Ming Tsai

Recipes

Directions

1. Pre-heat oven to 350°
   
2. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth.
   
3. Cut the potatoes into quarters or in half, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350° oven for 2 minutes before adding the potatoes. Roast the potatoes for forty-five minutes, until crisp.
   
4. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, and then place in a serving dish.
   
5. In a sauté pan, melt the butter, add the garlic, and sauté until light golden-brown. Add the fresh herb leaves to the garlic butter, stir together quickly, and remove from the heat.
   
6. Pour the garlic-herb butter over the potatoes, season with salt and pepper, and serve with the CHARRED BEEF MEDALLIONS WITH POBLANO SAUCE

© Michael Lomonaco 1995 all rights reserved