Saturday, January 21, 2012

Chili Pepper and Rosemary Infused Potato Roast

This side dish is really pretty with its multi colored layers. It has a long baking time, but it will be worth the wait to impress your friends and family with this fancy looking dish.

4 servings

Chili Pepper and Rosemary Infused Oil
½ tsp red pepper flakes
½ tsp minced fresh Rosemary
1/3 cup Extra Virgin Olive Oil (EVOO)

Potato Roast
1 large Russet potato*
1 large sweet potato*
*look for potatoes that are about the same size and width, so they cook and fit in your dish evenly
1 large garlic clove, sliced into slivers
½ small onion, sliced thinly
1 tsp minced fresh parsley
1 tsp minced fresh Rosemary
Freshly cracked black pepper

In a small sauce pan over med-low heat, add ingredients for infused oil. Simmer for about 10 minutes, stirring occasionally. Set aside until ready to use.

Preheat oven to 375 degrees.

Thinly slice potatoes. The thinner you slice them, the crispier they’ll become in the oven. Grease or spray a casserole dish then arrange potato slices vertically around dish. Wedge garlic slivers and onion slices between potato slices. Brush potatoes with infused oil. Sprinkle with parsley, Rosemary, salt and pepper. Bake for 1 ½ hours, until potatoes are cooked through with crisp tops.

Enjoy as a side dish with a Chicken Meat Loaf.

NOTE: Use leftover infused oil as a marinade for chicken, steak or fish, or use for dipping bread.

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