By: Helena Stallings, Culinary Arts Graduate
As a culinary professional it is important to be able to take the simplest dishes and turn them into something special. Auguste Escoffier, our culinary school’s namesake, stressed the importance of allowing the natural flavor of the food come through in our cooking and I believe this recipe is a great example of that. Since potatoes are versatile are cheap, one of my favorite recipes is roasted rosemary potatoes. Start by preheating your oven to 400 degrees and medium dice 3 pounds of small, red potatoes. Toss the potatoes in 1/4 cup of olive oil, 2 teaspoons of salt, 1 teaspoon of ground black pepper and 6 cloves of minced garlic. When the oven has finished preheating, roast the potatoes for 1 hour, rotating occasionally. After the potatoes are the desired softness, remove from the oven and toss in 2 tablespoons of chopped fresh rosemary. Enjoy this simple dish with roasted chicken or reheat the following morning as breakfast potatoes.
Garlic Roasted Rosemary Potato Recipe
3 pounds small red potatoes
¼ cup quality olive oil
2 tsp salt
1 tsp ground black pepper
6 cloves minced garlic
2 tbsp chopped fresh rosemary
1. Preheat oven to 400F degrees.
2. Cut the potatoes in quarters add to a large mixing bowl. Also add the olive oil, salt, pepper and garlic and toss multiple times until thoroughly coated.
3. Transfer the potatoes to a foil lined baking sheet and spread into one layer. Don’t overcrowd the potatoes.
4. Roast in the oven for about 1 hour or until potatoes are browned and crispy. Turn a couple of times during the cooking process to ensure even cooking.
5. Remove from oven and toss with fresh rosemary and season to taste. Serve hot.