Posted By Kimberly Turner on Mar 10, 2019 in Christmas, Cooking How-To Videos, Cooking Shows, Easter, Entertaining Guests, Featured, Fruit & Vegetables, Gluten Free, Holidays & Events, How To Cook, Made in Niagara with Kimberly, Potato Recipes, Potatoes, Roots & Tubers, Side Dishes, St. Patrick's Day, Thanksgiving, Veggies | 0 comments

Whole Pan Roasted Potatoes are so versatile & classically delicious!

If you are cooking a roast of some sort, add the potatoes to the pan to absorb the meat juices, or roast separately in their own roasting pan, these are a great go-to for any occasion.

Whether you’re preparing a weeknight meal, or entertaining guests on a big event like Easter, Thanksgiving or Christmas, these potatoes will always satisfy & look beautiful too.

Plus, they are a great gluten free addition to your menu. Try them out this St. Patrick’s Day!

Whole Pan Roasted Potatoes:

In this recipe, I roasted these potatoes with a Roasted Napa Valley Bordeaux Cherry Balsamic Leg of Lamb. Be sure to check out that show.

However, you could roast potatoes in this way with any roast you are cooking – beef, pork, lamb, chicken, turkey, etc.

Cooking Show: How to Roast Napa Valley Bordeaux Cherry Balsamic Leg of Lamb

We used potatoes from our garden, for this recipe. It’s very easy & rewarding to plant your own potatoes & bring them to harvest.

If you’ve never tried it before, and have some space in your garden, why not plant some this year? Here’s our show for How to Plant Potatoes from Start to Finish.

Garden Show: How to Plant Potatoes from Start to Finish

Type: Side Dish Recipe

Prep Time: 8 minutes
Cook Time: about 1 hour
Yield: 4 – 6 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Made in Niagara with Kimberly:

Ingredients:

1 dozen potatoes – small or medium-sized
2 – 3 large carrots
2 tbsp olive oil
dash cayenne pepper
sea salt – to taste
freshly ground black pepper – to taste

Instructions:

Wash potatoes & carrots, and peel, if desired.
Cut carrots into large chunks.
- Note: If using large potatoes, cut into 2 or 3 pieces, depending on how large they are.
Toss vegetables with olive oil & spices.
Add potatoes to roasting pan, about 1 hour before meat will finish, or start the veggies in a roasting pan, by themselves. Scatter vegetables around the roast.
Roast in the oven for about an hour, or until knife tender, through to the centers.
- Tip: Turn the potatoes, sometime during roasting, as desired.
Serve warm.

Serve as is, with butter, gravy or pan juices – it’s all equally as tasty.

I love how easy these potatoes are to cook – simply throwing them into the pan I’m already using to roast my meat. So simple.

Also, make extra, so you can cube them & fry them up with breakfast in the morning – you’ll be glad you did!

Whole Pan Roasted Potatoes are perfect from autumn, into winter & spring – enjoy!

#potatoes #roasting #sidedish

Playlist: Roasting Recipes + Reviews

Playlist: Potato Recipes + Reviews

Playlist: Side Dish Recipes + Reviews

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