DigitalCookbook_StatehoodMedia_Nov2017

SIDES //
Homegrown Chef Thor Erickson // SERVES 4 to 6 // 1 hour
OREGON ROASTED POTATOES
4 pounds Oregon Yukon gold potatoes,
peeled and cut into sixths
6 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves,
finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
1 teaspoon fresh parsley leaves,
minced
4 tablespoons kosher salt
Preheat oven to 400 degrees. Heat 2 quarts of
water in a large pot over high heat until boiling.
Add 2 tablespoons kosher salt to the water, add
the potatoes and return to a boil, then reduce to a
simmer and cook until a fork is easily inserted into
one of the pieces of potato, roughly 10 minutes of
simmering.
Meanwhile, combine olive oil with rosemary, garlic
and freshly ground black pepper in a small castiron
skillet or saucepan and heat over medium
heat. Cook, stirring and shaking pan until garlic
turns golden, about 2 minutes. Immediately strain
oil through a fine-mesh strainer set in a large
metal or glass bowl. Reserve the oil and garlic and
rosemary mixture.
When potatoes are cooked, drain and let them
rest in the pot for a minute or so to allow them to
dry slightly. Transfer to bowl with the oil, season
to taste with salt and pepper, and toss to coat,
shaking bowl roughly, until a thick layer of paste
with the consistency of mashed potato has built up
on the potato chunks.
Transfer potatoes to a large baking sheet and
separate them, spreading them evenly. Transfer to
preheated oven and roast, without moving, for 20
minutes. Using a metal spatula to release any stuck
potatoes, shake pan and carefully turn potatoes.
Continue roasting until potatoes are deep brown
and crisp all over, turning and shaking them a few
times during cooking, about 30 minutes.
Transfer potatoes to a large bowl and toss with the
reserved garlic and rosemary mixture and minced
parsley. Season with more salt and pepper to taste.
Serve immediately.
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RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA