Sides Made Simple: Roasted Potato Infusion!

A lovely dinner just wouldn't be complete without an equally beautiful side dish to accompany it.  Problem is, we often become so focused on the entree, that we neglect our sides, subjecting our main dish to frozen veggies, canned beans, and instant mac and cheese.  There's something to be said about the elegance of simplicity.  A simply, and freshly prepared side dish, will really make your meal sing!



Cara's Roasted Potato Infusion

-  6 cups Yukon Gold or Red Potatoes, cut in 1 inch cubes
-  2 medium Shallots, thinly sliced
-  1 teaspoon Rosemary leaves
-  2-3 tablespoons Garlic Infused Olive Oil 
-  1 teaspoon Salt
-  1/2 teaspoon Pepper

Preheat oven to 400 degrees, and prepare a large, shallow baking pan.  Line pan with foil.  Toss potatoes and shallot with olive oil and seasonings.  Add rosemary leaves.  If using dried rosemary, make sure to firmly rub the leaves together to release their oils.  If using fresh, be sure to lightly chop them to expose the inside of the leaves.  Spread mixture evenly in your baking pan, and roast in the oven for 30 minutes.  Make sure to stir the potatoes around halfway through the cooking time, about 15 minutes.  Allow the potatoes to cool when done for about 5-10 minutes.  Remember, potatoes retain heat very well, they don't call 'em, "hot potatoes" for nothing!



Just a few extra minutes, with a few, simple pantry staples, can make for a classic and stunning side dish!  So good, in fact, that your spuds might outshine the entree.  Either way, you won't have any objections to this tasty counterpart!

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