Rosemary Roasted Potatoes

Prep Time: 15 Minutes
Cook Time: 50 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spoon/Spatula
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Potatoes, Baby, Skin on
• Olive Oil, Extra Virgin
• Rosemary, Fresh
• White Pepper
• Salt

 Method

1. Wash potatoes and transfer to 1⁄2 size- 2” deep production pans. Add 1⁄2 pan of water. Cover with plastic wrap and aluminum foil.
2. Place pan in Multigen for 50 minutes. When cooked, remove and drain off water.
3. Add in remaining ingredients and gently mix with a spatula. Serve Hot.
4. Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: allow to cool and plate alone or as a side dish. Place on the hot side of the tray prior to service.

Garnish: Rosemary sprig or chopped herbs

Food Accompany: Bruschetta Chicken or other appropriate proteins