They are called the best roast potatoes for good reason.
Ingredients (serves 4)
2 tablespoons olive oil
Preheat oven to 200°C. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).
Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
Pour oil into a large roasting pan. Place roasting pan into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
Roast potatoes for 40 minutes. Turn and roast for a further 30 minutes or until golden and crisp. Season with salt. Serve immediately.
Apple Filled Pork Chops
Delicious and sweet take on a traditional dish; Pork Chops with apple stuffing. Makes 6 chops.
1 tablespoon onion (chopped)
1/4 cup softened butter
3 cups bread crumbs (fresh)
2 cups apple chunks
1/4 cup celery (chopped)
2 teaspoons fresh parsley (chopped)
1/4 teaspoon salt
6 pork chops
salt and pepper to season
1 tablespoon vegetable oil
Heat oven to 350 F (175 C).
Over medium heat, saute onion in the butter. Set aside. Mix in the crumbs, apples, celery, parsley and salt. Cut a pocket for stuffing in the side of the pork chops; season on both sides with salt and pepper. Add in the apple mixture inside the chops.
Heat oil to medium high and cook the chops on both sides until golden brown. Place pork chops in an ungreased baking dish. Cover with foil and bake for around half an hour minutes. Take off the cover and bake for an additional half hour.
This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
8 oz. spinach leaves, chopped
1 cup Cantal cheese (substitute Cheddar)
2/3 cup half and half
½ cup chopped white onions
½ cup cooked, crumbled bacon or chopped country ham
¼ teaspoon ground black pepper
Preheat an oven to 350F. Whisk all the ingredients together and pour into an 8-inch by 8-inch square pan or a pie dish lined with pate brisee. Cook in preheated oven for 60-70 minutes, until it tests done in the center.
Makes 8 servings.