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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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12/28/2011

Panera Macaroni & Cheese

Miss V love Panera's Macaroni & Cheese and I was determined to find a copy cat recipe.  Well all of the recipes I found all talked about microwaving the roux.  That just seemed weird to me, doesn't that seem weird to you??

Anyway about two weeks ago I found a recipe from the Panera website.  You can check it out HERE along with the Chef's story. 

1 (16-ounce) package of medium shell pasta
¼ cup butter
½ cup all-purpose flour
2½ cups milk (I used whole)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce (I used Frank's)

Prepare pasta according to package directions.

Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).


Makes 4 to 6 servings.



Would I make this again?  YOU BET!!!!

12/27/2011

Maple Breakfast Casserole

The second recipe she picked out was a bit more savory.  We found it on the Jimmy Dean website.

2 large Golden Delicious apples, peeled, chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
8 eggs
3 cups milk
1 teaspoon vanilla
8 cups French bread cubes (¾-inch pieces)
1 pkg. Jimmy Dean® Maple Flavor Pork Sausage Roll, cooked, crumbled, drained
2 cups (8 ounces) shredded cheddar cheese, divided

Preheat oven to 325°F. Toss apples with sugar and cinnamon; set aside.

Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage, apple mixture and 1-½ cups cheese; stir gently until evenly coated.

Spoon into lightly greased 13x9-inch baking dish; top with remaining ½ cup cheese.

Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Cook’s Tips: Make-Ahead Maple Breakfast Casserole: Assemble casserole as directed. Refrigerate overnight. When ready to serve, uncover and bake 50-55 minutes or until knife inserted in center comes out clean.

Serving Suggestion: Serve with warm maple syrup.

Well this recipe also was a disappointment.  The apple just really threw off the flavor and the texture was just mush.  Would I make this one again?  No....

I will go back to our family favorites that have more flavors and texture.

Baked French Toast Casserole with Maple Syrup

The other day Miss V helped me to find some new breakfast ideas for Christmas.  First one she picked was this one.

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Well I must say this was disappointing.  The texture was just mush and really didn't have much flavor besides the topping.  Would I make this again?  No.....

12/23/2011

Melted Snowman Cookies

I first spotted these on Pintrest and like so many other bakers, knew that I would have to try them this year.  I followed a few Pins and found a great tutorial on Truly Custom Cakery.  Here are some other links about the cookies, first is Crazy Domestic and one from the creator at The Decorated Cookie.  Those absolutely beautiful, but I am feeling lazy and not wanting to whip up some fondant.

I am using a sugar cookie recipe from Wilton.  One that you do not have to refrigerate.

1 cup (2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon No Color Almond Extract
2 3/4 cups all-purpose flour
1 teaspoon salt

Preheat oven to 400°F.

In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour and salt; add to butter mixture 1 cup at a time, mixing after each addition.

Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.






For the frosting I made royal icing, but didn't get it runny enough.  I also just used black icing in the tube and Miss V had fun with my edible markers.

12/19/2011

Snowman Soup 2011

Miss V made her snowman soup on Thursday night for her classmates and teachers.

This year I found the cute snowflake bags at the dollar store.


In each bag you put:
One packet of hot chocolate mix.  I like using the Land O' Lakes since the package is prettier than the white paper of other brands.

One candy cane, can be mini size or full size
A handful of Hershey Kisses
A handful of mini marshmellows (I like to put them in a snack size ziploc baggie)

Then attach a cute poem.



I like to print 4 of them on a sheet of white cardstock.

After Miss V handed them out, one boy said he remembered them from last year and it was so good!

Miss V's class entry into the Gingerbread House Contest

I have to say how proud I am of Miss V's class and all the hard work that they put into making the Tropical Themed Gingerbread House.

We were given the pre made pieces for the house.  The rules stated that it could not be edible and it was suggested that we use a hot glue gun for stability.  The rules also stated that it must fit into a space that was  12 inches deep, by 11 inches wide and 12 inches high.

Here are some of my favorite parts of the house.

A few of the boys rolled out blue fondant for the Gulf of Mexico and then we glued on milk chocolate rocks along the waters edge.  One student worked hard at making tootsie roll sharks teeth.  The city where Miss V's school is located is famous for sharks teeth.  Some of the girls had a fun time making colorful shells from fondant and gum paste.

We made palm trees out of skewers and tootsie rolls.  They were poked and glued into the cardboard base that was the exact dimensions from the rules.  The palm fronds were gum paste tinted green and cut out with a flower cookie cutter and dried over night.  Some of the girls also gave the Teddy Bears bathing suits and made towels and floats from fondant.

Here you can see that one girl made a cute flamingo from pink gum paste.  A couple of other girls made presents to go at the bottom of one tree.  Some of the boys make little strands of colorful lights from fondant and put them onto fishing line.


I love the texture on the palm trees.  Oh and notice the the little bows on the presents?

One side view of our Tropical Gingerbread House.   The roof is plain shredded wheat.  We didn't use the frosted because it would have looked like snow and we certainly do not get snow down here in SW Florida.  The beach sand is actually a box of graham cracker crumbs.  It was funny all day long a little boy from 3rd grade would walk by and say he hoped that we would win.


Here is our completed house!  The class was so excited and we all thought it looked fantastic. 


While putting it together, I made sure to measure with a ruler how high the palm trees were.  I did not want to go over the 12 inch high limit.

You could also purchase the houses. One of our friends texted me while we were heading to the mall to tell me that someone bought ours.  We met the new owner and she was so nice.

We did not win in our age group and (I probably sound like a sore loser), but Miss V noticed that some of the winners did not stick to the size guidelines and were a lot bigger than the specs.  Maybe I have watched to many Food Network specials and have seen pieces disqualified for their sizes.  Anway that did not seem very fair.  Then we found out that for people's choice you could vote on your favorite.  What was not stated in the paper work was that it was $1.00 a vote. 

The following Monday the little boy from 3rd grade asked if we had won and I told him that we didn't and he said that he thought ours was the best!

We may not have won or placed 2nd or 3rd, but I am very proud of our class and will have reward them with an ice cream party or something.

12/17/2011

Glazed Eggnog Spritz Cookies

I had been searching for a new cookie recipe for this year's cookie swap.  I finally settled on this recipe from the Betty Crocker website.  I did have to make two batches.  The first batch only made about 50 cookies.  Not sure if it was because of the disc I used.  Either way they came out really well and are soft and delicate.

Cookies
3/4 cup granulated sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 teaspoons rum extract
1 egg
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg

Rum Drizzle
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon water
1/2 teaspoon ground nutmeg, if desired

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.

Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies. (I skipped that last step.  I do not like using ground nutmeg and I think fresh would have been a bit to strong.)

12/06/2011

White Chocolate Cranberry Blondies

I spotted this recipe a while ago in one of my Taste of Home Fall Baking magazines.  I made it last night for my meeting.  They came out really well and I believe everyone loved them.

I haven't taken a picture of them yet, but I will tomorrow and upload it then.

For the crust
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 oz white chocolate chopped (I used 1/2 bag of white chips)

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
6 ounces white baking chocolate, melted (used the other 1/2 bag of white chips)
1/2 cup dried cranberries, chopped

In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries.

Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator.

Yield: 2-1/2 dozen.

11/29/2011

Gingerbread House Contest....

My daughter's class has been entered into a Gingerbread House contest!!! 


Thanks for registering for the 2011 Gingerbread Contest! We will have at least 125 entries in the contest this year!!!


Here are the most important details to know right now–


Houses will be available for pick up on Monday, November 21 and Tuesday, November 22 between 3 – 6 pm. Please call if you will not be able to pick up during these times.


· You will have a kit that includes pre-baked gingerbread pieces, icing, and candy decorations.
· The House should not be edible – we suggest using a glue gun to help with stability.
· Space constraints: the house must remain within a space of 12” wide and 11” deep and 12” tall.  (I feel like I will be on a Food Network Challenge and will have my trusty measuring tape out!)


Houses will need to be delivered to the Gingerbread Village at the Westfield Sarasota Square Mall – Macy’s wing on Wednesday, December 7 between 3- 7 pm.

The Third Annual CYD Gingerbread Festival is a sugar-coated treat for children of all ages. Do not miss the home tour of the glittering Gingerbread Village of 125+ homes decorated by local youth groups, businesses and organizations. See the impressive iconic Sarasota landmarks recreated in gingerbread by talented professional chefs. It is coming soon to the Macy’s wing of the Westfield Sarasota Square Mall. Mark your calendar for December 9, 10 and 11 and plan to visit during mall hours – Friday and Saturday, 10 AM – 9 PM. Sunday, 11 am – 7 pm.


No cookie- cutter homes in the CYD Gingerbread Festival Village! Visitors will see a winter wonderland of lavishly decorated gingerbread houses. Grand confectionary structures designed by sponsoring businesses and organizations sit alongside more than 125 candy-coated cottages decorated by local school children. Area elementary schools, middle schools, high schools and youth groups are represented in the Village. $1 donation per person at the door.


Visit gingerbread2011.com after December 8, see all of the houses and vote for your favorite!


Don’t miss the “Iron Chef”-style competitions on Friday and Saturday evening at 7 pm. Last year’s winning chef Lyndsy McDonald of Pastries by Design will return to face a new challenger and race the clock in the Gingerbread House Decorating contest on Friday, December 10. Student chefs from Venice HS, Southeast HS, and Manatee Technical Institute will have their own competition to create a Gingerbread masterpiece on Saturday, December 11.


Proud sponsors include Westfield Sarasota Square Mall, Ringling College of Art & Design, Hyatt Regency Sarasota, Sarasota Convention and Visitors Bureau, Mattison’s, Michael Saunders & Company, Kohl’s - Central Sarasota Parkway, People at Play, Whole Foods, and SRQ Magazine.

I am so excited to help the class build their gingerbread house, which will certainly NOT be your typical gingerbread house!

11/28/2011

YCA Green Bean Bundles

Victoria always makes Green Bean Bundles for Thanksgiving.  She first made the recipe when she attended Young Chefs Academy and was in the Kindercooks Class.  (for her own safety, I blur out her face)

16 slices pre-cooked bacon (she prefers raw bacon)
1 1/2 pounds fresh green beans
2 tablespoons light brown sugar
1/4 cup unsalted butter

Preheat oven to 400.

Place beans in a colander wash. Snap the ends off the green beans

Simmer beans on stove, just covered with water for 15 to 20 minutes. Drain beans in colander and rinse with cold water to hold color and cool. (we have discovered that a quick blanche is better for the beans and then toss them in the ice bath)

The bacon should be flexible to work with. If need be, place on a paper plate and microwave just long enough to war

Place 4 to 6 green beans on a slice of bacon. Roll the great beans into a bundle with the bacon. Continue until all the green beans have been used. About 16 bundles.



Place the bundles seam side down side by side on a greased baking dish.

Melt the butter in a small microwave safe bowl. Add brown sugar and mix well. Drizzle over the green beans in the baking dish.





Bake for 15 to 20 minutes.



Cranberry Sauce

I also made a batch of Orange Cranberry sauce for Thanksgiving

1 bag of fresh cranberries
1/2 cup water
1/2 cup orange juice
1 cup of granulated sugar
Zest from two oranges... (one orange I use a mircroplane and the other a zester that makes nice long strips)




Add all the ingredients to a saucepan and boil until the cranberries start to pop then turn down to medium heat and continue cooking until berries have popped and it thickens. (about 5 minutes)

Pour into bowl and let it come to room temp, then store in the fridge.


To serve place in a pretty bowl and let it come up to room temp.

Pumpkin Pie

Next pie we made was Miss V and Daddy's favorite...Pumpkin Pie and this also came from my old Betty Crocker Cookbook.

Pastry (again I cheated and used a refrigerated pie crust)
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar

Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. (Miss V said to skip that step)

In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.



Apple Pie

Yes, I am so far behind in blogging.  "Real" life is beyond busy so I am taking a breather and catching up a bit.

So last Wednesday Miss V and I made our pies for Thanksgiving.  First up was this yummy Apple Pie from my old Betty Crocker Cookbook.

Pastry (I cheated and used a refrigerated pie crust)
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.






11/16/2011

T-Shirts for Turkeys

Our favorite radio station is doing T-shirts for Turkeys. This is the same station that did the Gift Cards for Alabama. Anyway Victoria has been on me about getting a turkey for someone who might not have one. I told her that I would look up the drop off locations and sure enough there was one in our town in the afternoon.

So I told her that we could do a "paper" turkey aka 10.00 (or more) cash/check and she was adament that we get a real frozen turkey because people can't eat a paper turkey. LOL I told her that they would just buy the turkeys with the cash. Not good enough...it doesn't make sense to give them money and then they have to buy the turkey. Wouldn't it make more sense just to buy the turkey? Umm...she got me on that.

After school today we drove down to the Publix location and went shopping. 

Here she is doing her shopping...

 Ok so she had $20.00 to spend and bought two nice sized turkey since they were on sale for $0.59 a pound.


And her she is with her new T-shirt.



She is such a sweet giving little girl and I am so proud of her thoughtfulness.

11/08/2011

Cranberry White Chocolate Cinnamon Rolls

I made these on Saturday and they came out really well.  I found the recipe in a Taste of Home magazine.

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/2 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour

FILLING:
1 cup butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 package (10 to 12 ounces) white baking chips
1 cup dried cranberries
1/2 cup chopped pecans

GLAZE:
2 cups confectioners' sugar
2 teaspoons Spice Islands® pure vanilla extract
5 to 6 tablespoons heavy whipping cream

In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and refrigerate overnight. (I totally skipped this and let it rise on the stove top for about an hour then proceeded with the recipe)

Punch dough down. On a lightly floured surface, roll into a 24-in. x
12-in. rectangle. For filling, combine the butter, brown sugar and
cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle
with chips, cranberries and pecans. Roll up jelly-roll style,
starting with a long side; pinch seam to seal.

Cut into 16 slices. Place cut side down in two greased 13-in. x 9-in.
baking pans. Cover and let rise in a warm place until doubled, about
45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Meanwhile,
in a small bowl, combine the confectioner's sugar, vanilla and
enough cream to achieve desired consistency; drizzle over warm
rolls. Cool on wire racks. Yield: 16 servings.







11/04/2011

School Lunch 10/31 - 11/4

This weeks lunch round up.

Ham & Cheese on whole wheat
Cheese Stick
Breakfast on the Go packet
Crackers
Fruit Snack
Carrots
Apples
Chocolate Milk

Peanut butter and Jelly cut into a Pumpkin Shape
Capri Sun
Carrots with Green Goddess Dressing
Breakfast on the go packet
Fruit snack
Mandarin Oranges
Cheese stick
Oreo Yo Crunch

Peanut butter and Jelly on a mini deli thin
Chocolate milk
Breakfast on the go packet
Fruit Snack
Chips Deluxe Gripz
Mandarin Oranges
Carrots
Simply Go Gurt
Cheese stick
 Green salad with a slice of turkey, craisins and tomatoes honey mustard dressing.  Oh and homemade croutons.
Strawberry milk
Breakfast on the go packet
Fruit snack
Crackers
Cheese stick
Simply Go Gurt
 Pizza Friday...pack snacks only

10/28/2011

Mixed Roasted Potatoes with Herb Butter

Miss V picked this out of Food Network Magazine.

1 1/2 pounds russet potatoes
1 1/2 pounds red potatoes
1 1/2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Directions
Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.

Preheat the oven to 400 degrees F.

Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.

While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

When the potatoes are done, put them into a large bowl and toss with the herb butter.




These came out really well despite the fact I only had dried herbs.

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