各种颜色的撕土豆配上智利酸橙黄油

我们需要一份食谱，既能填满我们的感恩节素食菜单，又能给餐桌带来丰富的味道和颜色，而且足够简单，让共用厨房的家庭成员能够在最小的压力下做各自的菜。这个食谱在各方面都非常出色。我确实叫了“后援”来准备石榴籽(我可爱的妻子很有风度地用“在水下剥”的技巧准备了石榴籽)，但除此之外，我还能在和父母(有点醉醺醺的)交谈时完成这个食谱。我不擅长“多任务处理”，所以这是件大事。这个食谱大受欢迎。它看起来也相当“灵活”。我们没有酸橙皮，所以用了梅耶柠檬树丛的皮。我还放了4瓣大蒜，因为……大蒜!!不过我要注意两件事。首先，我们得到的紫色和橙色的红薯比黄色的土豆大得多。 We decide to cut the big ones into thirds before baking and were glad we did. Second, there are many ways to "tear" the potatoes with forks and some of them will mush the potatoes rather than tear them. You really do want them "torn" both for aesthetics and so that the herb butter can more readily melt into them. For me, two ways worked best: (A) for the bigger chunks -- insert the two forks "back to back" and pull them apart at the handles to split the chunk from the top down. (B) for the smaller yellow potatoes, insert back to back and twist to split them from side to side. If the skin gets crispy while baking, you'll need to insert the forks all the way down to the skin so that it splits along with the potato "flesh". Also, the recipe as written easily served 6 hungry adults using about 1/2 of what we made. We were happy to have leftovers, but I might scale it down a bit next time. For four adults, it would have been too much.

• 布莱恩·B。

• 伯克利分校,

• 12/4/2021

自从2019年首次出版以来，我每年都在为感恩节做这个食谱——安娜·斯托克韦尔是个天才!!这是我t日最爱的土豆配菜;这是一款最受欢迎的产品，制作简单，摆放在任何桌子上都很漂亮。石榴籽的口感和嘎吱声，香草和微辣的黄油，麦尔顿的咸味嘎吱声，以及烤得恰到好处的红薯的甜味和奶黄味——它柔软而丰富，但清爽，质地多样，味道极佳……完美!

• 艾玛·F。

• 阿拉米达,

• 11/19/2021

我的新土豆配菜!简单又美味。半块黄油就够了，不过没那么让人堕落。我家里通常有淡肉质的红薯和育空黄金，虽然紫色和橙色混合在一起会很漂亮，但这两种食物已经足够每天吃了。最近做的是把它们作为西班牙香肠鹰嘴豆玉米饼的配菜(也在epi上)。

• mags425

• 1/4/2021

这是一个美味的食谱!一家人聚在一起过感恩节，大家都认为味道真的很好。忘了带石榴石，我肯定那会增加另一个维度。用小土豆，因为杂货店里没有大的彩色土豆。

• nannyev

• 苏圣玛丽。玛丽，安大略省，加拿大

• 10/12/2020