Tag Archives: roasted potatoes

Ode to Tyler: Steamed Asparagus in a Paper Bag and Roasted Fingerling Potatoes with Fresh Herbs and Garlic

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Our little sister turned us on to the paper bag steaming technique which Tyler Florence utilizes. She kept saying, “It is so good.” I think she likes Tyler because he is easy on the eyes, but clearly his cooking techniques are quite likeable too.

We also wanted to make baby potato eggs for Easter and used Tyler’s recipe for roasted fingerling potatoes. We made two batches, more rounded egg-shaped ones and then mixed color potatoes including several with bluish purple hues.

Both techniques were unreal and yielded fantastic results. Both the asparagus received compliments for the concentrated lemon flavor and texture and the potatoes had a nice herb flavored skin with the perfect balance of salt .

Adapted from Tyler Florence

  • 1 pound medium asparagus, tough ends trimmed
  • Extra-virgin olive oil
  • Sea salt and cracked black pepper
  • 1 lemon, sliced paper thin

Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a lunch brown paper bag or grocery store paper bag (but without the logos or paint) to hold the asparagus. Place the asparagus in the bag and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.

Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate.

Adapted from Tyler Florence

  • 2 pints fingerling potatoes
  • 2 sprigs fresh rosemary, chopped
  • 3 sprigs fresh thyme
  • 6 cloves garlic, peeled and chopped
  • 3 tablespoons extra-virgin olive oil, (1 tablespoon reserved for sheet pan)
  • Salt and pepper

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary and thyme, and garlic to a medium bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.

Remove sheet pan from oven, lightly coat with 1 tablespoon of olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Twice Baked Potatoes – Two Ways

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Roasted potatoes in the oven always fills the house with great smell that gives me a calming effect. I serve these crispy potato skins two ways, the traditional way- cheddar cheese, smooth sour cream and scallions. Then the other way- filled with a lighter veggie filling, cheesy sauce and chopped broccoli.

Adapted from Nigella Lawson

Prep: 20 minutes
Cook: 1 hour 40 minutes
Yield: Serves 4

  • 4 or 5 small Russet or Idaho potatoes
  • 1 glove garlic or garlic powder
  • Olive oil
  • 1/2 cup low-fat sour cream or greek yogurt
  • 1 cups shredded light cheddar cheese, save a sprinkling for top and garnish
  • 4 scallions, both white and green chopped
  • dry freeze chives for garnish
  • Kosher salt and black pepper to taste
  • optional (crumbled bacon or soy bacon)

Preheat the oven to 425 degrees. Wash and scrub the potatoes clean under running water. Dry the potatoes, and poke each potato, in several places, with the tines of a fork. This will prevent the potatoes from exploding. Rub the potatoes with a little of the olive oil. Place the potatoes on a baking sheet, and bake for 1 hour 20 minutes. Remove the potatoes, and allow them to cool. Cut the potatoes in half, lengthwise. Use a spoon and scoop out most of the inside of the potatoes – you want to leave a thin layer of potato on the skin. Scoop all of the potato meat into a large mixing bowl. Sprinkle each empty potato shell with a little salt, pepper, cheddar, and chopped scallion. Combine the sour cream, cheddar cheese, and remaining scallions with the potato meat. Mash the ingredients together with a potato masher, but do not over beat the potato meat. Spoon the mashed potatoes into each potato shell. Top with any remaining cheddar cheese. Bake the potatoes at 350 degrees for about 20 minutes, or until the potatoes are heated-through.

Roasted potato

Scooped out potato skins

Cheddar cheese, scallions, potatoes and sour creamFilling added into the skinsTwice baked potato

Twice baked potato

I wanted a lightened up version of a potato skin. Instead of sour cream and starch. I thought some vegetables and cheese filling would be a nice change.

Adapted from Whole Foods Market

  • 3 cups broccoli florets
  • 1 tablespoons butter
  • 1 tablespoons flour
  • Sea salt, to taste
  • 1/2 cup low fat milk
  • 3/4 cups sharp cheddar cheese, grated

Steam broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour and salt to taste. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper. Pour over steamed broccoli and serve at once by placing scoops into the potato skin shells.

Steamed broccoli and cheese sauce

Broccoli and cheese sauce potato skin