Roasted Chicken With Caramelized Cabbage

Roasted Cabbage

Hungry Cat Salad

 

Chicken is such a staple in our house. Roasted Chicken With Caramelized Cabbage is our type of recipe. We like the caramelized Cabbage as a side dish with the Chicken. Caramelizing it brings out its natural sweetness. This is an excellent recipe. You can find it on our blog of January 17, 2022. Click the date to get the recipe. With the Chicken we also made Salt and Vinegar Roasted Potatoes. Ever had Salt and Vinegar Potato Chips? Get the idea?

We started with Hungry Cat Salad. Even though Hungry Cat, the restaurant, has closed - we continue to make their Salad. I like the avocado, egg and lemon juice. It is a great salad. You can read about why it is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

Salt and Vinegar Roasted Potatoes
New York Times
 
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
 
INGREDIENTS
Yield:4 to 6 servings
 
2       tablespoons olive oil
2       tablespoons apple cider or white wine vinegar, plus more to taste
½      teaspoon kosher salt
½      teaspoon black pepper
2       pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving
 
PREPARATION
 
1. Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

2. Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

3. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.