Vanilla/Rosemary Fingerling Potatoes
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Credit: Chris Babbin, Chef, The Putney Inn, Springfield, Mass.
The National Culinary Review, November/December 2013
6 lbs. fingerling potatoes
¾ cup extra virgin olive oil
½ cup pure vanilla extract
¼ cup finely chopped rosemary
2 T. kosher salt
24 garlic cloves, skin on
Method: Preheat oven to 375ºF. Cut potatoes in half lengthwise; toss well with olive oil, vanilla extract, rosemary and salt. Divide between sheet pans in even layer; pour remaining olive oil mixture over potatoes. Add garlic cloves; toss. Roast potatoes, shaking pans once halfway through cooking, until potatoes are golden-brown and tender, about 1 hour.
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