BEST POTATOES EVER

BEST POTATOES EVER

AKA Braised Red Potatoes With Lemon and Chives
(makes 4 to 6 servings)

*This is a cool new method of cooking red potatoes that makes the insides SO SILKY--it's truly indescribably good...(from Cooks Illustrated 25th Anniversary All-Time Best Recipes)


INGREDIENTS:

-1.5 lbs small red potatoes, unpeeled, halved (use small 1.5 inch in diameter potatoes)
-2 cups water
-3 tbsp unsalted butter
-3 garlic cloves, peeled
-3 sprigs fresh thyme
-3/4 tsp salt
-1 tsp. lemon juice
-1/4 tsp pepper
-2 tbsp minced fresh chives


DIRECTIONS:

1. Arrange potatoes in single layer, cut sides down, in 12 inch nonstick skillet. Add water, butter, garlic, thyme sprigs, and salt and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme sprigs. Increase heat to medium-high heat and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.

Sesame-Crusted Roast Chicken

(from Godmommy Jen by way of the NY Times)

INGREDIENTS:

1/3 cup reduced-sodium soy sauce or tamari sauce (or, allergen-friendly, Worcestershire sauce)

2 tbsp. toasted sesame oil

2 tbsp. sesame seeds

1 tbsp. grated fresh ginger

4 cloves garlic, minced

1 3 1/2-to-4 lb. whole chicken

1 lb. new yellow or red potatoes, scrubbed and halved 

1/3 cup reduced-sodium chicken broth (optional)

2 tbsp. coarsely chopped parsley (who cares.)

DIRECTIONS:

1. Preheat oven to 425. In a small bowl, whisk together soy sauce, 1 tbsp. sesame oil, sesame seeds, ginger, garlic, and 1tsp. freshly cracked black pepper. Set aside. Pat chicken dry, season with 1/4 tsp. salt. Fold legs up over breast and tie legs with 100% cotton kitchen string. Twist wing tips under back. *(I did none of those things ;-p

2. Heat 12-inch cast iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet, heat 30 seconds. Place chicken breast side down in skillet, sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.

3. Scatter potatoes around chicken. Pour soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes until thermometer inserted in thighs reads 175. STIR POTATOES AND SPOON SKILLET DRIPPINGS OVER CHICKEN ONCE OR TWICE DURING COOKING. (If sauce evaporates during roasting, add broth.) Remove skillet from oven, cover chicken, let rest 5 minutes. Sprinkle with parsley before serving (if you're fancy).

NOTES: This is my FAVORITE roast chicken recipe now!! The sauce is SO addicting and the chicken completely soaks it in, not to mention how delish the potatoes get from sitting in all the sauce and juice.