The Literate Chef

Posts Tagged ‘roasted potatoes’

Roasted Rosemary Potatoes

In Recipes, Vegetables on November 10, 2011 at 3:56 PM

Ingredients:

4 to 6 Yukon Gold Potatoes, washed and quartered
3 tbsps. extra virgin olive oil
4 tbsps. chopped fresh rosemary

Preparation:

  1. Per-heat oven to 375 degrees.
  2. Fill a 3 qt. sauce pot with water up to 2 inches from top and bring to a boil.
  3. Add quartered potatoes and par-boil for 10 minutes.
  4. Heat olive oil in a cast iron frying pan over medium heat.
  5. Add rosemary and stir.
  6. Drain the potatoes and quickly add to the frying pan, stir to coat evenly with rosemary-olive oil mixture.
  7. Place frying pan with potatoes in oven and cook for 75 minutes, turning several times to evenly brown the potatoes.
  8. With a slotted spoon remove potatoes to paper toweling and toss quickly to eliminate excess fat. Serve at once.

Please see: Roast Loin of Pork

Fingerling Potatoes Roasted with Rosemary

In Recipes, Vegetables on October 31, 2011 at 6:57 AM

preparation time 10 minutes, cooking time including parboiling 1 hour. serves 4

Ingredients:

1 lb. of Fingerling Potatoes
2 tbsps. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1 tbsp. chopped fresh rosemary

Preparation:

1.    Pre-heat oven to 375 degrees.
2.    Parboil potatoes for 15 minutes.
3.    Drain the potatoes and place in a mixing bowl.
4.    Pour in the olive oil, stir well, add salt and rosemary and stir again.
5.    Place potatoes on a rimmed baking sheet and roast for 45 minutes, turning several times to brown evenly.

Please see: Sunday Chicken Dinner – No Leftovers!

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