January 21, 2016 by dgarnett2013
Potato wedges with garlic and rosemary butter: A Love for Food by Daylesford
- 1.2kg baking potatoes, eg Sante, Cara, Romano – well scrubbed
- Sea salt and black pepper
- 1 tab olive oil
- 25g butter, at room temperture
- 1 clove of garlic, finely crushed
- 1 tab chopped fresh rosemary leaves
- 1 tab finely chopped fresh flat-leaf parsley
Preheat the oven to 200℃
Cut the potatoes into wedges, put them into a pan of cold, lightly salted water and bring to the boil. Turn down the heat and simmer for about 5 minutes, or until tender, but not breaking apart.
Drain in a colander and leave to steam for 5 mins, shaking the colander gently to roughen the exposed surfaces of the potatoes.
Pat any remaining moisture from the potatoes with some kitchen paper and arrange them over a baking tray in a single layer. Drizzle with the olive oil and season.
Toss lightly, put into the preheated oven and bake for 15-20 mins, turning once, until golden brown.
Meanwhile, mix the butter with the garlic and rosemary until thoroughly combined.
Once the potatoes are golden, dot them with pieces of the garlic butter and return them to the oven until the butter has melted. Remove and season again, if necessary, then serve immediately, scattered with chopped parsley.
Eaten in mid January when we had a couple of days of New York weather: freezing with bright, beautiful skies.