Today I had the pleasure of appearing on News 4 WCIV’s Lowcountry Live, it’s a Charleston, SC area news and talk show.
I was asked to demo the type of meals I’ll be teaching for Saturday’s workshop Cooking for 1 or 2, part of the You Can Do It series at the Center for Women. I wanted something simple I could share the gist of in under 4 minutes. I came up with roasted garlic potatoes, salmon with lemon and rosemary, and roasted broccoli.
I did quick and dirty roasted potatoes, if you want them to be wonderfully crispy on the outside parboil (boil in salted water for about 10 minutes) the potatoes before baking and reduce their cook-time to around 30 minutes.
- 2 – 3 Yukon Gold or Idaho potatoes, scrubbed and cut into a 1″ dice
- 2 TBSP olive oil
- garlic powder to taste
- salt to taste
- cooking spray
Preheat the oven to 425F. Toss the diced potatoes in the olive oil and sprinkle with garlic powder.
Spray 1/3rd of the baking sheet with cooking spray. These need to bake for 45 minutes, unless they were parboiled. The potatoes should be in a single layer and take up only the sprayed portion of the baking sheet, place these in the pre-heated oven. Wait 20 minutes to start the rest of the meal.
Prepare the lemon, rosemary salmon recipe and place the foil packet in the center of the cooking sheet after 30 minutes have elapsed. Reduce the heat to 400F. The salmon, provided it is 1.5″ thick will be done in 15 minutes. If it is 2″ thick cook for 20. The potatoes won’t burn with 5 extra minutes.
The remaining 1/3d of the baking sheet is for the broccoli. Prepare as directed in the recipe and place on the sheet to roast, five or ten minutes after the salmon is added to the baking sheet. The recipe for roasted broccoli is on February’s seasonal recipe card. I will be adding the tutorial for roasted broccoli tomorrow as things have been a little nuts.