Roasted Potatoes With Garlic and Rosemary

These crispy golden potatoes go just as well with a weeknight meal of pan-seared chicken, pork chops or steak. Or as I love to eat them alone with a side of ketchup! Roasting the potatoes at a higher temperature than normal, creates a crispier crust and golden surface on the potatoes.

Step 1: Ingredients:

6 russet potatoes

3 cloves garlic

1/4 cup olive oil

4 Tbsp. butter, unsalted

Salt and pepper, to taste

2 tsp. rosemary, dried

1/2 tsp. onion powder

1/2 tsp. paprika, sweet mild

Red Chile flakes, opt. to taste

1 tsp. Fox Point Seasoning, opt.

Step 2: Oven:

Preheat the oven to 425°F.

Step 3: Potatoes:

Peel then cut each potato in in thirds, lengthwise....

Step 4:

Now cut each piece in thirds crosswise again...

Step 5: Dicing:

Now place the slices together. cut the slices into cubes, crosswise.

Step 6:

Put cut up potatoes in a bowl of cold water to prevent browning .

Step 7: Cutting & Dicing Away:

And continue cutting the potatoes until you completed the job.

Step 8: Melting Butter:

In a casserole, add butter and olive oil. Place in pre-heat oven and cook until butter is completely melted, then remove from oven and set aside.

NOTE: I combine butter with little oil to prevent the butter from burning.

Step 9: Garlic:

Peel and cut the garlic in slices as thin as possible. Once the garlic is sliced you can then mince it. Use a chopping motion with the knife, holding down the tip.

Step 10:

In a large mixing bowl, add the potatoes and garlic. Mix until combined.

Step 11: Spices:

To the mixing bowl of potatoes and garlic; add salt, pepper, rosemary, onion powder, Fox Point seasoning and paprika.

Step 12:

Toss or mix the bowl of potatoes with spices to evenly coat them.

Step 13:

Add the melted butter mixture to mixing bowl, mixing to evenly coat the potatoes.

Step 14:

Add the potato mixture to casserole dish, evenly distributing the potatoes.

Step 15: Into the Oven:

Place the potatoes into preheated oven. Bake 45-50, or until golden brown.

Step 16:

Stir the potatoes every 15 minutes to promote even crispiness to the potatoes.

Step 17:

Once the potatoes are a golden brown, remove them from oven.

Step 18:

Stir again to moisten top top potatoes before serving.

Step 19:

Serve potatoes while still hot and crispy.

Step 20: ​Fox Point Seasoning:

Fox Point Seasoning is so good on all the foods from fish to vegetables. Bursting with the rich flavor of shallots and chives. Use 1 tsp. per pound to season baked chicken and scrambled eggs. For tasty dip use 2 tsp. of Fox Point in 1 cup sour cream or yogurt. The dip makes an outstanding topping for baked potatoes too, or make a quick chicken or tuna salad by mixing 3 cups of cooked chicken or tuna chunks with 1 cup of Fox Point dip. Because we do not use any anti-caking agents in this (or any other) blend, it tends to clump somewhat. To keep it free-flowing, store in the refrigerator.

Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.

SELECT net .7 oz 1/4 cup jar #21537 $5.45 net 1.6 oz 1/2 cup jar #21553 $9.95

SELECT net 3.2 oz 1 cup jar #21582 $18.95

SELECT net 6.4 oz 2 cup jar #21524 $37.95

SELECT net 12.8 oz 4 cup jar #21579 $67.25

For Fox Point Seasoning, call: (Penzey's Toll Free)1-800-741-7787