Post by maddy on Mar 24, 2006 23:31:37 GMT -5
I love these things. MMMMMM. So I should share...
WARNING: This recipe is pretty ghetto-fied because I've been making these for a while now as part of holiday dinners. It's not straight from a cookbook, it's more from experience.
Anyway:
I buy a bag of small red potatoes from the super market. It's a three pound bag; I use only about 2 pounds of it. Boil the potatoes until soft and easy to cut. Don't peel them, the skin makes for a nicer, crispier texture when you're done. Cut potatoes into halves, then half again, and then again so you have eighths. Put them aside.
Preheat your oven to 350. Take a roasting pan (one of the large flat ones with a little more dimension than a cookie sheet) and cover it with aluminum foil. Pour a thin layer of olive oil over the foil and put in 1 tablespoon of butter in it. Stick the pan in the oven to melt the butter for 2 or 3 minutes (or well, until melted) and with a wooden spoon, mix the butter and oil layer together so that the butter is even rather than concentrated. Take three cloves of garlic and cut them up into smaller pieces (halves or thirds usually work well for me) and spread them along the tray so that the flavor can be spread throughout. Place cut potatoes into the pan. Sprinkle about 1/2 tsp of salt and 1/4 tsp of pepper (I actually usually put a little more pepper in it than salt, but that's just me... my mom likes it better with less...) over the potatoes. Sprinkle 3 tsp of rosemary over the potatoes and make sure it is put on evenly - add more to your taste. Bake until potatoes begin to brown (time depends on your oven and your pan - I've had some done in 30, some in an hour), but flip / move potatoes around the pan every 10 minutes or so to allow potatoes to roast and capture flavor evenly. Serve, and enjoy
WARNING: This recipe is pretty ghetto-fied because I've been making these for a while now as part of holiday dinners. It's not straight from a cookbook, it's more from experience.
Anyway:
I buy a bag of small red potatoes from the super market. It's a three pound bag; I use only about 2 pounds of it. Boil the potatoes until soft and easy to cut. Don't peel them, the skin makes for a nicer, crispier texture when you're done. Cut potatoes into halves, then half again, and then again so you have eighths. Put them aside.
Preheat your oven to 350. Take a roasting pan (one of the large flat ones with a little more dimension than a cookie sheet) and cover it with aluminum foil. Pour a thin layer of olive oil over the foil and put in 1 tablespoon of butter in it. Stick the pan in the oven to melt the butter for 2 or 3 minutes (or well, until melted) and with a wooden spoon, mix the butter and oil layer together so that the butter is even rather than concentrated. Take three cloves of garlic and cut them up into smaller pieces (halves or thirds usually work well for me) and spread them along the tray so that the flavor can be spread throughout. Place cut potatoes into the pan. Sprinkle about 1/2 tsp of salt and 1/4 tsp of pepper (I actually usually put a little more pepper in it than salt, but that's just me... my mom likes it better with less...) over the potatoes. Sprinkle 3 tsp of rosemary over the potatoes and make sure it is put on evenly - add more to your taste. Bake until potatoes begin to brown (time depends on your oven and your pan - I've had some done in 30, some in an hour), but flip / move potatoes around the pan every 10 minutes or so to allow potatoes to roast and capture flavor evenly. Serve, and enjoy
yummy! I have an excellent tater dish as well to share. But, for now, it's BEDTIME! 
