Sunday, May 9, 2010
It's In The Bag..Perfect Potatoes In 45 minutes..No, Really!
As most food bloggers, I'm always searching for the glamour shot. Not for myself mind you, that coal barge sailed a long time ago. I'm looking for sexy food. I'm looking for the glimmer on a tomato, the flash of a fishes' scales, the beady dew drop on some innocent vegetable. You know who I'm talking about, Gorgeous. I'm looking for my prize potato. I think I found it last night.
I threw a going away dinner for two good friends last night. They're off to visit family and in-laws in Japan in a couple of days. One of them has cast a lot of my (and everyone elses) favorite movies, so I wanted the food to be picture perfect.
I must confess I experiment on this guy and his wife a lot with Indian food, but I decided to do a dinner that involved a lot less chopping last night. I decided to go Tuscan.
I'm going to be posting the various dishes in the next few days but I thought I'd start off with these little baby roast potatoes.
This is fast, easy, and I was able to do it on our Weber gas grill while everything else was in and on the stove.
Here's how it goes.
Get 24 little potatoes, white, red, yellow. Yukon or fingerlings, it doesn't matter just so long as they're small. Petitness is the operative word here.
Wash and dry the potatoes. When they are dry, wrap them in parchment paper making a loose bag or sack. Don't wrap them too tightly, just make sure the paper is sealed so they roast properly. You can also use tin foil but the parchment paper makes a prettier presentation.
Before sealing them in the bag, dot them with about 4 Tbs of unsalted butter
1 Tbs of finely chopped rosemary
1 Tbs of finely chopped thyme
A scattering of sea salt to taste
A grind of pepper.
Pop the parchment paper sack on a cookie sheet and place it in a pre-heated 350 degree oven for 45 minutes. That's it. Honest. Really.
Don't open the sack until it's been brought to the table. Then go all dramatic, peel back the layers for an aromatic glistening surprise. Roll the potatoes a bit in the herbs and juices and they'll take on a lovely russet color.
I love doing potatoes this way, for one thing they're out of the way once they're tucked in their little parchment package. Secondly, anything that makes this dramatic an entrance on the table is always welcome around here.