Dinner Jan 13, 2024
Note: Serves 4
Ingredients:
4lbs Russet Potatoes
1 Crown of Broccoli
1 package Button Mushrooms
1 or 2 carrots
2 Shallots
Baking Soda
Vegetable Oil
To Taste:
Kosher Salt
Rice Wine Vinegar Mirin
Soy Sauce
Black Pepper
Red Pepper Flakes
Sesame Oil
Chili Crisp
Directions:
Preheat oven to 450°F (230°C)
Heat 2 quarts of water in a large pot over high heat until boiling Meanwhile, wash and cube the potatoes
Add 2 tablespoons kosher salt, baking soda, and potatoes to the water and stir
Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate
In the cooking pot, season potatoes to taste with about 5 tablespoons vegetable oil, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, black pepper, and red pepper flakes
Toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30 minutes
Spread seasoned sweet potatoes and onion on a foil lined and greased sheet pan and roast until bottom side is browned, about 20 minutes
Meanwhile, rinse the broccoli, mushrooms, and carrots
Cut the broccoli florets off the stems and the shallots into thick slices
Peel the carrot(s) and cut into matchsticks
Toss the broccoli, mushrooms, and shallots in a bit of vegetable oil, salt, and pepper
Remove potatoes from oven, use a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes
Add broccoli, mushrooms, and shallots to pan, continue roasting until potatoes are deep brown and crisp all over and broccoli has a little char, 20 to 30 minutes longer.
Meanwhile, toss the carrots with about a teaspoon of sesame oil and half a teaspoon of rice vinegar
Once the pan has been removed from the oven, add the broccoli, mushrooms, and shallots to a heatproof bowl and toss with a few spoonfuls of chili crisp
Final Notes:
I really want to make chunky mashed potatoes with soy sauce, rice vinegar, mirin, black pepper, and red pepper flakes after these potatoes. The potatoes were really good when I taste tested them after shaking and before roasting.
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