ROAST POTATOES 350 RECIPES

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ROAST PORK LOIN AND POTATOES RECIPE | EPICURIOUS



Roast Pork Loin and Potatoes Recipe | Epicurious image

_(Arista e Patate Arrosto)_ If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 4-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

Steps:

  • Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
  • Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
  • Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

HOW TO ROAST VEGETABLES | VEGETABLES RECIPES - JAMIE OLIVER



How to roast vegetables | Vegetables recipes - Jamie Oliver image

Yield 6

Number Of Ingredients 8

350 g raw beetroot scrubbed clean and quartered
800 g mixed-colour carrot peeled and halved lengthways
800 g Maris Piper potatoes peeled and halved
350 g parsnips peeled and halved
6 tablespoon of duck fat
a few sprigs of fresh rosemary leaves picked
sea salt
freshly ground black pepper

Steps:

    1. Divide the veg between a few large pans (keeping the beets separate), cover with boiling salted water and parboil for 10 to 15 minutes, or until starting to soften. Drain the veg in a large colander and leave for a couple of minutes to steam dry. Give the colander a good shake to chuff up the edges, then tip into your largest roasting tray. Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking. Serve with the roast duck and the Marsala gravy.

Nutrition Facts : Calories 315 calories, FatContent 14.2 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 43 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 0.58 g salt, FiberContent 8.8 g fibre

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