Tuesday, February 17, 2009

Rosemary Potato Salad of Roasted Potatoes and Caramelized Onions


I don't eat potatoes very often since I'm more a "rice" person. The only time potatoes get sneaked into my food is when I have chicken curry. Sometimes...just sometimes, potatoes can be alluring, especially when it is "Western menu" for dinner. Baked/roasted fish with vegetables and roasted warm potato salad. This meal is complete.

With this, I'm geared up for the potato challenge hosted by Tinned Tomatoes for this round's No Croutons Required.


Rosemary Roasted Potato Salad
Ingredients: potatoes, boiled (70-80% cooked), drained, cubed; salt and freshly ground black pepper, dried rosemary herbs, butter, thinly sliced shallots

Directions:
1. Butter the pan and fry the shallots till slightly caramelized
2. Rub some butter on baking foil, place the cubed potatoes on the foil, seasoned with salt and black pepper and rosemary. Place the caramelized shallots on top of potatoes. Mix thoroughly to ensure the potatoes are well-seasoned/"coated"
3. Wrap the potatoes and roast them in a pre-heated oven (to finish cooking) at ~180degC for about ~10mins



Enjoy.

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