Autumn is definitely here, and it’s getting a lot colder in Boston! The colors of the blog header reflect the change in seasons. Brrrr!!! I took out my scarf, my gloves, and all my wool sweaters a few days ago!
Despite the cold weather, the farmers’ markets are still in full force here, with tomatoes, various squashes, pumpkins, and apples making a strong showing.
There’s this one Asian Farm stand at the Central Square Farmer’s Market that sells Thai basil, pea tendrils, bok choy etc. I love it! Check out the Asian gourds they had last week.
The cold weather makes me want to turn on the oven so I can start roasting and baking. It also makes me think of simple comfort foods, like roasted potatoes. I love roasted potatoes, and they taste delicious with just some oil, sea salt, and a touch of truffle oil (optional).
Here’s a great, simple way to make roasted potatoes – Tiny Urban Kitchen style – in the toaster oven!
I love using the toaster oven because it saves electricity, preheats much more quickly, and can free up the big oven for other uses. Furthermore, everything (the pan, the food) is smaller, lighter, and easier to handle.
Toss small, baby potatoes with olive oil (enough to coat -say 2-3 tablespoons), salt, pepper, and herbs. I love using fresh rosemary and thyme. If you have large potatoes, cut them up so that each piece is about 1 square inch in size. Important! If you are using whole baby potatoes with the skin, pierce the skin with a fork. Otherwise, the potatoes might explode. I learned this the HARD way in college with a sweet potato. The whole inside of my toaster oven (pictured above – yes, I am still using the same toaster oven from college), was filled with bright orange . .potato remains. It was so sad.
Heat in toaster oven at 400 degrees for about 25 minutes, or until sizzling and cooked.
While baking, stir the potatoes around at least once to ensure even browning.
Enjoy! I did, with a lovely steak dinner “grilled” in the big oven using this awesome method.
Have a great weekend!
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