Wednesday, January 25

Roasted Potatoes with Porcini & Rosemary Rub



Roasted potatoes are one of my go-to side dishes for easy entertaining, but I was getting sick of my usual salt-pepper-olive-oil routine. Adding in some fresh herbs and porcini mushroom powder (inspired by this dish) really amps up the flavor. The texture also gets an update as the rub coats each potato and forms a nice crust after roasting in the hot oven. It’s an impressive side dish that will steal the show from any main course and is the perfect thing to bring to a potluck or dinner party. Any leftovers can be transformed into a tasty hash or egg scramble.

Porcini & Rosemary Roasted Potatoes:
  • Cut 1 lb. of small yellow potatoes* into bite-size pieces.
  • Place in a baking dish and toss with 1 tbsp. chopped rosemary, 1 tbsp. porcini powder,** 1-2 tbsp. olive oil, salt, and pepper.
  • Roast potatoes in a 415°F oven for 35-40 minutes, or until tender.
  • Let cool for a few minutes, then divide onto plates and serve.

Serves four - six (side dish)
*Such a Dutch yellow or Yukon Gold.
**Available at some specialty food stores. Or make your own by placing 1/2 oz. dried porcini mushrooms in a food processor.