p.s.h.t.n.f.g.p
2 lb. gold potatoes
1 bunch rosemary chopped
2 bunches thyme picked and chopped
2 garlic cloves chopped fine
4 oz olive oil
kosher salt and ground black pepper to taste
In a hot oven about 375, place a sheet pan and let it sit there for about 30 min, in the mean time, take your gold potatoes,
and rinse thoroughly and cut into quarters and place into a big bowl. Pick your fresh herbs and chop. Smash your garlic and chop. Add your garlic and herbs and olive oil to the potatoes. Season with kosher salt and fresh ground pepper. Toss with your hands until potatoes over coated.
Now open the oven with your hot sheet pan on a rack, and gently pull the rack out about halfway but still balanced. Then carefully dump your bowl of potatoes onto the pan. Your potatoes will sear and sizzle. With a dry side towel just level the potatoes by shaking the pan then close the oven door and let the potatoes cook about 20-25 min until soft to touch.
Remove and let cool on a rack or counter top,before scraping them into a serving dish.
* The kicker on this one would be after they are cooked scrape them off
into a bowl and add a couple of globs of irish butter,plugura or cabot unsalted butter,fresh parsley and freshly ground locatelli cheese, toss again and wrap with plastic and let them sit on top of double boiler or a pot of simmering water until service. These will be the best potatoes your guest’s ever had, delish!
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