Best 4 Potatoes That Taste Better Than The Chicken Recipes
Do you crave the delicious taste of chicken but want a healthier and more versatile option? Look no further! Potatoes, a culinary staple, can be transformed into delectable dishes that rival the flavors of chicken. From crispy roasted potatoes to creamy mashed potatoes and hearty potato stews, the possibilities are endless. This article will guide you through the journey of discovering the best recipes that turn potatoes into a culinary delight, offering a variety of flavors and textures that will tantalize your taste buds.
Here are our top 4 tried and tested recipes!
POTATOES THAT TASTE BETTER THAN THE CHICKEN
This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten in his appearance on the Martha Stewart show. It is the best roasted chicken I've ever made, and the potatoes are to die for. I did not remove the wings when I made this, and I increased the cooking time to 25 minutes per side to make sure it was done. I also used olive oil instead of grapeseed oil with great results, and regular sea salt instead of fleur de sel was just fine. Enjoy!
Provided by SilverOpera
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
- Place potatoes in a single layer in roasting pan.
- Season chicken inside and out with salt and pepper.
- Place liver, rosemary, thyme, and garlic inside cavity of chicken.
- Using kitchen twine, tie legs together to enclose.
- Rub chicken with remaining 3 tablespoons each of butter and oil.
- Place chicken on top of potatoes on one of its sides.
- Transfer roasting pan to oven and roast for 20 minutes.
- Turn chicken onto its other side and continue roasting 20 minutes more.
- Turn chicken, breast side up, and add 2 tablespoons water to pan.
- Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
- Carve chicken in roasting pan allowing the juices to combine with the potatoes.
- Serve from the roasting pan, spooning pan juices over potatoes.
- Sprinkle with fleur de sel.
Nutrition Facts : Calories 1036.8, Fat 73.2, SaturatedFat 23.1, Cholesterol 233.8, Sodium 169.1, Carbohydrate 50.7, Fiber 4.4, Sugar 2.1, Protein 44.4
POTATOES THAT TASTE BETTER THAN THE CHICKEN
This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten, and goes wonderfully with his Creamed Spinach and Basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.
- Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
- Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
BEST POTATOES YOU'LL EVER TASTE
Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)
Provided by XANTHE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
- Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
- Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g
POTATOES THAT TASTE BETTER THAN THE CHICKEN
Steps:
- 1. Preheat oven to 450 degrees. 2. Butter a medium roasting pan with 2 tablespoons butter and 2 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 2 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides. 3. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more. 4. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
Tips:
- Choose the right potatoes: Yukon Gold, Red Bliss, and fingerling potatoes are all good choices for roasting.
- Cut the potatoes evenly: This will help them cook evenly.
- Toss the potatoes in oil and seasonings: This will help them crisp up and brown.
- Roast the potatoes at a high temperature: This will help them get crispy on the outside and fluffy on the inside.
- Don't overcrowd the baking sheet: This will prevent the potatoes from cooking evenly.
- Flip the potatoes halfway through roasting: This will help them brown evenly.
- Season the potatoes to taste: Add salt, pepper, and other seasonings as desired.
- Serve the potatoes hot: They are best enjoyed right out of the oven.
Conclusion:
Roasting potatoes is a simple and delicious way to prepare this versatile vegetable. By following these tips, you can create roasted potatoes that are crispy on the outside, fluffy on the inside, and full of flavor. Whether you are serving them as a side dish or main course, roasted potatoes are sure to be a hit!
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