Roasted potatoes have become very popular, since they are perfect to accompany all kinds of dishes (they are suitable for meat, fish and vegetables alike), they are tremendously easy to prepare, and they are delicious!

There are many ways to prepare roast potatoes, but today we want to talk about how to prepare perfect roast potatoes . The traditional way of preparing them is playing with low temperature and for a long period of time, and what you are looking for is to obtain a tender and tasty potato, with a well-roasted skin .

To achieve this, clay pots have traditionally been used to cook delicious potatoes, chestnuts and vegetables. Emile Henry has based himself on these traditional casseroles to bring us what they have called Potato Pot casserole, and his results are fabulous.

Advantages of the Potato Pot Potato Roasting Casserole

The Potato Pot is a high-quality ceramic casserole, based on a double pot: its base and lid are identical, spherical, distribute heat smoothly and evenly and allow slow cooking at low temperatures, without the need for water. nor fat . Time to go back to basics!

The great advantage of the Potato Pot is that it cooks the food while retaining all the flavor inside ( it is really natural cooking ) and its gentle cooking helps you to obtain very tender potatoes and vegetables inside and with a well roasted skin

All this with minimal complications : all you have to do is put the potatoes whole and unpeeled in the pan, add some kind of seasoning if you feel like it (herbs, garlic, salt, pepper...) and put the pan on the heat. . You turn it over every 15 minutes, and the potatoes are roasted, until you get a tender and tasty body and a well-roasted skin.

Below we leave you a recipe to prepare the roasted potatoes with a touch of garlic and bay leaf, and with an accompanying sauce that you will love.

Other benefits and properties of Potato Pot

• Apart from potatoes, this casserole allows you to prepare delicious vegetables , tender and with all their flavor, and also in a really simple way (you can see another recipe for vegetables further down in this post).
• With this casserole you are getting two great ceramic casseroles to use independently : both parts can go to the fire (vitro or gas) and to the oven, so in them you can also make roasted meat and fish, stews, stews... The only thing What you must bear in mind is that in these cases you will not usually cover the pan or if you do, you will not turn it, and that the bottom of the pan is not smooth (the ceramic makes a small relief or striated), so you will require a little more than oil or juice so that your food is in contact with it (although the relief is minimal).
• Despite what it may seem, it has a lot of capacity but it doesn't take up too much space (it measures 24cm in diameter by 16cm high), and you can store it with the lid inverted one inside the other.

Baked potatoes recipe with the Potato Pot, with cheese and onion dip

Ingredients (for 6 servings)

• 2 kg large unpeeled potatoes
• 2 cloves of garlic (unpeeled)
• 1 bay leaf

To serve with the potatoes:

• 200 gr of white cheese
• 1/2 bunch of chives
• 1/2 bunch of parsley
• 1 shallot
• fine salt
• a pinch of chili powder

Preparation

1. Wash the potatoes and place them whole and unpeeled in the Potato Pot.
2. Add 2 cloves of garlic and the bay leaf.
3. Close the pot and put it on the fire* at low power. After 5 minutes, you can increase to medium heat.
4. After 15 minutes, turn the pan on itself (do not open it), using the handles designed for this purpose.
5. Go turning the pot every 15 minutes until the potatoes are done (about an hour and an hour and a half, depending on how slow you have allowed the cooking according to the power of fire). After that time you can open the pan without any problem, and check with a toothpick or fork that the potatoes are already tender.

*You can put the Potato Pot in the oven and roast the potatoes there, proceeding exactly the same way as on the fire.

To accompany the potatoes, we will prepare a cream cheese that will combine wonderfully and will be perfect for "dipping": you just have to chop the onion, parsley and chives and mix them with the white cheese; add the salt and the chili and mix everything (for all this you can help yourself with an electric mixer or the chop-chop grinder ).

When serving, open the cooked potatoes while they are still hot and arrange a spoonful of the cheese sauce you have prepared on top or next to the potatoes, or in a ramekin .

Potato Pot Oven Roasted Vegetables Recipe

Ingredients*

• a bulb of fennel
• 6 carrots
• 2 onions or shallots
• Rosemary, Herbes de Provence or assorted spices to taste
• Oil
• Salt
• pepper (optional)

*You can substitute vegetables for the ones you like best: pumpkin, potato, beans, broccoli, leek, zucchini...

Preparation

1. Peel and coarsely chop the fennel and carrots and place them in the Potato Pot.
2. Peel and quarter the shallots, and add them to the pot as well.
3. Sprinkle the herbs and spices on top.
4. Season with a little salt and, if you wish, also pepper (not too much, roasted vegetables are delicious in their own natural flavor).
5. Season with a scant drizzle of oil.
6. Put the Potato Pot ceramic casserole on the fire or in the oven, first on low heat and you can raise it to medium heat after 5 minutes. Go turning the pan every 15 minutes (you can use a timer to warn you).
7. You will see that after an hour or an hour and a quarter approximately the vegetables are tender and really rich. You can serve them directly to the table in the Emile Henry Casserole (if you keep it covered, the vegetables will stay warm for a long time).