Saturday, November 26, 2016

Crispy Sliced Roasted Potatoes


1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

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Wednesday, November 23, 2016

Spaghetti Carbonara

Spaghetti carbonara

400g dried spaghetti
2 tbsp extra virgin olive oil
150g pancetta, cut into thick, short matchsticks
Black pepper
4 large egg yolks, beaten
100g parmesan, grated
20g pecorino, grated

1 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.
2 Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.
3 Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.
4 Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.
5 Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.

Oven Roasted Barbecue Potatoes

Serves: Makes 4 servings.
  • Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.
  • Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
  • Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

Sunday, November 20, 2016