Tuesday, December 1, 2009


This time I Roasted New Potatoes with Shallots. I'm really inspired by Chef Academy on Bravo. Chef Novelli said he never fusses with peeling and chopping things like Garlic or Herbs. He just smashes the Garlic whole, tears off some Herbs and tosses them in the pan. I love the idea of not being precious and over prepping food. It makes things hearty, rustic and saves time! I simply cut the Potatoes and Shallots in two and tossed it all together with lots of Olive Oil, Sea Salt and Coarse Ground Pepper. After about 40 minutes in the oven at 400º they were perfect. My favorite Potato preparation so far.

1 comment:

  1. Yum... and I agree with Chef Novelli.