Ingredient

Quantity

Procedure

Small Potatoes
(par-cooked)
Extra Virgin Olive Oil
Fresh Rosemary
Fine Sea Salt

4 Cups
1 Cup
1 Bunch
1 TBSP

1. Preheat oven to 400 F.
2. Wash potatoes thoroughly under running water.
3. Cut potatoes into halves or quarters, depending on the size of roasting potatoes.
4. In a medium size pot filled with water, add the cut potatoes.
5. When water starts to boil, reduce to medium heat and par-cook the potatoes. Check for doneness with a fork. Note: Do not overcook, as potatoes will go into oven for additional cooking.
6. Strain potatoes with a colander, move to a mixing bowl.
7. Add Extra Virgin Olive Oil and a few pinches of salt.
8. Mix well. Transfer into a Silpat® Entremet mold.
9. Divide fresh rosemary into 2-3 bunches and tie each with a string. Place on top of potatoes to infuse flavor while roasting.
10. Add remainder of salt to finish. Cook for 15-20 minutes. Check for doneness with a fork.
11. Remove rosemary bunches prior to serving. Perfect as a side dish.
    
    Substitution Notes:
    Dried rosemary can be used, apply very sparingly.

Tools & Equipment

• Silpat® Entremet
• Half sheet baking tray (13"x18")
• Medium pot
• Strainer, colander
• Spatula
• Measuring cups
• Measuring spoons
• Chef's knife
• Cutting board