Adapted from the The Food Network
INGREDIENTS
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
3/4 pound small red-skinned potatoes, halved, or quartered if large
salt, to taste
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces crimini mushrooms, halved
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
DIRECTIONS
Preheat
the oven to 450. Cover the potatoes with cold water in a saucepan and
salt the water. Bring to a boil over medium-high heat and cook until
tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
