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Narrow Results You've Selected: Potato Roast Saveur Fall Remove all Difficulty Easy (5) Medium (5) Hard (1) Course Main Course (6) Side Dish (4) Appetizers (1) Beverages (1) Dessert (1) Show all... Salad (1) Soups & Stews (1) Cuisine American (5) Eastern European/Russian (2) French (2) Italian (1) Southern/Soul Food (1) Show all... Spanish/Portuguese (1) Occasion Christmas (3) Easter (2) Thanksgiving (2) Backyard BBQ (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Main Ingredient:Potato,Technique:Roast,Source:Saveur,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Roasted Potatoes Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. Issue #141 02/29/2008 Borscht This classic beet soup is traditionally served with savory pastries called pirozhki. Issue #110 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 10/20/2005 Seared and Grilled Squab with Chicory Salad Alice Waters shared this recipe with us when we visited her in Turin, Italy. Issue #69 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 03/08/2007 Braised Beef Short Ribs with Potato Purée The secret to these succulent ribs is to roast them first, then marinate them overnight. Issue #32 03/23/2007 Potatoes Roasted with Saffron The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Issue #6 10/07/2012 Menu: A Southern Thanksgiving A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey. Does Not Apply 09/19/2012 Menu: An All-Apple Dinner Whether you pick your own or buy them at the local farmers' market, celebrate apple season with a four-course meal showcasing everyone's favorite fall fruit. Does Not Apply 09/28/2011 Roasted Potato Salad with Sour Cream and Shallots Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness. Does Not Apply 09/14/2011 Menu: An Elegant Herb Garden Dinner Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings. Does Not Apply