Roasted potatoes with garlic and rosemary
Roast
Roasting
Roasting vegetables is great on so many levels: Though they may end up shriveled and wrinkly (I like to call this the “rustic” look), any sugars they contain are caramelized. This intensifies the vegetable’s flavor. Sometimes, I’ll cut carrots into thin, fry-shaped strips, toss them in olive oil and salt and crank up the oven until they’re almost black. The end result is a concentrated and heightened carrot flavor. <br /> <br />For potatoes, I don’t go as extreme, but I do like me a fairly browned spud. My favorite part about them is the crisp, almost leathery skin they develop while roasting. With a slight tug of your teeth, the skin releases a pillowy center, which, in this recipe, is achieved by adding salt before roasting to draw out a small amount of moisture from the potatoes.
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