Pollo e Patate.
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This Italian classic is chicken, potatoes, olive oil, garlic, salt, pepper, a few sprigs of fresh rosemary from the yard and some parmesan.
I grew up on a bigger version of this. Once it’s almost done baking you add a can of peas and toss a pound of spaghetti in the rendered chicken fat. Serve it all together. Perfect for growing kids. Adds like $2 to the batch but gives you substantial more food. Between the pasta, potatoes an peas you aren’t just fully loaded on carbs but you have a full amino acid profile too and are getting all your protein aminos even without any of the chicken.
But as an adult I like simple classic. It’s also less work.
Cost per person: $1.84
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C Cooking shared this topic
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This Italian classic is chicken, potatoes, olive oil, garlic, salt, pepper, a few sprigs of fresh rosemary from the yard and some parmesan.
I grew up on a bigger version of this. Once it’s almost done baking you add a can of peas and toss a pound of spaghetti in the rendered chicken fat. Serve it all together. Perfect for growing kids. Adds like $2 to the batch but gives you substantial more food. Between the pasta, potatoes an peas you aren’t just fully loaded on carbs but you have a full amino acid profile too and are getting all your protein aminos even without any of the chicken.
But as an adult I like simple classic. It’s also less work.
Cost per person: $1.84
It’s like double the effort, but I really like Kenji style potatoes where you parboil and toss them to build a slurry coating then roast that coating into crispy goodness.
Next time I do I want to try a Parmesan finish
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It’s like double the effort, but I really like Kenji style potatoes where you parboil and toss them to build a slurry coating then roast that coating into crispy goodness.
Next time I do I want to try a Parmesan finish
We called the version with pasta “peasant food.” While yours looks tasty it feels too fancy for this humbleness of this. Like I’d have gin up the chicken to match.
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It’s like double the effort, but I really like Kenji style potatoes where you parboil and toss them to build a slurry coating then roast that coating into crispy goodness.
Next time I do I want to try a Parmesan finish
Kenji style? That what bog standard roast potatoes are called nowadays?
