Pan-Roasted Purple Potatoes and Carrots with Garlic-Lemon Aioli

My mother knows that I love to work with unique, fun ingredients in the kitchen. So, it was no surprise that she picked me up a bag of stunning purple potatoes this past week and said, "I knew you could do something cool with them." I decided on pan-roasting them with some carrots in my large cast iron pan. I knew I wanted some type of dipping sauce, so I whipped up a super-quick aioli that totally elevates this dish.

The mayo-based aioli is lemon-y, creamy and garlicky. Having it alongside of the vegetables is a necessity. Plunging those perfectly-roasted potatoes and carrots into that sauce is pretty much heaven on earth. The vegetables themselves come out super tender on the interior, but are not mushy. And, they have just the right amount of crusty sear and crispness on the exterior.

This is a fabulous side dish that takes little prep work and truly highlights beautiful, fresh produce in a simple, yet delicious way.

NOTE: Baby gold/yellow or red potatoes can be utilized for this dish if you can't get your hands on the purple variety.

Yields 2 - 3 servings.

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Twenty-Minute Garlic Yukon Gold Baby Potatoes {Stove Top Method}

I love simple recipes. I love potatoes. This recipe is the perfect marriage of both. Can I get an amen, friends?

Looking for an ultra-simple, yet ultra-tasty side dish? I've got you covered with this rockin' recipe. And, you'll love the short, no-nonsense ingredient list.

I've always roasted potatoes in the oven. I recently set out to attempt to achieve the same result as oven-roasting except that I wanted to cut the time way down and I wanted not to have to heat up my oven.  This couldn't-be-simpler recipe is the end result of my recent experimentation.

First, I think you'll enjoy how short and simple the ingredient list is for this dish. Basically, you need just three ingredients - olive oil, baby potatoes and garlic. (Of course, I consider salt and pepper as "freebies.") If you'd like, you can garnish the cooked potatoes with fresh parsley or snipped chives at time of service. And, just for fun, I sprinkled on a little freshly-shaved Parmesan.

These are great served as-is or you can serve them with a sour cream and chive dipping sauce. Of course, my kids seem to enjoy them with ketchup. A creamy ranch-style dressing is, also, good with these.

Serves 4.

Individual Crispy Potato Roasts with Ham & Swiss

 

For those who have been around here on Joyously Domestic for awhile, you may recall my Crispy Potato Roast back in December.  I received a good deal of positive feedback on that post and I have made it for my family many times since originally adapting the recipe from Martha Stewart's website.

With my husband gone for four days out of state for work and my son staying overnight at his cousin's house, it was just my two girls and I at home for the evening recently.  We took the concept of my larger Crispy Potato Roast and downsized it to mini versions.  We wanted to spruce it up, so we included ham and shredded Swiss cheese.

This would be a great dish to make this week to use up leftover ham from Easter, as well.

The key here is to slice the potatoes as thin as you can.  I used a combination of gold potatoes and large, red potatoes because that is what I had on hand.  Normally, I use regular russets when I've made the larger version in the past.

If you'd like to make this as one large dish, follow the method and cooking time listed within my Crispy Potato Roast post ... adding in ham and Swiss to the recipe.

Yields 4 servings.

Roasted Red Potatoes with Lemon Garlic Aioli

 

I'm (kinda) stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post.  To be honest, I've used it more than once since posting that recipe last week.  (It is amazing with grilled asparagus, too.)

And, as amazing as the sauce is, I forgot to take a picture of the darn stuff.  So, you'll have to just imagine it sitting there awaiting its meeting with those gloriously crisp taters.  Or, just make this recipe and you can look at your own Lemon Garlic Aioli - just before you devour it.

Sausage & Roasted Vegetable Casserole

 

I've been a little melancholy (do people even use that word anymore?) for the past couple of days.  I have so enjoyed having the three kids home for the past couple of weeks during their winter break and I so dread sending them back to school on Monday.  I wish I could just lounge around with those guys and snuggle them every day.  But, such is life.  We've been trying to squeeze in a bunch of last-minute fun things during these final days of their break.  I took them swimming at an indoor pool on Friday and after a stop off at a birthday party early yesterday afternoon at our local bowling alley, we nestled in by the fire for a relaxing evening at home.

This delectable recipe was made.  Hot fudge sundaes were eaten.  We read books.  They tinkered with Legos.  We played a few board games. 

It was pure bliss.

I was inspired to make this recipe from the beautiful Kay over at Kayotic Kitchen.  She calls her version Lazy Sunday Casserole.  I so appreciate and adore roasted, caramelized veggies of any kind.  So, I was drawn to this dish.  However, since I didn't make it on a Sunday and to better convey (and capture) the essence of the dish, I decided upon a different name.  Whatever you want to call it, it's darn tasty and a perfect recipe to make on these chilly winter days.

Crispy Potato Roast

This dish is a complete stunner. But, it is just as delicious in taste and flavor as it is in appearance. I was so intrigued when I first saw a version of this recipe on Martha Stewart's website. I am a huge potato fanatic and these just looked glorious! I altered a couple of things in her recipe, but followed her technique and concept. I used some pancetta in my version. (Bacon would work fine, too.) I like that the lower part of the potatoes roast up tender and soft while the edges and tops become beautifully crisp.

 

 

The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes does take a little time (about fifteen minutes). I recommend using a sharp, thin-bladed knife.  Also, patience is a must as this dish bakes for about two hours total. (It's totally worth it - trust me.) This is a dish that is super impressive-looking and would really wow at a dinner party!

Roasted Ranch Potatoes with Bacon and Cheese

 

Okay.  I realize that several of my recent posts have included bacon in some form or another. I think it is partly due to the fact that a couple of weeks ago my grocery store had a killer deal (half off!) on thick, center cut bacon.  Of course, I stocked up.

Honestly, however, let's just admit that bacon is just so darn tasty!  There need be no excuse reason to eat it. In fact, last year we traveled from Michigan to Arizona for our son's college graduation.  We took a couple of days to travel into California to go to Legoland and due to our adoration of bacon, we made specific plans to go to Slater's 50/50 (a bacon-lover's paradise of a restaurant that we had seen featured months prior to our trip on a bacon-themed food show).  They grind bacon into their burger meat, offer a maple-bacon milkshake and serve bacon brownies.  It was heaven!

 

So, when I came across this recipe, it appealed to me in every way. I developed it into something kind of amazing and based on our preferences! It has become a real family favorite and is often even requested by relatives at family gatherings.