One of my favorite things about participating in a blog hop is the new friends you meet. Secret Recipe Club introduces you to new blogging friends and new recipes! Here's how it works, each month you're assigned another person's blog, you choose a recipe from their blog and post about! Can you keep a secret? If you're going to participate in Secret Recipe challenge, you have to! You can't reveal the blog or the recipe until the posting date! How fun is that!! Secret Recipe Club is the creation of Amanda at Amanda's Cooking!
This month I was assigned the blog, Haggis and the Herring! Haggis and the Herring is a husband and wife blog team who feature "tasty recipes tested in our kitchen – drawing from flavours around the world including our English, European, Mediterranean and South-Asian food experiences." There were so many recipes to choose from, it was hard to narrow it down to just one.
We love roasted potatoes, so after much deliberation, I chose Crunchy Roasted Potatoes and Carrots. In this recipe you boil the potatoes and carrots before roasting. I've seen lots of recipes where you boil potatoes before deep frying them. I cut my potatoes into large chunks instead of a dice. I used 1/2 regular paprika and 1/2 smoky paprika. Mine didn't get very crunchy but maybe that's because I made them on a silpat instead of parchment? We really enjoyed these, they were just a little spicy with a lot of flavor.
Crunchy Roasted Potatoes and Carrots
by Daniel Saraga November 3, 2010
Courtesy of The Haggis and The Herring
Serve it as a side or eat it alone for the pure comfort-food value.
5 or 6 potatoes, diced, (peeled, optional)
2 carrots, peeled and sliced into 3/4" rounds
3-4 tbsp olive oil
2 tsp paprika
1/4 tsp cayenne pepper
to taste salt
1. Boil potatoes and carrots in salted water until soft (15-20 minutes).2. Preheat oven to 400 degrees.3. Drain and run potatoes and carrots under cold water for 2-4 minutes, drain again and let dry for 2-3 minutes.4. In a small bowl, mix oil, paprika, cayenne and a pinch of salt.5. Toss potatoes and carrots in oil mixture and transfer to a parchment-lined baking sheet.6. Roast for 30-45 minutes, until outside is golden and crispy.
Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 6 servings