Chef Don’s Kitchen Recipe File  
RECIPE NAME: Rosemary Roasted Potatoes Original Date:
DIRECTORY: Vegetables and Starches 4/24/96
    Revision Date:


100 pieces

200 pieces


red potatoes "C" sized, cut in half 50 100  

rosemary, fresh chopped

2 TBSP ¼ cup  
pure olive oil 2 oz 4 ox  
clarified butter 2 oz 4 oz  
salt mix 3:1 1 tsp 2 tsp  
black pepper, freshly ground ½ tsp 2 tsp  

In a medium stainless steel bowl, mix "A" ingredients.

Toss potatoes in mixture to coat.

Place on a sheet pan with cut side down.

Bake at 400° until slightly wrinkled on top and golden brown on the cut side.

Store in a metal pan on shelf above broiler.

Heat on flat top before serving