Monday, February 22, 2010

Roasted potatoes

Contrary to popular thought, waxy red potatoes roast very well. Forget those puffy starchy russets or those expensive fingerlings.

Wedges of new potatoes tossed in a mixture of olive oil, balsamic vinegar, rosemary and smashed garlic, salt and pepper (let the mixture stew for a while so the oil gets infused with the herbs).

450 degree oven for 30-40 minutes, flip the wedges twice.

Learned this vibration from the old master (my dad).

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