#tbt Garlic Roasted Potatoes

This week, we had or Lapin à la moutarde Rabbit with Mustard Sauce. It is a classic French dish and required us to decapitate and gut a rabbit (which looks remarkably like a fur-less cat...). The butchering did not bother me, except when I had the eyes staring at me out of my trash/discard bowl. And the heart was especially bloody and difficult to clean.

However, we did have some students who just could not do it and someone even got sick. Rabbit is not quite the same as fish or chicken...

Mine turned out fine: the sauce was a little too liquidy (according to my judging chef, but I think the other chef would have approved...) and I did not cook my organs long enough, but everything else was well cooked and seasoned.

With the rabbit, we also cooked pan friend potatoes. The recipe's ingredients was the exact same as the Garlic Roasted Potatoes that I used to make except I used to roast them instead of pan frying.

So for this #tbt, I'm posting this easy side dish:

Garlic Roasted Potatoes

Ingredients

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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The other recipe that we did in class took basically the same recipe, but you must trim the potatoes into cylinders and then slice into 3mm chips (so that the potato "chips" are all even). Make sure to wash them to remove any excess starch.

 You put those potato chips in a iron skillet with peanut oil (not olive)- let it get REALLY hot (to the point of smoking). Then add the potatoes. Let them sit, flip them every once in a while until they are nicely browned.

Add butter. Season with salt. Let cook for a little. Then add garlic (not too much). DO NOT LET THE GARLIC BURN. Right before taking off the heat, add the parsley. Then run it through the chinois to lose any excess oil or butter and serve.

Both recipes are pretty easy and equally tasty to be served with any type of meat! (or correctly cooked rabbit heart...)

Bon chance!

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