pan or stir the contents every 30 seconds or so to avoid burning.

6. Return the pan to the oven and continue baking for another 5 to 10 minutes, pulling the pan out periodically to shake the potatoes around with a spoon. Bits of potato on the bottom of the pan will brown up so they look almost like hash browns. Scrape these little flavor-and-crispiness bombs off the bottom and mix them in with the rest of the potatoes. When the potatoes are finished baking, they will be golden and crispy, with lots of brown bits.

7. Remove the pan from the oven and return it to the stove over medium-high heat. Add the garlic, butter, red pepper flakes, rosemary, and thyme. Stir, and season very liberally with salt and pepper. The potatoes should be crispy and crunchy on the outside, soft on the inside—think Italian hash browns. Cook for a few more minutes so the flavors meld. Remove the pan from the heat and add the chopped parsley. Serve immediately.

Italian Roasted Vegetables from Pampered Chef

1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes. Yield: 6 servings

Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Chol: 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g

5-Star Rich Italian Sausage & Potato Soup

This fabulous soup will remind you of the soup from the Olive Garden but better.

Takes 1 hour to prepare - serves 6

1 pound Italian sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.


*** Can use 32 oz can of broth instead of the bouillon cube and water - I prefer the can of broth