Wednesday, April 4, 2012

Chili Night

Mild chili with garbanzo beans over roasted Yukon gold potatoes, sautéed zucchini, and baby greens with Mt. Townsend Creamery's truffled formage blanc and lime vinaigrette.

The main thing you should take away from this recipe is the roasted potatoes. See what a lovely golden crisp I have around my potato's edge? My oven has a convection feature that I never use. I turned that on today. Perfection. Preheat the oven to 425 degrees F. While the oven preheats, put a sheet try large enough for all your potatoes in to heat up. Cut the potatoes into uniform-sized pieces. Toss in a bowl with oil, salt, and pepper. Carefully pour your potatoes on to the hot sheet pan, spreading them out so they are in a single layer. Pop those babies into the hot oven, and roast for 15 minutes. After 15 minutes, pull the pan out and flip the potatoes a bit with a spatula, and return to the oven for another 3-5 minutes. 

Voila! Delicious. This works really well with fingerling potatoes, sliced lengthwise, and also sweet potatoes.