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Rosemary Roasted Potatoes

Thanks to Cook's Illustrated for doing the research and the testing required to show us which potatoes are the best for roasting.  Until reading about their test results I never would have suspected that the type of potato makes so much difference.  Because different types of potatoes can vary so much in their starch/moisture content some are better for roasting while others better for baking, mashing, etc.  Following their advice and my recipe will ensure perfect roasted potatoes!  Serves 4.

about 2 pounds small red potatoes, washed, dried, and cut into 1" to 2" inch wedges
2-3 tablespoons  bacon fat
1 tablespoon dried rosemary
cup    fresh parsley (dried can be substituted)
salt & pepper to taste

Preheat the oven to 400 degrees.  Place the potatoes in pot and fill with water to 1" above the spuds.  Bring to a boil and cook for 3 minutes and drain.

Add potatoes to large mixing bowl with the bacon fat, rosemary and lots of S&P. Toss to coat completely. Place potatoes cut side down on a large, shallow baking pan that has been sprayed with non-stick spray. Roast the potatoes for 20 minutes.  Turn the potatoes and return to oven for an additional 20 or until the potatoes are golden brown and crusty.

Return to serving bowl and toss with the parsley.

 

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