This week's edition of French Fridays with Dorie is a Sunday roast dish - Roasted Jerusalem Artichokes with Garlic. Unfortunately it is not the season for Jerusalem Artichokes, so I used kipfler potatoes instead - similar shape, similar taste (or so the Internet tells me).
It is pretty simple to make this - peel your Jerusalem artichokes or potatoes, slice them lengthways, place them in an oiled casserole dish with salt, pepper, thyme, rosemary and sliced garlic cloves, mix it all up, and bake on high until golden and cooked through.
How can you go wrong with this - it tasted good.
To see what everyone else thought of this dish, visit the LYL section of the FFWD website.
I should have used some potatoes for Bill! The garlic and herbs would be perfect with your tiny potatoes!
ReplyDeleteThose potatoes are a good substitute (and probably easier to handle and tastier!)
ReplyDeleteThere's really no wrong way to go about these. It even worked with chayote squash, the most suitable substitute I could find. I had never heard of Kipfler potatoes before. Looks like they are an Aussie specialty. :-)
ReplyDeleteHi Adriana, you got me curious about them and apparently they originated in Austria, but are noted as "a gourmet favourite in Australia".
Deleteoh yum! roast potatoes are never wrong
ReplyDeleteFirst time looking at kipfler spuds! After this morning's roasting of the three root vegs, I baked some pumpkin, celery and carrots for dinner - DH now loves roasted vegs and roots!
ReplyDeleteDon’t you just love all the adventures in eating we have experienced because of French Fridays? Your potato substitute looks perfect! Very nice!
ReplyDeleteI think your potatoes would have made my belly happier than the JA.
ReplyDeleteLooks great, Gaye! Your kipfler potatoes look like what we call fingerling potatoes. I don't know whether they are the same thing, but if they are, I LOVE fingerling potatoes.
ReplyDeleteI've never heard of that type of potato either - so you found a vegetable that was new to all of us :-)
ReplyDeleteThose potatoes look wonderful. I think the method would be beautiful with a lot of roasted vegetables.
ReplyDeleteHi Betsy, this website says they are also called "German finger" potatoes, so I am guessing that fingerlings are the same:
ReplyDeletehttp://aussietaste.recipes/information-articles/different-types-of-potatoes-in-australia/
I had never heard of "Kipfler Poatatoes" before but I looked them up now - the things I learn...they look wonderful the way you prepared them, glad you liked the recipe too!
ReplyDeleteYour potatoes look sooo good!
ReplyDeleteI'm glad I found the artichokes however everyone picked the potatoes hands down!
I don't even know what Kipfler potatoes are so I had to do some quick googling and then I realized that you had used them once before and I googled it...obviously that information was not retained in my brain until I saw the information again. These look wonderfully delicious!
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