Today we’re rolling out our next video from Chef Richard Bradford, creator of the recipes in The Whole30 and owner of Whole30 Approved Pre-Made Paleo. (Missed our other #AskChefRichard videos/Q&As/recipes? Check them out here!)
Today, Chef Richard will be demonstrating roasting techniques for potatoes, as outlined on page 167 of The Whole30. And as a bonus, Chef Richard is also answering your potato FAQs and sharing a delicious Whole30-compliant recipe. (See below for how to submit your Whole30-related food, cooking, or grocery shopping question to Chef Richard!)
Roasted Potatoes, from The Whole30
All About Potatoes, with Chef Richard
Is there a way to prep raw potatoes in advance and keep them from turning brown?
The key to keeping cut potatoes from turning brown is to minimize their exposure to oxygen. I recommend chopping your potatoes, placing them in a bowl and covering with cold water or tossing them in cooking fat or a marinade. Cover the bowl with plastic wrap and place in the refrigerator until you use them.
I’m about to harvest a bunch of potatoes from my garden. Is there a way to keep them through winter?
One option is to blanch and then freeze them. Set a pot of water over high heat and bring it to a boil. Prepare a bowl of ice water and place on a counter top near the stove. Clean and peel the potatoes, boil them for 5 minutes, and then place them in the ice water bath until they are completely cooled. Remove from ice water, pat dry and place in freezer-safe Ziploc bags, squeezing as much air out of the bag as possible. Place in freezer until you are ready to use.
Another option is to store them with skin on in a cellar, or cold, dark space. See further ideas from Mother Earth News here.
Do different potato varieties (red, Yukon gold, Russet, etc.) have different preferred uses?
Yukon and red potatoes are less starchy, have a wax-like consistency and thin skin. They are ideal for potato salads or in soups and stews. Starchier potatoes like Russets have a fluffier consistency when cooked and are great served baked or mashed.
Recipe: Herb Balsamic Roasted Potatoes with Sun-Dried Tomatoes
3 medium potatoes cut to 1 inch dice
2 tablespoons ghee
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup of sun-dried tomatoes, sliced into ribbons
2 tablespoons ribbon chopped basil
1 sprig rosemary leaves
PREHEAT the oven to 425 degrees.
IN a mixing bowl, toss diced potatoes with ghee and balsamic vinegar. Spread in an even layer on a cooking pan lined with parchment paper. Season with salt and pepper. Roast in oven until golden brown for 35-45 minutes.
REMOVE from oven and let cool for 5-10 minutes.
ADD sun-dried tomatoes, chopped basil, and rosemary. Tate and adjust seasoning as needed (adding perhaps a splash of balsamic vinegar and more salt and pepper). Serve warm or at room temperature.
Have a food or cooking question for Chef Richard? Find him on Twitter, Instagram and Facebook, and use the hashtag #AskChefRichard. Don’t want to roast tomatoes but still want Chef Richard’s tasty cooking? Visit Pre-Made Paleo to have his Whole30 compliant meals shipped straight to your door.
Chef Richard Bradford began his culinary career in Atlanta restaurants before studying at the prestigious Culinary Institute of America in Hyde Park, NY. Upon graduation in 2004, he returned to Atlanta to launch RSB Catering. After seven successful years, he sold the catering business and formed RSB Foods to develop Pre-Made Paleo, a nationally-distributed line of gourmet prepared meals following the Whole30 program. He is now based in Dallas, TX.