Today is Alex's birthday. He wanted to have t-bone steaks for supper. I agreed. I thought baked potatoes would be good, but he wanted to try this recipe he had found online. So I said sure, and did it. This is the recipe. He got it on this website: http://www.seriouseats.com and I believe they got it from a cookbook or something. Anyway, we LOVED it and would definitely try it again. We omitted the rosemary (because neither of us is a fan), but otherwise followed the recipe exactly.
1 1/2 lbs small red potatoes, rinsed
3 tbsp olive oil
1 cup chicken stock
3 cloves garlic
1/2 tsp fresh rosemary, chopped
Salt and pepper to taste
1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves and sprinkle a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
3. Remove the lid, turn the heat to high and cook until the liquid reduces, becomes thick and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.
No comments:
Post a Comment