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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.
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. |
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