Ode to the Potato
Is there any other fruit or vegetable that compares to the potato when it comes to the number of ways you can prepare it?
Scott Hutcheson thinks whether it's a Russet or a Yukon Gold, the potato is king.
Roasted Potatoes with Rosemary
3 large potatoes (Russet or another baking potato)
2 tablespoons extra virgin olive oil
1/2 teaspoon dried or 1 teaspoon chopped fresh rosemary
Kosher salt (to taste)
Fresh cracked black pepper (to taste)
Preheat your oven to 375 degrees. Wash the potatoes and remove any visible eyes or blemished areas, but leave the skin on. Cut them into French-fry-like shapes using the following method.
Using a medium-sized knife, cut the potato in half length-wise and take one of the halves and place it on its side. Next, cut lengthwise again making quarter inch slices through the potato. Keep the slices together or slide them back into place and rotate the potato so that the flat, cut side is face down on the cutting service. Then cut through the potato length-wise a final time to make fries that are the length of the potato and about a quarter inch square.
Repeat this with the other half and then the other three potatoes. Place all the cut fries in a large mixing bowl and add the other ingredients. Toss this around with your hands ensuring that each fry gets coated with oil and seasoning.
Line a baking sheet with parchment and spread the potatoes out on the cookie sheet. Place this in the 375 degree oven for about 35 minutes or until the potatoes are golden brown. It is a good idea to use a spatula to toss the potatoes around a couple of times during the cooking process. This will make about 3-4 adult servings.
Note: This recipe can also be made without the rosemary or using a substitution like thyme or sage.