This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic vegetables like garlic, mushrooms and sweet peppers are common in other cuisines. You’ll get the best results if you use an enamel-lined cast iron pot commonly known as Dutch oven. Such vessels, made by quality manufactures like Le Creuset and Cuisinart, allow better heat distribution and less chance of scorching.
Roast Potatoes with Mirepoix
- 10 small potatoes cut in half (washed, leave skins on)
- 1 small onion diced (about 1 cup)
- 1 rib of celery diced (about ½ cup)
- 1 carrot diced (about ½ cup)
- ¼ cup olive oil
- ½ cup beef or chicken broth
- ¼ cup water
- ½ tsp salt
- ½ tsp pepper
- 1 tsp rosemary
- Preheat oven to 400° F
- Add all ingredients to an enamelled cast iron pot with a lid
- Stir ingredients to coat with oil and seasonings
- Cover and roast for about 50-60 minutes.
- After 40 minutes roasting, stir the ingredients and check that there is sufficient liquid remaining to prevent the potatoes from sticking or scorching. Add a little extra broth and oil if needed.
- Continue roasting for another 10 to 20 minutes then serve.
- 300°F, 90 minutes
- 350°F, 70 minutes
- 400°F, 50 minutes
- 425°F, 40 minutes