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Roast Chicken with Kimchi Smashed Potatoes

Roast Chicken with Kimchi Smashed Potatoes

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  • 1½ lb lb. fingerling or baby Yukon Gold potatoes
  • 4 tablespoon vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 large skin-on, bone-in chicken thighs (about 1½ lb. total)
  • 2 cloves garlic cloves, grated
  • 1 16-oz. jar Napa cabbage kimchi, drained, ¼ cup liquid reserved
  • 1 tablespoon unseasoned rice vinegar
  • 4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)

Recipe Preparation


  • Preheat oven to 450°. Toss potatoes and 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10–15 minutes.

  • Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8–10 minutes.

  • Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15–20 minutes longer.

  • Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.

  • Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 Tbsp. oil in a small bowl.

  • Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.

Nutritional Content

4 servings, 1 serving contains:Calories (kcal) 640Fat (g) 40Saturated Fat (g) 10Cholesterol (mg) 145Carbohydrates (g) 33Dietary Fiber (g) 6Total Sugars (g) 2Protein (g) 35Sodium (mg) 940Reviews Section

Kimchi & Chicken Noodle Soup with Ramen Eggs

Spicy, tangy, savoury, umami, punchy soup with fall of the bone chicken and crispy chicken skin, all of the above describe this amazing yet simple to make soup. I’ve eaten kimchi before but never actually cooked with it before, I couldn’t resist trying out this recipe when I saw it come by.

The chicken is cooked along in the kimchi and gojuchang broth for an hour and then roasted for 15 min to get a crispy skin, wow what a hit of flavour! I served it with ramen eggs which I made a few hours before (± 10 minutes work, the rest is just waiting), but it wold be just as nice with a soft boiled egg! And as most good food, it was even better the next day, so next time I might prep the soup the day before and then just heat the soup and roast the chicken when ready to serve.

The recipe is from Marion Grasby, the only thing I tweaked is that I added some sugar to counter balance for the tangy and savoury flavour of the kimchi, I really felt this lifted up the flavours even more.

The Best Main Course Recipes of 2018 According to You

The main event. The main squeeze. The main…well, you get it. It’s called main for a reason, and when it’s all said and done, they’ll always remember the entree, which is why we’ve compiled the Chowhound community’s most-shared main course recipes of the year!

The list has a bit of everything from simpler one-pot weeknight meals, like green chicken chili, to higher-degree-of-difficulty endeavors like David Chang’s Bo Ssam (roasted pork) from his popular restaurant, Momofuku. Other celebrity chefs like Thomas Keller (French Laundry and Per Se), and Rachael Ray (“The Rachael Ray Show”) made our list, showing off their distinct styles in popular entree recipes like simple roast chicken and turkey chimichangas. This list sports a decidedly international flair too, with cuisines represented from every corner of the globe, from Korean Japchae (sweet potato noodle stir-fry) to Greek lamb meatballs, and a whole lot in between.

Whether it’s a Trinidadian chicken showstopper for your next dinner party or tuna noodle casserole for Tuesday, you can be sure these 38 main courses were shared more than any others for a reason. So get ready to scroll through the year’s best, and discover a few new favorites for your 2019 recipe rotation!

Baked Tofu with Coconut Kale, Food52

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Thomas Keller’s Simple Roast Chicken, Epicurious

One of the true masters of modern cooking, Keller shares his technique for simple roast chicken with thyme and dijon mustard. Try Epicurious’ Thomas Keller’s Simple Roast Chicken recipe for yourself.

Trini-Chinese Chicken, New York Times

A truly unique combination of flavor makes this island-inspired chicken recipe anything but ordinary and an excellent option for entertaining. Try the New York Times’ Trini-Chinese Chicken recipe for yourself.

Lamb Meatballs with Lemon-Cumin Yogurt, Chowhound

A Greek spin on meatballs perfect as finger foods at a social gathering or to serve over couscous for a light and bright main course. Try our Lamb Meatballs with Lemon-Cumin Yogurt recipe for yourself.

Calphalon Pre-Seasoned Cast Iron Cookware, Skillet, 12-inch, $24.99 on Amazon

No kitchen is complete without one.

Savoury Bundt Cake , Best Home Chef

A savory Bundt cake might be unusual but all the flavors work in this playful main course. Try the Best Home Chef’s Savoury Bundt Cake recipe for yourself.

Curried Chicken and Vegetable Pan Roast, Food & Wine

Everything you need to feed a crowd without a lot of muss or fuss. This one-pan meal has certainly made the rounds for good reason. Try Food & Wine’s Curried Chicken and Vegetable Pan Roast recipe for yourself.

Pork Stew with Sweet and Hot Peppers, Epicurious

A hot and hearty stew in the style of Italy’s Abruzzo region. Simple ingredients combine for a surprisingly complex finishing flavor. Try Epicurious’ Pork Stew with Sweet and Hot Peppers recipe for yourself.

Turmeric Chicken with Sumac and Lime, Serious Eats

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Easy Lasagna , Chowhound

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Tofu Triangles in Creamy Nut Butter Sauce with Scallions, Epicurious

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Ginger Braised Pork Meatballs in Coconut Broth , Food & Wine

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Russ Parson/s Dry-Brined Turkey a.k.a. The Judy Bird, Food52

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Oslo End Grain Utility Board, $59.99 on Amazon

Strong enough to prep on and pretty enough to serve on!

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Harissa Chicken , David Lebovitz

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Pressure Cooker Green Chili Chicken , Serious Eats

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Momofukus’ Bo Ssam , New York Times

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Roast Chicken with Kimchi Smashed Potatoes - Recipes

3 cups of chopped or shredded roasted chicken (my favorite recipe here, if you need one)

1 1/2-2 cups juices from chicken

about 1/4 cup diced yellow onion

1 clove garlic, minced/pressed

First! Pull your puff pastry out to thaw (or make it, if you are more awesome than me) and roast your chicken. You can roast the chicken a day or two ahead, just make sure you keep the juices. You want plenty, as they pretty much ARE your gravy. Add some extra celery and onions if your method doesn't yield much liquid. I love my recipe because it makes LOTS of juice. Yum! Don't worry, I will do an official post on it soon.

Preheat your oven to 425 degrees.

Saute your onions in a bit of butter or oil. Saute them on medium to medium-low heat until they are translucent and soft. (You could add some diced carrots and celery to soften here if you'd like!) Stir in garlic and let cook about a minute. Set onions and garlic aside.

Melt the 3 Tb of butter in a small saucepan on medium heat. Add the 3 Tb of flour and whisk together. Cook this (a roux!) until it starts to darken and smells "toasty". Trust me, you'll know it when you smell it!

Slowly pour in your chicken juices, whisking quickly and constantly the whole time! It will thicken up FAST. Once the juices are whisked in and the gravy is smooth and bubbling, taste it. Add salt and pepper if it needs any. Stir in the shredded chicken and cooked onions, cook till heated through. (At this point you can stir in some veggies if you want. We really liked it without, mostly because we can never agree on which veggies we want to add!)

Choose your pie dish and place it upside down on the puff pastry, so you can trace a circle the exact size you need.

Pour mixture into your pie dish, and place the puff pastry circle on top. Crimp the edges, or fold them over like I did. This doesn't need to be sealed, it can just sit on top. Brush the top with beaten egg yolk and cut a few little vents.

Place your pie on a baking pan/cookie sheet and bake for 30-35 minutes, or until the crust is a deep golden brown. Remove, let cool a few minutes, and serve!

47 Quick and Healthy 3-Ingredient Recipes

A common barrier to cooking is seeing a mouthwatering recipe only to click and discover it requires double-digit ingredients, two of which you’ve never heard of. It doesn’t have to be that way. Delicious, healthy dishes can be crafted from just three ingredients. Skeptical?

Just check out this list and get cooking.

Note: Olive oil, salt, and pepper don’t count as any of the three ingredients since most people have those on hand all the time (along with beer, of course).


1. BBQ Chicken-Stuffed Sweet Potatoes

Share on Pinterest Photo: The Comfort of Cooking

We kind of have a thing for sweet potatoes. With 4 grams of fiber, more potassium than a banana, and only 103 calories per medium baked, who wouldn’t? Tangy BBQ sauce contrasts delightfully with the subtly sweet tater.

2. Taco Lime Grilled Chicken

This recipe is perfect for tacos, but you’ll want to put this chicken on everything. Made with lime and taco seasoning, it’s perfect to throw on top of a salad, on a wrap, or inside a DIY burrito bowl.

3. Apricot Glazed Chicken

Jam isn’t just for toast! This creative recipe uses apricot jam for a delicious marinade that you’ll want to make over and over again. It may sound fancy, but this apricot chicken only takes five minutes to prep.

4. Slow Cooker Chicken Salsa

This recipe requires only two minutes of prep work plus two minutes of shredding, while your slow cooker works for four to eight hours. We like that trade-off!

And since this really only requires two ingredients (chicken and salsa), you can wrap it up in a tortilla, put it atop quinoa, or serve with avocado as the final ingredient.

5. Perfect Roast Chicken

That’s right, a Sunday night dinner can be made from three ingredients, and two of them are salt and pepper! If you have time, add some veggies to complete the meal.

6. Grilled Chicken Skewers

The secret recipe to this awesome grilled chicken? Soy sauce, honey, and smashed garlic. That’s it! It tastes great on chicken, but it also tastes great glazed over salmon or shrimp.

7. Marinated Chicken

Simply combine Italian dressing and soy sauce to marinate this delicious chicken. Just check the ingredients of the dressing — it can pack in a lot of sugar — or make your own for an even healthier version.

8. Apple Juice Chicken

Share on Pinterest Photo: Oatmeal with a Fork

It may bring back memories of preschool snacks, but apple juice — we’re talking pure, unsweetened juice — is not solely for kiddos. It cooks down to a sweet, thick sauce similar to Chinese sauces — but is much healthier.

9. Easy Chili

When comfort food cravings hit on cold winter days, cook up some ground beef and add a can of chili beans and fresh canned tomatoes. This is the type of chili that’ll warm you to the bone and soul.

10. Dried Beef Dip

Share on Pinterest Photo: My Baking Addiction

This awesome beef dip goes great with veggies, toast, or tossed in a salad. Make a big batch so you can use the leftovers as a healthy snack.

11. Garlic Prime Rib

Rubs are an excellent and super-simple way to infuse meat with loads of flavor. Garlic, thyme, and olive oil lend a classic, herby taste to your roast.

12. Dijon–Brown Sugar Marinated Steak

Great for those meat and potatoes nights, this marinade balances savory and sweet, and works for any cut of steak.

13. Grilled Peanut Butter Bacon Banana Sandwich

A fancy-looking peanut butter and bacon panini? Sign us up. This is a Snapchat-worthy recipe that only takes a few minutes to put together.

14. Cajun Dijon Grilled Pork Tenderloin

In addition to tasting great on sandwiches, Dijon mustard is a flavorful addition to any marinade. This recipe uses Dijon with orange juice and Cajun seasoning for pork that has a unique citrusy kick.

15. Gnocchi with Chicken Sausage and Spinach

Share on Pinterest Photo: Family Food on the Table

Gnocchi might be hard to pronounce, but this recipe is easy to make. Just throw in some spinach and sausage for a quick and light Italian-inspired meal. Feel free to add lots of spices and chopped veggies if you have more time.

16. Pulled Pork

Normally we don’t advocate for soda, but cooking with it in a slow cooker pretty much guarantees sweet meat that’s never dry — meaning there’s less of a need to pour on extra sauce, which often contains excess sodium and sugar.

17. Brussels Sprouts with Sausage

Share on Pinterest Photo: In the Kitchen with Kath

Three ingredients and one pot are all you need for this healthy, melty dinner. If you’re feeling fancy, pick your favorite cheese and sprinkle it on top.


18. Bacon Wrapped Buffalo Shrimp

Hot sauce isn’t just for chicken wings! These spicy shrimp have tons of flavor, and they’re wrapped in bacon. Can it get any better?

19. Six-Minute Seared Ahi Tuna Steaks

Ahi tuna isn’t just for sushi restaurants. This easy recipe will make you feel like a chef, and, oh yeah, it only takes six minutes to cook! Just throw in some tuna steaks with soy sauce, olive oil, and spices, and you’re all set.

20. Baked Salmon with Pesto and Pecan

This fish gets sweet and tender in the oven with a flavor boost from pesto and pecans. The blogger uses canned pesto, but if you have a little extra time, you can even make your own. Make a side of Brussels sprouts for a complete meal.

21. Sriracha Marmalade Glazed Salmon

Share on Pinterest Photo: Healthy Seasonal Recipes

In our kitchen, the only thing that runs out as fast as avocados is Sriracha. The signature sauce is good on everything, and it makes for an awesome glaze for this salmon recipe.

22. Bulgarian Shopska Salad

This dish may sound like something new, but the recipe is simple: tomatoes, cucumber, and feta. It’s a classic salad that’s great on its own, tossed into some mixed greens, or on the side of grilled meat or seafood.

23. Grilled Peaches with Brioche

This recipe takes three ingredients we love on their own (bread, peaches, and cheese) and combines them for ultimate flavor. Sweet peaches, toasted bread, and gooey cheese can’t be beat. Drooling yet?

24. Italian Roasted Cauliflower Soup

It makes sense: Cauliflower can stand in for creamy mashed potatoes and hide in super fudgy brownies, so of course the veggie makes a thick, delicious soup. Bonus: This recipe only takes 10 minutes to whip up.

25. Easy Tomato Soup

OK, this isn’t just a recipe — it’s more of a formula for perfect tomato soup. But technically it’s three ingredients: onions, olive oil (which we consider a staple), and tomatoes — all things likely to be in your cabinet.

Pair with the grilled cheese above for an easy, soul- and body-nourishing lunch or dinner.

26. Roasted Parmesan-Pesto Potatoes

Potatoes are an awesome addition to any meal, but when you add in Parmesan and pesto, they become the star of the show. Eat this recipe as a snack, light meal, or on top of a green salad.

27. Macaroni and Cheese

Mac and cheese doesn’t have to come from a box — but you already knew that, right? This recipe lets you take control, plus it takes no longer than the there’s-no-way-that’s-natural orange stuff.

Simply cook whatever noodle you’re craving in your milk of choice and stir in your favorite shredded cheese. Then devour.

28. Coconut Lime Quinoa

Lime and coconuts aren’t just for tropical drinks. This simple quinoa recipe is perfect for a quick dinner or a flavorful side dish. It also tastes great as the base of a burrito bowl.

29. Black Bean Soup

Though the ingredient list is minimal, this soup is a nutritional knockout: Black beans are high in fiber, protein, iron, vitamin B-6, and magnesium.

30. Peanut Butter Cups

How can three ingredients — sugar not included — taste like peanut butter cups? No idea, but after one bite, you won’t care.

31. Oatmeal Fruit Crumble

Baking doesn’t require tons of steps. This recipe uses packaged oatmeal, butter, and fruit for a tasty single-serving dessert. Top with your favorite fruit or a dollop of Greek yogurt for a healthier swap on whipped cream.

32. Flourless Chocolate Muffins

These Paleo muffins don’t require any flour. Eggs, nut butter, and cocoa powder come together for a dessert that you’ll want to have again, and again, and again.

33. Salted Peanut Butter Ice Cream

If you haven’t tried to make gluten-free, dairy-free, no-sugar-added “ice cream” from frozen bananas yet, this will have you pulling out the blender or food processor. Top with the two-ingredient chocolate caramel sauce and crushed peanuts to fancy it up.

34. Raw Brownies

High in fiber and potassium, dates are a common binder and natural sweetener in vegan and raw desserts. Process them with antioxidant-rich cacao and heart-healthy walnuts for this no-bake dessert.

35. Peanut Butter Cookies

Free of flour (oh hey, gluten-free friends!), these cookies are dense, chewy, and only require stirring. You can also press down with a fork, if desired, to create the distinguishable lattice pattern on top.

36. Strawberry Banana Popsicles

There’s no need to add sweetener when you make popsicles from whole, natural ingredients like frozen bananas, strawberries, and pineapple juice. They’re healthy, beautiful, and taste just like summer.

37. Vegan Pancakes

Nope, these flapjacks don’t call for boxed mix. This recipe is appropriate for Paleo and gluten-free eaters. It’s also free of added sugars and spiked with nutty almond milk — which may have you ditching premade varieties for good.

38. Peanut Butter Energy Bars

Let the food processor do all the work to make these soft, chewy treats reminiscent of a peanut butter Larabar. Switch up the nut butter and dried fruit — or try fun ingredients like chocolate chips, crystalized ginger, or coconut — to ensure breakfast, or a snack, is never boring.

39. Sweet Potato Spinach Breakfast Hash

Colorful and a good source of iron for energy and beta-carotene for eye health, this healthier version of hash calls for roasting the potatoes instead of frying them for a sweet yet crispy morning dish.

40. Banana Berry Smoothie

Making fancy smoothies sounds great and all, but let’s face it, ain’t nobody got time for that. This easy and classic recipe is perfect for a morning on the run or a lazy Saturday.

41. Cheddar Broccoli Egg Muffins

Take everything that’s amazing about broccoli and cheddar soup and turn it into a morning meal you can eat with your hands. Genius.

42. Almond Butter Granola Bars

One negative about most packaged granola bars: Those wholesome oats can be spiked with generous amounts of sugar. Take control with this recipe by adjusting the honey as necessary so it complements the almond butter perfectly.

43. Baked Eggs in Avocado with Bacon

The idea of baking something already soft seems odd — until you eat it and realize how amazing warm, creamy avocado is, especially when topped with an egg and bacon.

44. Bacon and Egg Breakfast Cups

This super-easy meal combines three of our favorites: eggs, bacon, and of course, bread. The recipe uses packaged rolls for the base, but if you’re looking for a healthier swap, try using whole-grain bread or a whole-grain English muffin instead.

45. Avocado Smoothie

This drink gets nice and thick using avocado and banana. Use more or less milk to create your desired consistency, whether that’s drinking through a straw or eating with a spoon.

46. Flourless Peanut Butter Muffins

You won’t be able to get enough of these chewy peanut butter muffins that pack in three easy ingredients: bananas, peanut butter, and dates. Try blending up the mix the night before so you can just pop ‘em in the oven while you’re getting ready in the morning.

47. Vegan Waffles

We usually think of waffles as part of a sit-down brunch, but this simple recipe is perfect for weekday mornings. You may even have these three ingredients in your pantry already: oats, plant-based milk, and vanilla extract.

Shu Han Lee

Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time, influenced by the comforting flavours of home and her old weekend job managing a farmer’s market. She works as a graphic designer, food stylist and writer, and writes at Mummy I can cook, named one of Britain's best food blogs by the Sunday Times. She was most recently part of the Plusixfive supperclub and still hosts popups and workshops whenever she's got too much energy.

Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time, influenced by the comforting flavours of home and her old weekend job managing a farmer’s market. She works as a graphic designer, food stylist and writer, and writes at Mummy I can cook, named one of Britain's best food blogs by the Sunday Times. She was most recently part of the Plusixfive supperclub and still hosts popups and workshops whenever she's got too much energy.

Bought a can of kimchi, what next?

I've had kimchi a couple of times and enjoyed it, so when i came across it the other day decided to buy a can.

I'm looking for some basic recipes to get to grips with using it as an ingredient?

Any help would be greatly appreciated

Open it at work. no one will complain. ever.

Kimchi fried rice is pretty easy and tasty.

I have so many issues with maangchi. I feel like it's not authentic. or semi-authentic.

Instead of using vegetable oil. I cook the pork belly first, then use the fat from the pork belly (if it's a lot then just use a little bit). Fry the kimchi + kimchi juice (a tiny bit) + onions in it. And also add a little butter for taste.

Season the kimchi with salt, pepper, and a little sugar. When the liquid seems like it's evaporated, add in the rice and start mashing it together and add the pork belly at the end!

Add sesame seeds and a sunny side up egg at the end if you want.

This is my mom's recipe. I assure you she makes the best kimchi bokkumbap around :)

Roast Chicken with Kimchi Smashed Potatoes - Recipes

3 tsp red wine or balsamic vinegar

3 Tb extra virgin olive oil

3 Tb plain Greek yogurt (I used 2 %)

1 1/2-2 pounds boneless chicken, trimmed cut into thick strips/chunks (we had 2-3 pieces per chicken breast)

16 ounces plain greek yogurt (I used the rest of that 2%)

1/2 English cucumber or 1 regular cucumber, peeled and seeded and diced small

2-3 cloves garlic, pressed (or finely minced)

half a fresh lemon, juiced

1 Tb extra virgin olive oil

thinly sliced red onions, marinated in a few Tb balsamic vinegar and a pinch of sugar

olives (the original recipe has an olive tapenade recipe, if you like olives!)

Chicken first! Combine the garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, dill, and salt and pepper to taste in a medium bowl. (I estimated about 3/4-1 tsp of salt) Whisk together until smooth. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour or overnight. (Or you can combine it all in a ziplock bag)

Next, the Tzatziki! First, pour any liquid off the surface of the Greek yogurt. (Full fat or 2% work best, nonfat is a bit thin) Combine the cucumbers, lemon juice, and a pinch of salt. Toss to combine, then put them in a wire mesh strainer over a small bowl. Let sit in the fridge for about 30 minutes. This helps get rid of extra water in the cucumbers that can make your sauce watery. Mix together the yogurt, marinated and drained cucumber, garlic, white wine vinegar, dill, oregano, olive oil, salt and pepper to taste, and another drizzle of lemon juice. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

When you're ready to cook, preheat your broiler. Line a large rimmed baking pan with foil. Remove the chicken from the marinade, reserving the marinade. Place the chicken on the baking pan and broil the chicken for 10 minutes until cooked through. Let the chicken rest about 5-8 minutes, then slice up into smaller pieces. Pour the remaining marinade in a medium size skillet and bring to a boil. Simmer for a few minutes and then toss the cooked chicken with the sauce.

Heat pitas (in pan or microwave). Top with chicken, tzatziki sauce, feta cheese, and your favorite veggies. Serve immediately.

Heston Blumenthal's roast potatoes

This recipe makes roast potatoes just the way I like them – with a crisp, glass-like crust and a fluffy interior. The key is to cut the potatoes so they have lots of sharp edges then to cook them until they are almost falling apart.



Skill level

Don't scrimp on the amount of oil added to the pan – it is the fat gathering in the cracks that makes the potatoes so crispy. Olive oil works really well or you can use goose fat or beef dripping, but they will give a different flavour. The garlic and rosemary are optional. You can either add them to the water when boiling the potatoes or to the roasting tray 5 minutes before the end of the cooking time.


  • 1.25 kg large Maris Piper potatoes
  • 1 head garlic, split into cloves and bashed with the flat part of a knife or by hand (optional)
  • 30 g rosemary sprigs (optional)
  • olive oil
  • salt

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C/160ºC fan/gas mark 4.

Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water to wash the starch off.

Cover the potatoes with water in a large saucepan then add the garlic and rosemary, if using, and bring to the boil. Cook for about 25-30 minutes or until the potatoes are very soft and almost breaking apart. Drain carefully and leave to cool in the colander.

Meanwhile, pour 5 mm of olive oil into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 15 minutes to preheat the oil.

Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.

Category: roast chicken

This Friday, I&rsquoll be in conversation with award-winning writer Michael Ruhlman at Archestratus books in Brooklyn on November 1st, from 6:30 to 8:30 to celebrate the release of his new book, From Scratch. Michael&rsquos opus to home cooking extols the virtues of mastering basic cooking techniques, which means doable recipes for the perfect roast chicken, as well as traditional cassoulet, the ultimate BLT (with home-cured…

This Friday, I’ll be in conversation with award-winning writer Michael Ruhlman at Archestratus books in Brooklyn on November 1st, from 6:30 to 8:30 to celebrate the release of his new book, From Scratch.

Michael’s opus to home cooking extols the virtues of mastering basic cooking techniques, which means doable recipes for the perfect roast chicken, as well as traditional cassoulet, the ultimate BLT (with home-cured bacon, for those who want to give that a go), Thai curries, and chocolate profiteroles. There will be time for a Q+A with Michael, whose opinions and observations are always interesting, and sure to provoke some lively discussion. (I promised him that I would pepper him with challenging questions about everything from authenticity, to making crème anglaise with cream.) For more info about the event, and to sign up, visit the Archestratus bookstore website.

On November 12, Join me in a chat at the Chelsea Market in New York with Paris resident Elaine Sciolino to celebrate her new book, The Seine: The River That Made Paris, which follows the famed river’s path, which intersects, organizes, and defines the city of Paris.