Rosemary Roasted Potatoes               

 tags (edit): @Vogel @Try Soon! Side Dish  

 

A wonderful compliment to almost any dish, and very popular, this dish is fairly simple, although requires some work. Many restaurants use this dish in different forms and different ways. Some will boil and fry them, some will cook them under a broiler, and others will bake them. I have cooked this dish in all of these varieties and more, but this is how I feel they come out the best.

Ingredients

5 pound New Potatoes Or Red Bliss
3 teaspoon Salt
1 teaspoon White Pepper
2 clove Garlic Minced
1/2 cup Butter Melted Optional
2 -3 sprigs Fresh Rosemary Picked Clean
 

Instructions
 Preheat the oven to 400 degrees. Rinse the potatoes with warm water to clean off any dirt or residue, preferably in a half-filled sink. Place the potatoes in a large pot (3-4 gallons). Cover with cool water. Take about a third of the rosemary and add to the water, along with 2 tbsp salt (for boiling). Bring to a rolling boil, and boil for 10 minutes, or until the potatoes begin to get soft. Drain the potatoes well, and allow them to cool. This is a good time to melt the butter (tip: if you want less cholesterol and fat in the butter, use clarified butter (see notes below)). Add garlic and pepper to melted butter and mix well. Once the potatoes are cooled sufficiently, quarter them, leaving the skin on. Place potatoes on a baking sheet. Use a small brush to brush the butter onto the potatoes, making sure to stir the butter every once in a while to get the garlic and pepper onto the potatoes. Sprinkle the rest of the salt and rosemary liberally over the potatoes and cook in the oven for 15 minutes. Check the potatoes, if they can be squeezed without too much effort, they are done. They should have browned up nicely, but should not be burnt (although the rosemary may be a little crisp, that's OK). Add a sprig of fresh rosemary to the plate for garnish.

Serve with any type of meat or fish main course.

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Yields: 8 Servings
    

notes:  To make clarified butter (lower in fat and cholesterol) bring it to a slow simmer then bring the heat to low, this way the fat will rise to the surface, allowing you to scrap it off with a spoon. Then once you're satisfied that you've gotten most of the fat, take a ladle and dip it in, straight down, just enough to let butter seep in from the sides and add to another container, preferably metal. You will see water and other 'junk' left over from cooking the butter once you get close to the bottom. Leave this stuff out!

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