ROASTED ROSEMARY POTATOES
Freshman in the Kitchen
by Max and Eli Sussman
Kitchen Tip: Blended Oil Some recipes call for blended oil. This is a restaurant trick to get some of the good flavor of olive oil without the high price tag. Adding vegetable or canola oil to extra virgin olive oil also raises the smoking point, so you can saute at high heat and still keep some of the olive oil flavor. The ratio should be 1:1 for the vegetable/canola oil to olive oil.
Side Dish
Serves 2
Total time 30 minutes
Ingredients
• 2 tablespoons blended oil
• 2 cups diced Idaho potatoes, 1/2-inch pieces
• 1 tablespoon finely chopped fresh rosemary
• 6 doves garlic, cut in half if very large
• salt and pepper
Directions
1. In a medium sized nonstick skillet, heat the oil over medium heat.
2. When the oil begins to shimmer and sizzle, add the potatoes. If you are not using a nonstick skillet, quickly shake the pan a few times to prevent them from sticking.
3. Cook for about 10 minutes, until just beginning to brown, stirring frequently.
4. Add rosemary and cook until nearly done, about 10-15 more minutes.
5. Add garlic and cook for 5 more minutes.
6. Season with salt and pepper to taste.
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