I’m not a big potato fan, or “potatoe” if youre Dan Quayle. They’re usually not very flavorful. Plus, they’re really time and temperature sensitive, with a very narrow window for cooking them effectively. This recipe, however, brings out the best in potatoes with a crunchy texture and herbal and aromatic nuances. Plus, the house sings with great smells while they’re baking in the oven. You can also use this recipe to cook them directly on the grill, although you’ll have to keep checking them to make sure they’re tender and don’t burn. Makes 6-8 side servings.
- 6-8 large Yukon gold potatoes (or other lower-starch potato), cut into bite size chunks
- 4 sprigs fresh rosemary
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 375 degrees.
- Place the potatoes on a greased baking sheet.
- Tear off the rosemary leaves and scatter them over the potatoes. Season well with salt and pepper and drizzle with the olive oil.
- Toss the potatoes well on the sheet to mix the flavors. Place sheet in the oven.
- Remove them after 10 minutes and toss the potatoes again.
- Continue to roast them until they are browned and cooked through, about a half hour. (Oven temperatures and altitude may affect cooking dramatically, so keep checking the tenderness of the potatoes with a fork after about 20 minutes.)
- Serve with a meat of your choice.
*Wine Recommendation: This one’s your call, all depending on the type of meat you’re serving and any accompanying vegetables. Given the rustic nature of these potatoes, go with a heavier wine, a big Chardonnay or Cabernet perhaps. Or, better yet, why not pop the cork on a bottle of Champagne or sparkling wine tonight? Make it a Schramsberg — my family’s favorite.