Ray's Bucktown Bed and Breakfast

Recipe

Ray's Roasted Reds: Side Dish

Servings: 10

Prep time:10 + 90 mi

Ingredients:

  • 5 lb Medium sized red skin potatoes

  • 1/2 cup Minced Garlic

  • 5 tablespoon Dried Rosemary - ground in pestle

  • 1 cup Olive Oil

  • 1 tablespoon Salt

Step 1:

Preheat oven to 250 degrees. In a large bowl, combine all ingredients except the potatoes, and adjust to taste

Step 2:

Quarter the potatoes into even sized pieced and place in large pot of water and allow the water to come to a boil, boil until potatoes are soft (10-20 minutes), and then turn off the heat. Drain potatoes and combine with marinade.

Step 3:

Allow to cool to room temperature before putting in the refrigerator (if keeping for future use) or put them in the oven, arranging skin side down, on a flat oven sheet on the top rack

Step 4:

Cook until edges become golden brown (approx 75-90 minutes)

Step 5:

Serve hot or transfer to a warming oven until ready to serve.

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Contact Us

  • Address 2144 N Leavitt
    Chicago, IL 60647
    USA
  • Phone+1-773-384-3245
  • Fax+1-773-384-3252
  • Toll free+1-800-355-2324
  • EmailContact Innkeeper