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Tuscan Roast Potatoes


2 1/2 lb Yukon gold potatoes
1/4 cup extra virgin olive oil
2 teaspoon fine sea salt
pepper
2 tablespoon chopped rosemary leaves or
2 teaspoon dried rosemary

Preheat oven to 400 F. Peel potatoes, cut into quarters lengthwise and cut into 1/2-inch chunks. Place potatoes in a bowl of cold water for 5 minutes to remove excess starch. Drain potatoes and pat dry with paper towels. Place potatoes in a single layer on a large baking sheet or roasting pan, preferably nonstick. Drizzle with olive oil and season with salt, pepper and rosemary. Bake 1 hour, stirring after 30 minutes to brown evenly. Some potatoes may need to cook longer. Serve immediately.

Yield: 4 to 6 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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