Thu 14 Oct 2010
Roasted Rosemary Potatoes
Posted by Recipe Sleuth under New Finds
[3] Comments
This is a great new find from the October 2010 issue of Food and Wine. Yellow-fleshed Yukon Gold potatoes are boiled and then roasted with rosemary, olive oil, salt and pepper until they are browned and very crisp outside and fluffy inside. This will become a favourite in our house.
Ingredients:
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
Salt
Ten 1-inch rosemary sprigs
1/3 cup extra-virgin olive oil
Freshly ground black pepper
Directions:
Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain.
Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp. The roasted potatoes can be kept at room temperature for up to 1 hour. Reheat in a 400° oven before serving. Serves four.
From the October 2010 issue of Food and Wine
3 Responses to “ Roasted Rosemary Potatoes ”
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[...] who joined me for this week’s edition of Magazine Mondays: Recipe Sleuth of Eye for a Recipe made Roasted Rosemary Potatoes from the October 2010 issue of Food…; Roman-style Braised Chicken with Roasted Peppers from also from the October 2010 issue of Food [...]
Those look delicious. I haven’t had a chance to look through the October F&W. Must get to it!
This is a favourite way for me of preparing potatoes – I could eat them nearly every night of the week
Sue