Eatentions

Organic * Local * Sustainable

Uncategorized

Oven Roasted Potatoes with Fontana Cheese

by

Sometimes you just need a simple variation to a favorite classic.

Oven Roasted Potatoes with Fontina Cheese 1

Oven roasted potatoes bring me straight back to my childhood. My great grandmother made them EVERY Sunday (probably because she could feed a lot of mouths inexpensively and that way key in those days). I just remember how much I loved them especially RIGHT out of the oven (even if they burnt my tongue a little!) They were crispy on outside, soft on inside, and made with a ton of love….best ingredient out there.

A part of me hesitated posting this because it is so incredibly simple but even a few tweaks to a classic can freshen it up and make a meal memorable. I know at least once a week I look for some inspiration that doesn’t require 20 ingredients and 6 hours to prepare. We all need some simple standby’s tucked away in our recipe corner and this one is easily one of those.

One of my favorite way to cook these is in some duck fat as it has INCREDIBLE flavor and creates a whole other dimension! Then when I top it with fontina (or if you have another favorite cheese)  it gives that crispy texture some creaminess and reminds me of eating an upscale, healthier version of cheese fries! Oh Yeah!!!

I made these just last weekend with a whole roasted chicken and grilled asparagus and a the week before with braised short ribs…guess what??? No one knew I served the same potatoes twice! Now that is culinary success in my world!

If you end up making these and create a different version, post your success so I can tuck a new idea into my goto recipe file!

Oven Roasted Potatoes with Fontana Cheese
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 4 Russet Potatoes, peeled and sliced into ½" pieces
  • Olive Oil or Duck Fat
  • Salt and Pepper
  • Fontina Cheese
Instructions
  1. Heat oven to 400 degrees
  2. Peel and slice potatoes and soak in water for 30 min
  3. Drain and pat dry. Salt and pepper both sides
  4. In a cast iron skillet (2 if you need them), heat olive oil or duck fat until smoking
  5. Add slices of potato and cook until golden brown. Flip over and place in oven for 10 minutes. Add fontina and cook 5 minutes longer.
  6. Serve with protein and veggie of your choice!

 

Baked Crispy Chicken Thighs

by

Baked Crispy Chicken Thighs 1

You know those weekdays when it just seems daunting to THINK about cooking a meal much less actually doing it? Yep, I thought so…..

We cook a whole chicken almost weekly but it takes a while and some nights we aren’t home until later but I still find myself craving that roasted chicken….it’s such a great comfort food.

My solution on those late weeknights and cravings….baked crispy chicken thighs! They are my favorite part of the chicken because of the flavor and ANY time of year they sound delicious. They cook relatively quickly and if I just have time for a salad to accompany, that works out but if I can, I like to roast some baby potatoes along side……the cool thing about chicken is you can pair almost anything for a side that sounds yummy to you so, go big!

This baked crispy chicken thigh dish is adapted from my whole roasted chicken recipe but you can change up the herbs and use thyme, rosemary, or tarragon, they are ALL good.

I hope this recipe works for you on those weekdays when you feel daunted or even when you don’t, I promise, it’s delish!

Baked Crispy Chicken Thighs 3

Baked Crispy Chicken Thighs
 
Print
Prep time
Cook time
Total time
 
This is a PERFECT quick, easy, and delicious weeknight dinner! Serve with potatoes and a salad!
Author:
Recipe type: Entree
Cuisine: American
Serves: 8
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley
  • 2 tablespoons butter
  • 1 lemon, cut into 8 rounds
Instructions
  1. Position a rack in the lower third of an oven and preheat to 400°F
  2. Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of parsley and a sliver of butter under the chicken skin.
  3. Heat the tablespoon of butter in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 10 minutes. Transfer, skin side up, to a plate.
  4. Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 25-30 minutes.
  5. Scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.

IMG_5749

IMG_5753