Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/4 cup olive oil
- 1/4 cup pistou sauce (recipe below)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the halved potatoes with olive oil, salt, and pepper until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast the potatoes for 25-30 minutes or until they are golden brown and crispy.
6. Remove the baking sheet from the oven and let the potatoes cool for 5 minutes.
7. Drizzle the pistou sauce over the roasted potatoes and toss to coat.
8. Garnish with chopped parsley (optional) and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 3g
- Sugar: 1g
- Sodium: 140mg
Substitutions for ingredients:
- You can use any type of potatoes you prefer.
- You can substitute the olive oil with any other cooking oil of your choice.
- If you don't have pistou sauce, you can use pesto sauce instead.
Variations:
- You can add other vegetables to the roasted potatoes, such as carrots, onions, or bell peppers.
- You can sprinkle grated Parmesan cheese over the roasted potatoes before serving.
- You can add chopped garlic to the olive oil mixture for extra flavor.
Tips and tricks:
- Make sure to cut the potatoes into even-sized pieces for even cooking.
- Don't overcrowd the baking sheet, or the potatoes won't crisp up properly.
- Use a spatula to flip the potatoes halfway through cooking for even browning.
- You can make the pistou sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover roasted potatoes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the roasted potatoes, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted potatoes in a large bowl or on a platter.
- Garnish with fresh herbs, such as parsley, thyme, or rosemary.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- This recipe pairs well with grilled meats, such as chicken or steak.
- Serve with a side salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the oven temperature or cook them for a few more minutes.
- If the potatoes are sticking to the parchment paper, use a spatula to loosen them before tossing with the pistou sauce.
Food safety advice:
- Make sure to wash the potatoes thoroughly before cutting and cooking.
- Store any leftover roasted potatoes in the fridge within 2 hours of cooking.
Food history:
- Pistou sauce is a traditional French sauce made with basil, garlic, olive oil, and Parmesan cheese. It is similar to pesto sauce, but does not contain pine nuts.
Flavor profiles:
- The roasted potatoes are crispy on the outside and tender on the inside, with a savory flavor from the olive oil and salt.
- The pistou sauce adds a fresh, herbaceous flavor with a hint of garlic and Parmesan cheese.
Serving suggestions:
- Serve the roasted potatoes as a side dish for dinner or as a snack.
- You can also serve them as an appetizer with a dipping sauce, such as ranch or aioli.
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Region: French