Tuesday, March 27, 2012

Haddock with Asparagus & Roasted Potatoes

Well, LB is really enjoying preparing and cooking food for the family! Tonight he built a meal around roasted potatoes. These he first par-boiled on the stove before roasting in the oven. Par-boiling helps the potatoes maintain a crisp exterior and fluffy interior. The fish he cooked in a covered skillet stovetop in a spicy red pepper sauce. His sous chef buttery stick, also known as LP, prepared the asparagus which was also par-boiled before briefly being sauteed in olive oil, red pepper flakes, and salt.

Roasted Potatoes
2 lbs. golden potatoes, Yellow Finn, Yukon Gold, par-boiled
6 Tblsp. olive oil
2 Tblsp. coriander seeds, crushed
Salt & fresh cracked black pepper to taste
1 Tblsp. balsamic vinegar

Preheat oven and jelly roll pan to 425. Boil water and a pinch of salt for par-boiling. Meanwhile, cut potatoes into large bite-sized pieces. Once water boils add prepared potatoes. Boil for 5-7 minutes, then drain (potatoes are still hard in the middle). While the potatoes are draining preheat a wide skillet on high heat. Toss drained potatoes in a large bowl with the olive oil, crushed coriander, salt, & pepper and place potatoes in a single layer in preheated skillet (depending on pan size this step may take more than one batch to complete). Potatoes need only about a minute before transferring to a preheated pan in oven. Only 20 minutes in the oven and you'll have crisp golden potatoes.
NOTE: If you have an iron skillet and are cooking for only a few, you can skip preheating the jelly roll pan and simply transfer skillet directly to oven to finish!

1 comment:

Anne said...

OK, who is LB and who is LP - I AM stumped...
this doesn't mean Bradley is now cooking, too????