Monday, April 19, 2010

Herbs, Hens, and Potatoes...Purple Ones

Purple Potatoes! ...Isn't it fantastic?! I was completely fascinated when I came across these Peruvian beauties. These little purple nuggets are regarded by many chefs and know as the "Gem of the Andes" (because they are found in the South American Andes' highlands).

These potatoes have a wonderful mild, smooth texture. So, I decided to roast them and pair them with my favorite Cornish hen recipe...Honey-Herbed Cornish Hens. I found this Cornish hen recipe about 3 - 4 years ago while I was flipping through a Family Circle magazine. This recipe is so delicious. I added it to my repertoire and it has been a family favorite ever since.

Roasted Peruvian and New Potatoes
Serves: 6 - 8

2 1/2 pounds Peruvian Potatoes, scrubbed clean and quartered
1 pound New Potatoes, scrubbed clean and quartered
3 tablespoons Olive Oil
3 cloves Garlic, minced
3 teaspoons Thyme, roughly chopped
3 teaspoons Rosemary, roughly chopped
Salt and Pepper to taste

Heat oven to 400°F.

Toss the potatoes with olive oil, garlic, thyme, rosemary, salt and pepper. In a single layer, arrange the potatoes on a baking sheet or roasting pan. Cook turning occasionally for 25 - 30 minutes or until browned and tender.

Honey-Herbed Cornish Hens
Serves: 8

4 (6 pounds total) Cornish Game Hens, rinsed and patted dry
2 tablespoons Olive Oil
2 tablespoons Fresh Lemon Juice
2 tablespoons Honey
2 teaspoons Fresh Thyme, chopped
2 teaspoons Fresh Oregano, chopped
1/2 teaspoon Salt
1/8 teaspoon Fresh Black Pepper
Using kitchen shears or a sharp chef knife (I find it easier using kitchen shears), cut out the backbone of each hen, and split through each breastbone. Trim any excess fat and skin.

Brush oil onto large shallow pan (15 x 10 x 1 -inch) and place in oven. Heat oven to 400°F.

In a small bowl, whisk together lemon juice, honey, thyme and oregano. Season game hen halves with salt and pepper. Once pan has heated, carefully remove from the oven. Place hens, skin side down, into the pan. Brush with half of the honey mixture.

Bake at 400°F for 30 minutes. Remove pan from oven and turn over hens. Brush with remaining honey mixture. Return to oven and bake an additional 20 to 30 minutes or until internal temperature of meat registers 180°F on an instant-read thermometer.

Drain pan drippings into a fat separator, or skim off as much fat as possible. Pour into a gravy boat and serve alongside hens, if you like.

Transfer to platter and serve with roasted herbed potatoes.

1 comment:

  1. Beautiful photos! I just discovered purple potatoes recently, and I think they are awesome!


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