Rosemary Roasted Potatoes
You’ll want to make a larger batch of these because you’ll you can’t stop eating them.
2 lbs. russet baking potatoes, peeled or unpeeled but scrubbed clean
4 Tlbs. salt
2/3 Tlbs each: extra virgin olive oil, butter
6 sprigs fresh rosemary or 2 teaspoons dried
4 cloves of garlic or 3 shallots chopped
Here’s What To Do:
Cut the potatoes in half and then again into lengthwise, horizontally wedges. Place in a bowl large enough to toss the potatoes and toss them with the salt to cover. The salt will help draw out the moisture in the potatoes and allow them to brown. Put a large colander in the sink and pour potatoes into it, then put the colander into the bowl and let stand for 10 minutes. Shake the colander to remove as much water as possible and then spread the potatoes on to paper towels to dry even more moisture but don’t wipe away all the salt, you’ll get it.
Preheat the oven to 350 degrees.
Use a heavy gauge, oven proof skillet over medium heat to melt the butter and add the olive oil to the pan. Add the potatoes and cook about 15 minutes until potatoes begin to brown, toss several times. Add rosemary and garlic or shallots.
Transfer the skillet to the oven and bake until potatoes are crisp, golden and cooked throughout, about 10 to 15 minutes.