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CRUNCHY ROASTED ROSEMARY POTATOES

By Executive Chef Ted Cizma

Ingredients
• 6 to 8 large Yukon gold potatoes cut into large chunks
• 4 sprigs fresh rosemary
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
 

Directions
Preheat the oven to 375 degrees F.

Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately


Chef Ted Cizma, The Executive Chef of the award-winning Grand Traverse Resort & Spa (Food and Wine Magazine’s “Best New Chef” in 2000)
www.grandtraverseresort.com
 

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