Chef Peter Smith of PS7’s shared this recipe for Roasted Potatoes for Thanksgiving dinner. These are sure to compliment the turkey.
Yield: 6-8 servings
Ingredients
2 pounds Red Potatoes, small, unpeeled, cut into wedges
2-3 tablespoons Vegetable Oil or Olive Oil
1 Vidalia or Sweet Onion, small, diced
2 Garlic Cloves, minced
1 tablespoon Fresh Rosemary, minced
1 Lemon, juiced and zested
1 teaspoon White Balsamic Vinegar
.5 teaspoon Kosher Salt
.25 teaspoon White Pepper, freshly ground
Yield: 6-8 servings
Ingredients
2 pounds Red Potatoes, small, unpeeled, cut into wedges
2-3 tablespoons Vegetable Oil or Olive Oil
1 Vidalia or Sweet Onion, small, diced
2 Garlic Cloves, minced
1 tablespoon Fresh Rosemary, minced
1 Lemon, juiced and zested
1 teaspoon White Balsamic Vinegar
.5 teaspoon Kosher Salt
.25 teaspoon White Pepper, freshly ground
Procedure
Preheat oven to 450 degrees.
Place potatoes and diced onion in a 13 x 9 x 2 inch baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.
Bake for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Adjust seasoning ad finish with the lemon juice, zest and white balsamic.
Serve immediately
Preheat oven to 450 degrees.
Place potatoes and diced onion in a 13 x 9 x 2 inch baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.
Bake for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Adjust seasoning ad finish with the lemon juice, zest and white balsamic.
Serve immediately
Photo by Emily Clack
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