Thursday, October 17, 2013

Roasted Rosemary Potatoes with Goat Cheese and Sage

Autumn has arrived, with crisp mornings and reddening leaves. Let the roasting begin.

Purple or yellow potatoes, cut in half (if small, you can leave them whole; if large, you can cut into thirds or fourths if you want to reduce cooking time)
Fresh rosemary and/or sage
A little goat cheese or feta, for crumbling over the top

Preheat the oven to 425°F.

Toss the potatoes with a generous glug of olive oil and stir to coat evenly. Set a piece of tinfoil, shiny side up, on a baking sheet and brush the foil lightly with olive oil. Pour the potatoes onto the foil, scatter liberally with rosemary and sage leaves, and then pull the edges of the foil inward to form a partially-closed container. (You can adjust the openness of the foil as you roast them—if they start to dry out, close the foil more to retain more moisture. If liquid starts to collect at the bottom, pull the edges outward to let it evaporate.)

Roast the potatoes until browned on the outside and soft on the inside, stirring every 15 minutes or so to prevent them from sticking (as a point of reference, purple potatoes cut into approximately 1" chunks take around 45-60 minutes). You want these a little softer than you'd want a baking potato to bring out the creaminess—the potato should smoosh a bit when you pinch it gently.

Serve hot, topped with crumbled feta or goat cheese. Pairs well with braised broccolini and roasted carrots.

1 comment:

  1. What a colorful plate of perfectly roasted vegetables. Everything is better (at least in my book) with rosemary and chevré.