Best 4 Potatoes That Taste Better Than The Chicken Recipes
**Potatoes That Taste Better Than Chicken: Satisfy Your Taste Buds with a Variety of Plant-Based Delights**
Embark on a culinary journey with our carefully curated collection of potato recipes that redefine the boundaries of plant-based cuisine. Discover the art of transforming humble potatoes into extraordinary dishes that rival the taste and texture of chicken, leaving you and your loved ones craving for more. From crispy and golden potato cutlets to tender and flavorful potato steaks, our recipes showcase the versatility of potatoes and their ability to satisfy even the most discerning palates. Prepare to indulge in a symphony of flavors and textures, as each recipe offers a unique take on this beloved root vegetable.
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.
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.
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
Tips:
- Choose the right potatoes: Waxy potatoes like Yukon Gold, Red Bliss, or fingerling potatoes are best for this recipe because they hold their shape well when roasted.
- Use a variety of seasonings: Don't be afraid to experiment with different herbs and spices to create a flavor profile that you enjoy. Some popular options include rosemary, thyme, garlic powder, and paprika.
- Roast the potatoes until they are crispy: The key to getting crispy potatoes is to roast them at a high temperature (425°F or 220°C) for at least 30 minutes.
- Serve the potatoes immediately: Roasted potatoes are best served hot out of the oven. If you need to make them ahead of time, you can reheat them in a preheated oven or toaster oven.
Conclusion:
These recipes are a delicious and easy way to enjoy potatoes. With a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends. So next time you're looking for a side dish that is both tasty and versatile, give one of these recipes a try.
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