- Russet Potatoes
- Ghee Or Butter
- Lots Of Sage
- Fresh Broccoli
- Olive Oil
So, let’s get started right away I have my oven preheated to 400 I’ve got some russet potatoes here that I have peeled and rinsed and I have a sauce pan with some water now my water is not hot because you never want to put potatoes into hot water because it cooks unevenly and what we’re gonna do is.I’m going to just you can cut the potatoes however you want but I rather like I like really large chunks because that way this side and this side its maximum Chris penis so I cut each potatoes in about four large chunks four or five depending on how long the potatoes are you want them to be all be the same thickness cuz that’s the only thing that matters because when they are roast together and they cook together you want to make sure that they’re all the same thickness otherwise some will be cooked and some will be wrong so I’m just gonna go ahead and cut all of my potatoes and then I’m going to bring them to a boil.
I’m going to add a little pinch of salt to my water before.I turn it on and then bring the potatoes to a boil let them boil for two minutes exactly and then rinse them and drain them well not wring some drain them well in my colander and let them sit for a few minutes but I’ll run it all through with you when we come back so once my water came up to a boil. I let them cook in the boiling water for two minutes exactly and then you want to drain them really well with them set for a couple of minutes and now.we’re gonna work on the next step now you want to use a pan preferably if, you don’t that’s fine if you want to use a pin you wanna use a pan that can go from stovetop to the oven if, not just do a stovetop and then put everything into a casserole pan before popping it in the oven it doesn’t really matter but to my large skillet.
I’m going to add some ghee or clarified butter it’s got all the beautiful flavor of butter but it won’t burn and a little bit of all well. I would say a few tablespoons all together so I want that to get really nice and hot I got my my peen here which is important that it’s gonna be really hot as soon as. I put the potatoes in which now I can put them in there partially cooked but that’s a good sound and now what you want to do is you want to make sure that your potatoes are all in a single layer and you’re gonna just cook these on medium high heat until they just develop some color you want them to develop come on that beautiful crispy color on both sides so,I’m gonna let them cook good good color then flip them get the color and then we’ll proceed to show you the next step these at this point look phenomenal so,I’m gonna just turn this off I don’t need to cook this any further at this point.I’m gonna add in whole cloves of garlic.
I’m gonna add in lots of sage and rosemary and thyme just like herbs that you would of course use around this time of year. I love the crackle and pop of the thyme and the rosemary add it all in you can even add a few of the stems of the time because you won’t end up eating them at the end anyway and they’ll taste delicious when they’re roasted so now oh this just smells already so divine I mean and it’s not even done all the way yeah so you got that got all your herbs a little granulated garlic just to boost the garlic flavor a bit which is amazing all right the king Parmesan cheese now I need a little bit of salt first then you need Parmesan cheese you cannot imagine how incredible these verses perte toes are I mean they are the kind of stuff I dream about and I’m not even gonna toss them really.I just want them covered in that Parmesan cheese and you just kind of shake them around like that right.
5I’m just gonna pop these into the oven they just need about 20 minutes or so which is the perfect amount of time to make the broccolini and then they’ll both be done and it will be so good alongside your turkey or whatever you want to serve these wits. I’m gonna pop them in so the broccolini you’ll need very few ingredients you’re obviously gonna need some fresh broccoli and I’ve been trimmed now the broccolini come it looks like this but it’s just coming on the longer stem and you cut the stem half you know you cut them halfway up and the top part and it’s a good part the bottom part is a little too tough so,I discard that and now it’s really easy to make sure it’s nice and clean and then.
I’ve got some water coming up to a boil in my saucepan now.I use the same saucepan that I boiled my potatoes in and I didn’t even rinse it because we don’t have to so mine’s pretty much a boiling point so,I’m gonna add the broccolini in and let them cook for two minutes and then I’m gonna drain them really well all right broccolini cooked for two minutes exactly you can dump these in and want an you know an ice bath if you want to if you’re not gonna cook it right away but I’m gonna cook it right away and then only boil for two minutes so,I don’t find it necessary in a big skillet I’m gonna add a good amount of olive oil and chew it.
I’m going to add my garlic that I’ve sliced I’m also going to add some pine nuts.I’m gonna add them now at this stage because I really want them to toast and sizzle in the oil and I’m also going to add a dry chili one or two depending on how big they are these are cut so,I’m gonna add just a couple little pieces just for a little bit of heat and now all I need to do is wait for these to sizzle in the garlic to lightly start browning and then we’ll move on to the next step and get the broccolini in and it will take absolutely just no time in all minutes really and then.
I’ll wait for the potatoes to come out and our two side dishes are done that is glorious.I’m going to add my broccolini and this means maybe two minutes or so of all cooking together you just want the broccolini to really kind of soak up all of that glorious garlicky oil. I’m gonna just give them a little salt. I’m not gonna add any pepper to these just toss them Turnham two minutes done my potatoes were in the oven for 20 minutes and they are perfectly cooked through look at the boat but both sides are just gorgeous and an easy way to tell the potatoes cooked through.