From: Chef Tom Douglas, Lola, Seattle. Yield: 6-8 servings. 3 lb. small red potatoes, washed, dried, unpeeled (about 12 potatoes) ½ cup + 1 Tbsp. extra virgin olive oil to taste, kosher salt and freshly ground black pepper 1 Tbsp. dried Greek oregano 1 Tbsp. minced garlic Heat oven to 450°F. Put potatoes in single layer in roasting pan and roast until tender, 40-45 minutes. When potatoes are tender, remove pan from oven and place on top of stove or heat-proof ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.