Roasted Potato Leek Soup

Roasted Potato Leek Soup
Ingredients

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed
• 1/2 cup dry white wine, plus extra for serving
• 6 to 7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Crispy Shallots, recipe follows, optional

Instructions :
Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Yield: about 1/2 cup

Easy, and Perfect Roast Potatoes Recipe

Easy, and Perfect Roast Potatoes Recipe
Ingredients:

• 1 lb/ 500g floury potatoes, peeled
• 4 tbsp goose fat, lard or vegetable oil
• Salt and pepper

Roasted Potatoes Instructions:

First of all preheat the oven to 425F/220C/Gas 7
And then cut the potatoes into even sized pieces. Place the potatoes in a saucepan, cover with cold water, add a sprinkle of salt and bring to the boil. Once boiling lower the heat and simmer for 10 mins.
Drain the potatoes in a colander. Gently shake the colander to fluff the outside of the potatoes.
Heat the fat or oil in a roasting tin until very hot but not burning. Carefully tip the potatoes into the hot fat. Using a tablespoon coat each potato with the hot fat in the tin, this will help prevent the potatoes from sticking. Return the roasting tin to the hot oven and roast until golden brown and crisp turning the potatoes from time to time approx 45 mins. Enjoy it !
garlic-roasted-potatoes

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes
Ingredients

• 2 pounds small fingerling potatoes
• 6 cloves garlic, crushed
• Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
• Salt and pepper

Roasted Potatoes Instructions :
First of all heat oven to 500 degrees F.
And then spread potatoes out on a cookie sheet. Next is to scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes. Enjoy it !

Garlic Roasted Potatoes

Garlic Roasted Potatoes
Ingredients :

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Instructions :
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.