The Perfect Summer BBQ Side Dish

Roasted Potatoes w/ Rosemary

This was a summer party “must have” growing up. So simple to do, yet flavorful and always a huge hit. I have taken this family recipe and put my own twist on it. Rather than leaving a potato salad out in the summer heat, add this side to any back yard BBQ. This will be the talk of any 4th of July celebration.

What you need:

Baking pan/cookie sheet with edges, large bowl, tin foil, mortar and pestle (optional)

Ingredients (Makes 10-15 servings):

5 lb bag of red potatoes (if you can find purple, use a combination of red, yellow and purple for a great presentation), chives, EVOO, 1 container cherry tomatoes, 2 yellow or red onions, 1 ear of corn, fresh rosemary, salt and pepper, sour cream (optional).

Directions:

 The corn needs to be cooked first. You can use frozen corn, but corn on the cob usually keeps small chucks of kernels together, and is easier to eat with a fork. Boil the corn until it is tender, then remove it and let cool. At this point you can preheat your oven to 425 degrees. Slice the potatoes into bit size pieces. Halve the cherry tomatoes and chop your 2 onions into large pieces. Add the potatoes, tomatoes, and onion to your large bowl. Next, you want to add a 1/2 cup of olive oil. Spread it over the mixture evenly and toss it all together, lightly seasoning with salt and pepper. Add a healthy amount of fresh rosemary. Chop the small rosemary leaves into smaller pieces, or grind them in a mortar and pestle if you have one. Add about 1/4 cup of ground rosemary to the large bowl. Toss again until the chunks of veggies are evenly coated. Cover your baking sheet or cookie sheet with tin foil. Try to have the tinfoil bend up on all 4 sides like a bowl (you do not want a lot of oil leaking onto your pan). Pour the mixture in your bowl onto your cookie sheet. Spread the contents evenly. I find that if you have the contents piled too high, the mixture cooks inconsistently. If needed, use 2 pans rather than just 1. Let the mixture cook for 40-45 minutes. Around the 20-minute mark, use a spatula and shuffle the potatoes around so they don’t start to stick to the tinfoil. To be safe, you can do this again after cooking for 30-35 minutes. While cooking, slice the corn off the ear from top to bottom. After 40-45 minutes, the potatoes should be a fully cooked and just starting to turn golden brown. The onions and tomatoes should be soft and tender. Using a spatula, scoop the contents into a bowl. Add your sliced corn over the top and lightly toss once or twice. Finely chop 4 strands of chive and add them to the bowl as a garnish. If you would like to add a little extra flavor, add a tablespoon of sour cream and carefully toss until consistent. Let the dish stand to allow the tomatoes to cool slightly, then serve warm. Cheers!