| HERB-ROASTED POTATOES |
Recipe provided by Chef Jason Osbourne of the Charlotte Technical
Center Culinary Arts
3# Red Potatoes, quartered, par-cooked and cooled.
1/4 Cup Garlic, Fresh, Minced
1/4 Cup Herbs, Fresh, Minced, Assorted (Parsley, Thyme, Oregano etc)
1/2 Cup Olive Oil
2 TBSP Kosher Salt
5 turns Black Pepper, Fresh Ground
Quarter Potatoes; place in water until finished. Place Potatoes in 2”
perforated Pan. Steam for 12-15 minutes or until par-cooked. Cool in
single layers on a Sheet Pans. Once cool toss in small batches with
herbs, garlic, oil, salt & pepper. Place back on sheet pan (Spray with
non stick spray) in a single layer. Roast at 375 for 35-40 minutes.
Center Culinary Arts
3# Red Potatoes, quartered, par-cooked and cooled.
1/4 Cup Garlic, Fresh, Minced
1/4 Cup Herbs, Fresh, Minced, Assorted (Parsley, Thyme, Oregano etc)
1/2 Cup Olive Oil
2 TBSP Kosher Salt
5 turns Black Pepper, Fresh Ground
Quarter Potatoes; place in water until finished. Place Potatoes in 2”
perforated Pan. Steam for 12-15 minutes or until par-cooked. Cool in
single layers on a Sheet Pans. Once cool toss in small batches with
herbs, garlic, oil, salt & pepper. Place back on sheet pan (Spray with
non stick spray) in a single layer. Roast at 375 for 35-40 minutes.
