WHAT TEMPERATURE DO YOU ROAST POTATOES AT 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.

SKILLET ROAST CHICKEN WITH SCHMALTZY POTATOES - PUREWOW



Skillet Roast Chicken with Schmaltzy Potatoes - PureWow image

Unless you’re Jeffrey Garten, roast chicken can sound a little meh on paper, and it so often disappoints at the table. Or so we thought, until we tried Samin Nosrat’s version, which is brined in buttermilk and comes out of the oven with a gorgeously browned, crackling skin and impossibly...

Provided by Katherine Gillen

Total Time 5 hours 45 minutes

Prep Time 4 hours 45 minutes

Cook Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 6

One 3- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1½ cups buttermilk
1½ pound baby potatoes, halved
Extra-virgin olive oil
Fresh chopped parsley, to garnish

Steps:

  • 1. Season the chicken generously all over with salt. Rest at room temperature for 30 minutes. 2. Combine 1 tablespoon kosher salt with the buttermilk. Transfer the chicken to a resealable bag and pour the buttermilk on top. Seal the bag and squish everything around to ensure the chicken is coated. Refrigerate for at least 4 hours and up to a day. (The longer you brine the chicken, the more flavorful it will be.) 3. About 1 hour before cooking, remove the chicken from the fridge and transfer to a plate; discard the brine. Use kitchen twine to tie the legs together. (This will encourage even cooking.) Preheat the oven to 425�F. 4. Arrange the potatoes in a large oven-safe skillet, and drizzle with olive oil. Season with salt and pepper; toss to coat. 5. Nestle the chicken on top of the potatoes and transfer to the oven with the legs pointing toward the back left corner. Roast for 30 minutes, then lower the heat to 400�F. Rotate the skillet so the legs are facing the back right corner; roast for another 30 minutes or until the internal temperature of the chicken reaches 165�F. 6. Rest the chicken for 10 to 15 minutes before carving and serving. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 553 calories, CarbohydrateContent 23 grams carbohydrate, FatContent 34 grams fat, ProteinContent 38 grams protein, SugarContent 4 grams sugar

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