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    Spice Blend Recipe Page Banner - TUSCANY

    RECIPE:  OVEN-ROASTED RED POTATOES

     

    So easy, so classic, so tasty.  Makes for a simple side you can throw in the oven, leaving your hands free to make the rest of your meal.  Make a double batch and have the leftovers on hand for hash browns, potato salad, or just a quick warm up in the pan on one of your busier nights.

    Roasted Red Potatoes
    Roasted Red Potatoes
    Roasted with rosemary and garlic, finished with fresh chives
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    PREP TIME:  5-10 min

    COOK TIME:  30 min

    SERVES:  4

    INGREDIENTS

     

    • 1 sachet TASTE OF TUSCANY spice blend

    • 3 TBSP (45 ml) olive oil

    • 1 lb (450 g) small red potatoes, washed and cut into bite-size pieces

    • Salt to taste

    • Fresh chives, optional

    TASTE OF TUSCANY SPICE BLEND
    TASTE OF TUSCANY SPICE BLEND
    Click here to buy Spice Blend.
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    INSTRUCTIONS

     

     

    1) Preheat oven to 400 F/ 200 C

     

    2)  Add TASTE OF TUSCANY spice blend and olive oil to a large mixing bowl and mix well.  Add potatoes and mix well to ensure all the potatoes are coated with the oil and the seasoning. 

     

    3)  Transfer seasoned potatoes to a roasting dish large enough so that the potatoes sit in 

    a single layer, and season with salt.

     

    4)  Place in preheated oven and cook for 25-30 minutes (stir after about 15 minutes of cooking), or until tender when poked with a fork.

     

    5)  Switch the heat source and turn the top broiler/grill in the oven on high and cook for 2 minutes, just to brown and crisp the potatoes a bit.

    Mix garlic, rosemary and oil
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    Place in a roasting dish in a single layer
    Cook for 25-30 minutes, or until soft when poked with a fork.
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    SERVE

     

    Transfer to a serving bowl or individual plates and garnish with freshly diced chives (optional).

     

    Pairs well with Pan-Seared Pork Chops and Pan-Seared Chicken.

    Pan-Seared Pork Chops
    Pan-Seared Pork Chops
    Click here for recipe.
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    Recipe and photo credits:  Cathy Menees

    COOK'S NOTES

    INGREDIENTS

     

    I like 3 cloves of garlic, but that’s me (ask my friends).  So just adjust the garlic to your taste.

    METHODOLOGY

     

    Mixing the garlic and rosemary with the oil first helps to more evenly distribute the seasoning across the potatoes as the oil acts like a ‘carrier’.  I done it before where I chucked it all in at he same time, and sometimes you get clumps of garlic on a few potatoes, which is not the point!

     

    I add the salt after their spread out in the roasting pan as you get a much better idea how much salt to use when you see them laid out in front of you.

    TERMINOLOGY

     

    Europeans call the top burner in the oven a grill.  Americans call it a broiler.  Sigh.  Either way, it's a nice way to get browned, crispy edges on your potatoes.

    Chickpea and Quinoa Tabbouleh
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