Part 7 (1/2)

Potatoes

When in doubt about what to eat for dinner or brunch, there's always roasted potatoes. Leave the skin on for taste and texture.

Oven temperature: 425F Prep: Cut into -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet.

Roast: 45 to 55 minutes, turning occasionally. If you like, add minced garlic 5 minutes before the potatoes are done cooking and mix it in using tongs.

Optional complements: Potatoes go well with just about any herb you can think of: paprika, rosemary, thyme, sage, and on and on down the spice rack.

Fancy it up: What's even better than roasted potatoes? Roasted french fries, also known as ”French Bakes” by maybe fifteen people. Cut potatoes into fry shapes (about inch wide and inch thick); toss with a little oil, salt, and spices of choice. Lightly grease a baking sheet with oil. Spread out your fries in a single layer, and leave a little s.p.a.ce between them. This will ensure that the fries properly roast and get crunchy instead of steaming. Bake at 425F for 15 minutes, flip, and bake for another 8 to 10 minutes, until they are slightly puffed, brown and crisp. Eat ASAP, dipped in ketchup, vegan mayo with a little Dijon mustard blended in, or BBQ sauce, as they get a little bit tough when they start to cool.

Root Veggies and Tubers

Carrots, beets, turnips, sweet potatoes, parsnips-you name it, bring it on! Your oven can take these rock-hard roots and tubers and transform them into candy-sweet, tender nuggets in lovely shades of orange, magenta, and cream.

Oven temperature: 400F Prep: Peel the veggies and slice off their stems. The shapes you cut are pretty much up to you, although inch across in any direction is a pretty good size to aim for. Drizzle and coat with olive oil, sprinkle with salt. Place on a lightly greased baking sheet. You can also slice into -inch slices for chips, in which case you should reduce the cooking time by 10 minutes.

Roast: 35 to 45 minutes, flipping once about halfway through cooking. The roots should be tender and easily pierced with a fork, the outsides should be browned and even lightly caramelized.

Complements: Rosemary and thyme or sweet spices such as cinnamon, nutmeg, and allspice.

Fancy it up: Add a light coating of maple syrup and minced ginger before cooking, for a hint of sweetness.

Tomatoes

Roasting tomatoes brings out all their flavor and sweetness. Save your beautiful vine-ripened type tomatoes for a sandwich or salad, but when you have tomatoes that aren't as juicy, like plum tomatoes, then roasting is the way to go. An added bonus is that they make your kitchen smell like the most inviting restaurant in Little Italy. Roasted tomatoes in sandwiches, along with a portobello (page 112) would be nice, or use them as the base for sauces and soups.

Oven temperature: 350F Prep: Remove the stems. Slice into -inch slices. Place on a lightly oiled baking sheet, sprinkle with salt.

Roast: 50 minutes to an hour, until the skin is a bit crinkled Complements: Oregano, thyme, or really any herb you might find in a Simon and Garfunkel song.

Winter Squash

Although steaming may be more convenient, roasting most winter squashes and pumpkins brings out their sweet flavor as no other cooking method can. You can roast squash whole, in its skin, and serve it in large luscious pieces, or cut it into small caramelized pieces, so we will give you directions for both ways.

For big pieces of whole roasted squash Oven temperature: 400F Prep: Remove the stem. Split the squash in half lengthwise. Remove the seeds and use a spoon to sc.r.a.pe out any stringy bits. Place cut side down on a lightly greased baking sheet.

Roast: 45 minutes to an hour, depending on the size. The outside peel of the squash should be easily pierced with a fork when it's done cooking. Slice into more manageable (but still large) pieces to serve. Leave the skins on for a more dramatic presentation; if the skin is not edible, just peel it off while eating.

For smaller, caramelized pieces Oven temperature: 400F Prep: Remove stem. Peel off skin. Split squash in half lengthwise. Remove seeds and use a spoon to c.r.a.pe out stringy bits. Cut into inch pieces. Drizzle and coat with olive oil and salt. Place on lightly greased baking sheet.

Roast: 25 to 30 minutes, turning twice during cooking. Squash should be tender, browned, and lightly caramelized on the edges.

For both methods Complements: Rosemary, sage, thyme, or sweet spices such as cinnamon, allspice, and nutmeg.

Fancy it up: Before cooking, add a light coating of maple syrup. Sprinkle with crushed coriander seeds and minced ginger.

IF you're (G.o.d forbid) tired of mashed potatoes or just in need of a sweet change, use our whole-roasting method for winter squash and make mashed squash instead. Just remove the skin, and mash or puree with a little maple syrup, salt, and cinnamon.

Zucchini or Summer Squash ”Oy gevalt! I've got ferkakte zucchini up to mayn kepele!” How many times have you uttered these words, amazed at your newfound grasp of Yiddish? Roasting to the rescue, once again. Get ready for succulent summer squash that will rock your tuchus.

Oven temperature: 425F Prep: Remove the stem. Cut widthwise into -inch pieces, try to slice at a diagonal for a nice presentation. Drizzle and coat with olive oil, salt, and fresh black pepper. Place on a lightly greased baking sheet. If you like, add minced garlic 5 minutes before the zucchini is done.

Roast: 25 to 30 minutes, turning once halfway through cooking.

Complements: Dill, rosemary, thyme, tarragon, or parsley. Drizzle with balsamic vinegar or fresh lemon once done cooking.

SIMPLE STEAMING.