Friday, September 25, 2009

Roasted Rosemary Tourne Potatoes

The other day at school, I had to cut 80 potatoes in a style called Tourne. It's a nit picky way to cut a potato but they are pretty. They are only for presentation. I came home and made roasted rosemary Tourne potatoes to practice cutting them. They turned out very good! I cut mine a lot fatter than you are supposed to cut them because I didn't want to waste a lot of my potato. A Tourne potato is shaped a bit like a football, it's skinny at the ends and fatter in the middle and it has 7 sides.

I found some pictures of a proper Tourne potato online so you can see them.

Roasted Rosemary Tourne Potatoes

20 small yukon gold potatoes or reds cut into a Tourne shape (If you don't want to bother with this, just peel them)
2 Sprigs fresh rosemary, removed from the stem (Add more if you like the rosemary. Mart doesn't like a lot so I use very little)
Extra virgin olive oil
Salt and pepper

Preheat oven as hot as it will go, mine goes to 550.

Bring a pot of water to a boil and boil the potatoes until they start to get tender. Don't cook them all the way through. Drain. While potatoes are draining, heat olive oil in the pan you used to boil them and throw in the rosemary. This will make make the oil rosemary flavored. Don't burn! Just let it heat on medium or medium low to infuse the flavor.

Put potatoes back in pan and coat with the rosemary oil, and salt and pepper to taste.

Put in a baking dish and bake until the sides are golden brown and delicious!

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