Crispy Rosemary Potatoes

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My younger years were spent on pool decks at swim meets around the state and baked potatoes became a staple in my diet, which I naturally grew tired of. Over the years, I’ve tried different methods of cooking potatoes, trying to find a way that satisfied my craving for potatoes without adding a stick of butter. In this recipe, the potatoes are cooked twice: once boiled and then roasted. Alternatively, you can skip the oven and fry the cooked potatoes in a bit of olive oil and cook in batches over medium-high heat.

Ingredients:

• 2 pounds russet potatoes
• 2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh rosemary

Directions:

1. Preheat oven to 400º
2. Leaving potatoes unpeeled, cut them into 1-inch pieces. Boil a large pot of salted water, add potatoes and reduce to a simmer. Cook the potatoes until they are tender and frayed at the edges; about 10 minutes. Drain well.
3. Toss the cooked potatoes with olive oil and arrange in a single lear on baking sheets. Pick the leaves from the rosemary sprigs, coarsely chop and sprinkle over the potatoes with salt. Roast for 10 minutes, then start turning as they brown. Roast for 15 minutes more, occasionally stirring so they brown on all sides.
4. Serve immediate or hold them in a heated oven (we’ve found 250º works perfectly for about 15-20 minutes.)

Tools Used

Shun Classic Paring Knife

All-Clad® Stainless Steel Stockpot

Melamine Mixing Bowls

Stainless Steel Colander

Chicago Metallic® Commercial II Nonstick Half Sheet Pan

Sur La Table® Softgrip-Handle Turner

What's your favorite method to prepare potatoes during the holidays?

Rosemary Roasted Chicken

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At last, a chicken recipe meant be paired with a full-bodied red wine! I know, you’re as excited as I am.

Recently we’ve been eating a ton of chicken. I don’t know what it is about December, but I find myself craving roasted chicken on weeknights when I don’t want to do a ton of dishes.

This is a fairly simple roasted chicken recipe, which I found in a pile of recipes which belonged to my great grandmother, though she only seasoned the chicken with salt and pepper. With the addition of rosemary, it becomes a somewhat special occasion dish that fools people into thinking I spent hours on. I like to serve this over a salad of winter greens, with a light vinaigrette dressing (included below) and dried cranberries.

Ingredients:

• 1 whole chicken
• salt
• pepper
• rosemary sprig

Directions:

1. Remove the fat from around the chicken and chop coarsely. In a small pan over low heat, cook the fat until rendered, about 20 minutes. Strain through a fine mesh sieve. 
2. Let the fat cool to room temperature for 1 to 2 hours.
3. Preheat oven to 425º
4. Place a rack (think v-shaped) in a roasting pan. Rub the rendered fat all over the chicken and season the chicken inside and out with salt and pepper and rosemary leaves. Place the chicken on it’s side and roast for 20 minute; turn chicken on it’s other side and roast for another 20 minutes; then turn on it’s back and roast until golden brown, about 40 minutes.
5. Drain the juices from the bird by tilting it in the roasting pan and save for another use*. Transfer bird to carving board and let rest for 10 minutes.

For A Simple Vinaigrette Dressing: place the pan with fat drippings on stove over medium heat. Add 1 minced shallot, 1 minced garlic clove and cook, until soft. Add 1/2 cup chicken broth, and 2 tablespoons sherry and bring to a boil over high heat, scraping up any browned bits with a wooden spoon. Remove from heat and adjust the seasoning with salt and pepper.

Wine Pairing

For this particular recipe, select a Rhone-style wine. This particular bottle has thyme and rosemary characteristics, which will pair nicely with this dish and any other's which have been seasoned with thyme or rosemary.

Camp des Garrigues 2006 Vacqueyras Southern Rhône Blend

Tools Used

Shun Classic Chef�s Knife

All-Clad® Stainless Saucepan

OXO Good Grips Fine-Mesh Strainer

Professional Nonstick Roasting Rack

All-Clad® Stainless Steel Roasting Pan with Rack

Polder Instant-Read Thermometer

John Boos & Co. Reversible Walnut Cutting Board

Shun Classic Carving Knife