Tuesday, December 27, 2011

Ron’s Savory Roast Potatoes

Ron’s not just a good cook - he’s an excellent cook! His Savory Roast Potatoes are a terrific make-ahead company dish. I love them!
Ron’s Savory Roast Potatoes:
1 large russet potato per person, peeled and cut into about 12 chunks
Enough olive oil to lightly coat potatoes
Enough fresh or dried rosemary to toss with oiled potatoes
Seasoning salt, to taste
Peel and chunk potatoes, blotting dry with paper toweling. Toss with olive oil, rosemary, and seasoning salt. 
Preheat oven to 400 deg. F. Bake potatoes in a single layer on a lightly greased baking sheet with sides for 40 min., turning over twice during baking time. Serve immediately.

Note: To make ahead, peel and chunk potatoes the day or morning before, submersing them in a bowl of cold water until needed. Blot dry with paper towels. Toss and coat just before baking.
One More Note: These crispy, perfectly seasoned potatoes are so good that Ron normally throws in an extra one or two, because everyone always wants seconds!
From this ...
To this, in no time flat! So crispy you'll be tempted 
to nibble these superb spuds as finger food!

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