Vegetables/Vegetarian

Crispy Oven Roasted Herb Potatoes + Last Minute Thanksgiving Ideas

Crispy Oven Roasted Herb Potatoes

 

Goodlawd…..do I love me some potatoes. And in fact, my last meal that I request could possibly be a mountain of Mickey D french fries that is then washed down with a lovely bottle of vino.

I’m so classy.

 

Crispy Oven Roasted Herb Potatoes

So naturally, I’m obsessed with these easy, crispy, oven-roasted herb potatoes.  They can be prepped in under 5 minutes and since they’re roasted in a hot cast iron skillet, they are wonderfully crispy on the outside and tender on the inside.

These little beauties are quite versatile as well. Perfect side dish for a brunch….low maintenance for a weeknight dinner….and fantastically delish to adorn your table for any special occasion/holiday – like Turkey Day!

 

Crispy Oven Roasted Herb Potatoes

And if you’re anything like me, you’re still trying to figure out what to make for Thursday. But worry not peeps, here are some great ideas if you’re stumped.

First off… Cocktails of course!

My recommendation to kick off the festivities – The Spiced Apple Pie

It’s made of apple cider, spiced rum, nutmeg and all other types of goodness that screams the holidays.

 

The Spiced Apple Pie

And if your family/loved ones are anything like mine, you’ll need to keep the Appetizers flowing before the masses get h’angry. So for your safety, make a double batch of these fab Crispy Arancini Stuffed with Mozzarella. They can also be made in advance and frozen until you’re ready to fry them up.

So. Dang. Addicting.

 

Crispy Arancini stuffed with Mozzarella

Next up… Bread time!!! Because in addition to potatoes, bread is my kryptonite.

I’d recommend these Honey Yeast Rolls with Sea Salt. They’re fluffy, slightly sweet and if you happen to have a few leftover (which I doubt!), they make the perfect buns for sliders.

 

Honey Yeast Rolls with Sea Salt

Another bread option would be Potato Rosemary Rolls which are the truth! Potatoes inside of bread?! Total no brainer. And trust me, your casa will smell like HEAVEN while they’re baking.

 

Potato Rosemary Rolls

How about a few Side Dishes?

Now I realize there are some people who don’t fancy mashed potatoes. Nobody I would trust, mind you. But for those folks (and for those who just like plenty of options), this Roasted Garlic Mashed Cauliflower will be a huge hit.

 

Roasted Garlic Mashed Cauliflower

And just in case your Thanksgiving table wasn’t decadent enough, this Lobster Macaroni and Cheese  not only kicks up a classic but it’ll have your guests giving thanks to YOU!

 

Lobster Macaroni and Cheese

 

At some point, you may want some greens. You know, because greens are good for you. And this Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette is not only good for you but will be gobbled up in heartbeat.

 

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

And now on to the Poultry.

I totally get it. Fixing up an entire turkey can be a bit intimidating. But that’s no reason to totally nix a bird. These little Roasted Cornish Game Hens with Bacon-Herb Butter are a perfect alternative. Game hens cut your roasting time down to about an hour and the meat is wonderfully succulent and juicy.

Did I mention there’s bacon in it?

 

Roasted Cornish Game Hens with Bacon-Herb Butter

Or you could keep things really simple and opt for a traditional Roast Chicken. Because really, a beautiful roast chicken is bliss.

I almost always default to the grandmaster Thomas Keller’s method. Completely no fuss and I always get perfect results. Crispy skin, juicy meat.

 

Thomas Keller's Roast Chicken

And finally, Dessert.

Sure there’s apple pie, pumpkin pie (BLEH!) and yadda, yadda, yadda. But how about something a little different?

My Pistachio-Orange Blossom Cake would be a great finale to your Thanksgiving feast. The cake is light and gently perfumed with citrus. The crushed pistachio adds to the scent of the cake and it’s all topped with whipped cream and fresh berries.

 

Pistachio-Orange Blossom Cake

And because my family is never satisfied with just one dessert, these Pomegranate-Peart Tarts are just the ticket for a low fuss addition to the dessert buffet. Especially since you can cut corners by using pre-packaged puff pastry.

YES, PLEASE!

 

Pomegranate-Pear Tarts

Now, I’m officially starving…. But hopefully this gave you a few ideas to fill your menu for Turkey Day.

And from my tummy to yours – I wish you and your loved ones a wonderfully delicious and comforting Thanksgiving!

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Crispy Oven-Roasted Herb Potatoes

Ingredients:

 

2 pounds small Yukon gold or red potatoes, washed and dried
¼ cup melted butter
2 tablespoons olive oil
½ tablespoon finely minced fresh rosemary
1 teaspoon fresh thyme
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
kosher salt
black pepper
¼ cup chopped parsley
1-2 wedges lemon

Preheat your oven to 425 degrees F. Place a large cast iron skillet in the oven while it preheats. (If you do not have a cast iron skillet, you can use a sheet pan)

Depending on the size of your potatoes, cut them into halves or quarters so that they’re even sized. Place the potatoes in a large bowl and toss them with the melted butter, olive oil, rosemary, thyme, garlic and pepper flakes. Season them well with the kosher salt and black pepper.

Once your oven has reached temperature, carefully take out your cast iron skillet (be careful, it’s hot!). Spread the potatoes into an even layer and place back into the oven. Roast the potatoes for about 30-40 minutes until they’re crisp on the outside and tender on the inside when pierced with a paring knife. Be sure to flip the potatoes a few times during the roasting process to ensure even cooking.

Once done, remove the skillet from the oven. Toss the potatoes with the chopped parsley and squeeze fresh lemon over them. Enjoy!

*For some added zing, whisk in a few tablespoons of Dijon mustard into the melted butter before tossing them into the potatoes for roasting. YUM!*

Side Dish · Vegetables/Vegetarian

Potato Mushroom Gratin–PERFECT for Thanksgiving!

Potato-Mushroom Gratin

Okay…you caught me. I mentioned this dish during my 2009 Thanksgiving post. But it is SO DELISH and EASY that I had to spotlight it again…and this time, on its own!

This Gratin is rich, earthy, and utterly satisfying—PERFECT for the holidays. And the best thing yet, you can make it days in advance and just pop it in the oven to warm up before serving. Nguyen-Win Situation! Kudos Bruce Aidells, this one is a keeper!

HAPPY THANKSGIVING ALL! Gobble-Gobble!

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Potato-Mushroom Gratin
From Bruce Aidells

Ingredients:

5 Tablespoons Olive Oil, divided
2½ Pounds Medium Yukon Gold Potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1½ Teaspoons Coarse Kosher Salt, plus additional for mushrooms
¾ Teaspoon Freshly Ground Black Pepper, plus additional for mushrooms
1¼ Cups Heavy Whipping Cream, divided
1 Cup Freshly Grated Parmesan Cheese (about 3 ounces), divided
2 Tablespoons Chopped Fresh Thyme
6 Garlic Cloves, thinly sliced
12 Ounces Fresh Crimini Mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.