Roast Potatoes with Mirepoix
Potatoes are roasted in broth with diced onions, carrots and celery.
Servings 6
Calories 314kcal
Ingredients
- 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
Instructions
- 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.
Notes
If you are already using your oven to cook a meat dish you can cook these potatoes along side it. Adjust the roasting time as follows according to the temperature required for the meat dish.
- 300°F, 90 minutes
- 350°F, 70 minutes
- 400°F, 50 minutes
- 425°F, 40 minutes