Demonstrated by Ernest Belmore of BuzzBrews Kitchen
You know they're in there.
Somewhere in the freezer, behind the beer mugs and the super-sized bottle of Tito's, lies that plastic bag of frozen crinkle cuts, complete with sci-fi ingredient list and idiot-proof heating instructions. Those frost-bitten planks are a mealy mess, and "flaccid" is one of the kinder words your guests have used to describe them.
It's time for a potato upgrade.
In this week's lesson, Ernest Belmore offers his twist on the most versatile side dish known to the American man. A classically trained chef, Belmore's built a reputation in Dallas on the theme of fresh and cool--first as founder of Café Brazil, and now at the helm of BuzzBrews Kitchen.
His famous Garlic Marbles are the side dish of choice. A two-step cooking process is his secret to a potato that's moist and tender inside, golden on the outside. These spuds will kick a frozen fry's ass any day of the week.
Procedure:
Step 1: Cover 1 lb. small Yukon Gold potatoes (1 ½" diameter, max) and 2 sprigs fresh rosemary with cold, salted water and bring to a boil.
Step 2: Simmer until potatoes are fork tender, about 30 minutes. Drain and cool. (Potatoes can be made ahead up to this point; refrigerate until you're ready to continue.)
Step 3: Toss cooled potatoes with a splash of olive oil, 2 cloves
chopped garlic and a pinch of each of the following: paprika, chili
powder, garlic powder, salt and Greek oregano.
Step 4: Spread potatoes on a sheet pan and bake at 350 degrees for 20 minutes or until browned. Garnish marbles with chopped cilantro. Ketchup is unnecessary.
