Tuesday, January 17, 2012

Rosemary, Garlic and Shallot Roasted Potatoes!

Worth blowing the carb account for! 
Pad of butter punctuates the guilty pleasure.

You may have noticed that I avoid serving a starch with dinner.  I'd rather double up on the veggies to fill up on than to automatically serve a potato or rice.  Carbs are everywhere: there are lots of carbs to be found in my morning cereal.   But, I figure I'm getting fiber this way so it's not necessarily a bad thing.  And those sandwiches on the weekends - lots of carbs in the bread.  But every now and then I splurge and serve potatoes.

Everyone in the pool!

When I roast potatoes I usually roast veggies at the same time.  The method is the same - cook in a 400 degree oven for 20 minutes, tossing the mixture halfway through.  I give them each their own casserole dish, however.  You want the potatoes to be as crispy as possible and the vegetables, in this case brussells sprouts, have a certain amount of liquid that would make the potatoes soggy.

Potatoes, shallots, garlic, rosemary, salt & pepper

The trick to this dish is to cut 1/8" to 1/4"slices into the potatoes.  You don't want them to come apart - you're looking to up the crispiness factor by providing nooks and crannies to char.  You want the potatoes to end up looking like little accordians.  They don't really look like accordians until they're done, so don't worry if the openings aren't that big when you start. 

Add ingredients and mix well

Chopping really unleashes the flavor and oils found in rosemary, so be sure to take the time to give them a nice, thorough chopping.  Mix that in with the other ingredients and make sure you swirl everything around until the potatoes are well coated.  I used miniature Yukon Gold potatoes - but you can use fingerlings or new potatoes - whichever you prefer. 

Et viola!

Since I'm splurging I top the potatoes off with a pad of butter.  Try these the next time you throw the carbs rule book out the window - they're worth the splurge!


6 small potatoes per person
1 tbspn fresh rosemary, diced
2- 3 cloves garlic, diced
1 small shallot, diced
1 tbspn extra virgin olive oil
Salt & pepper to taste


Pre-heat oven at 400 degrees
Wash potatoes and dry well with paper towels
Cut 1/8" - 1/4" slices across the top of the potatoes
Add oil, garlic, shallots, salt and pepper - mix thoroughly
Place in oven, toss in ten minutes
Cook for an additional ten minutes
Potatoes are done with a fork easily slides through and edges are crispy
Serve and enjoy!

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