Roasted Red Potatoes with Rosemary
Roasted Red Potatoes with Rosemary
 |
Yield: Serves 6-8 |
Ingredients
1 1/2 lb. red potatoes, unpeeled and cut into 3/4-in. dice
3 Tbsp. olive oil
1 Tbsp. rosemary, chopped
11/2 tsp. kosher salt
1 /4 tsp. black pepper, freshly ground
2 ea. shallots, peeled and minced
Preparation
Oven Temperature: 525 -575 degrees
- Soak the potatoes in water for 1 hour or overnight. This step helps the potatoes to brown more readily while they are roasting and they won’t stick together as much.
- Drain the potatoes and dry them well. Toss them with all remaining ingredients except shallots.
- Flame Height: 3.2
- Pre-heat a heavy shallow skillet (preferably cast-iron) in front of the flame for 2 minutes. Add the potato and toss.
- Place the pan in the center of the oven.
- Roast for 12-15 minutes, stirring occasionally, until the potatoes are tender and well-browned. Let the potatoes begin to brown before stirring as this will help keep them from falling apart. Add the shallots during the last 4 or 5 minutes of cooking.
