Crispy Rosemary Roast Potatoes
 
 
This recipe is from the book "Brown Eggs and Jam Jars" by Aimée Wimbush-Bourque and makes some of the best roast potatoes this side of anywhere!
Author:
Serves: 6
Ingredients
  • 2 pounds red potatoes (about 6-7 medium), peeled (Please note that I totally did NOT peel the potatoes, whoops! Sorry, Aimée! They still came out perfectly)
  • 2 teaspoons salt, divided
  • 2 tablespoons cornmeal
  • ½ teaspoon black pepper
  • ¾ cup olive oil
  • Leaves from 2 sprigs fresh rosemary, minced, plus more chopped for garnish (I also forgot to mince the rosemary leaves...can you tell Allison and I were chatting while making the recipe? Again, everything tasted great.)
  • 8 fresh garlic cloves, peeled
Instructions
  1. Position a rack on the lowest level of the oven and preheat oven to 425ºF (220ºC).
  2. Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
  3. In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with cornmeal and toss gently to coat.
  4. In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
  5. Carefully add the cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20-25 minutes or until golden all over.
  6. Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea slat if desired. Serve at once.
Recipe by This Week for Dinner at http://thisweekfordinner.com/crispy-rosemary-roast-potatoes-brown-eggs-jam-jars/