Roasted Potatoes With Garlic and Rosemary

These crispy golden potatoes go just as well with a weeknight meal of pan-seared chicken, pork chops or steak. Or as I love to eat them alone with a side of ketchup! Roasting the potatoes at a higher temperature than normal, creates a crispier crust and golden surface on the potatoes.

6 russet potatoes

3 cloves garlic

1/4 cup olive oil

4 Tbsp. butter, unsalted

Salt and pepper, to taste

2 tsp. rosemary, dried

1/2 tsp. onion powder

1/2 tsp. paprika, sweet mild

Red Chile flakes, opt. to taste

1 tsp. Fox Point Seasoning, opt.

Preheat the oven to 425°F.

Peel then cut each potato in in thirds, lengthwise....

Now cut each piece in thirds crosswise again...

Now place the slices together. cut the slices into cubes, crosswise.

Put cut up potatoes in a bowl of cold water to prevent browning .

And continue cutting the potatoes until you completed the job.

In a casserole, add butter and olive oil. Place in pre-heat oven and cook until butter is completely melted, then remove from oven and set aside.

NOTE: I combine butter with little oil to prevent the butter from burning.

Peel and cut the garlic in slices as thin as possible. Once the garlic is sliced you can then mince it. Use a chopping motion with the knife, holding down the tip.

In a large mixing bowl, add the potatoes and garlic. Mix until combined.

To the mixing bowl of potatoes and garlic; add salt, pepper, rosemary, onion powder, Fox Point seasoning and paprika.

Toss or mix the bowl of potatoes with spices to evenly coat them.

Add the melted butter mixture to mixing bowl, mixing to evenly coat the potatoes.

Add the potato mixture to casserole dish, evenly distributing the potatoes.

Place the potatoes into preheated oven. Bake 45-50, or until golden brown.

Stir the potatoes every 15 minutes to promote even crispiness to the potatoes.

Once the potatoes are a golden brown, remove them from oven.

Stir again to moisten top top potatoes before serving.

Serve potatoes while still hot and crispy.

Fox Point Seasoning is so good on all the foods from fish to vegetables. Bursting with the rich flavor of shallots and chives. Use 1 tsp. per pound to season baked chicken and scrambled eggs. For tasty dip use 2 tsp. of Fox Point in 1 cup sour cream or yogurt. The dip makes an outstanding topping for baked potatoes too, or make a quick chicken or tuna salad by mixing 3 cups of cooked chicken or tuna chunks with 1 cup of Fox Point dip. Because we do not use any anti-caking agents in this (or any other) blend, it tends to clump somewhat. To keep it free-flowing, store in the refrigerator.

Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.

SELECT net .7 oz 1/4 cup jar #21537 $5.45 net 1.6 oz 1/2 cup jar #21553 $9.95

SELECT net 3.2 oz 1 cup jar #21582 $18.95

SELECT net 6.4 oz 2 cup jar #21524 $37.95

SELECT net 12.8 oz 4 cup jar #21579 $67.25

For Fox Point Seasoning, call: (Penzey's Toll Free)1-800-741-7787