Well, the answer to this question is I'm not sure. I used either Russet or Yukon Gold potatoes. They work really well with both. We get a produce delivery box bi-weekly from Full Circle Farms, and I know that's where my potatoes came from. If you decide to sign up please tell them Catherine Skinner sent you so we can both get a $10 credit. :)
Anyhow, back to the potatoes. The yukon golds are usually a bit more yellow fleshed, so I'm inclined to think that I used russet potatoes. I'm guessing I used around 3#. I also tend to roast the yukons since they are a bit more delicate, creamy potato.
I also did have another question that I've answered in the comments section of the post. The brussel sprout recipe also has some good comments/questions as well.
Finally, feel free to enjoy the cauliflower roasted on its own. Add some herbs or garlic if you like! Hope this clarifies things a bit. Keep the questions coming!
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