Monday, December 19, 2011

White House Holiday Recipe: Roasted Potatoes

Presidential holiday food, heavy on garlic...
President Obama
and First Lady Obama entertained thousands of guests this year at the annual White House holiday receptions. The menu, served on buffet tables in the East Room and in the State Dining Room, featured roast beef, turkey, ham, seafood, and a selection of vegetable sides, including roasted new potatoes. (Above: A bowl of the potatoes on a buffet table)

Due to security concerns, guests are not allowed to use knives at holiday parties, so many menu items were "bite sized," including the potatoes. The recipe, created by Executive Chef Cris Comerford, is garlicy, lemony, and delicious. The potatoes are terrific for all holiday parties, whether for Hanukkah, Christmas, or New Year's, and can also be made with fingerling potatoes.

Click here for the White House Holiday Dessert Collection, a compendium of the recipes for the sweet treats, created by Executive Pastry Chef Bill Yosses, that were also served at the holiday parties. Check the sidebar of the blog for all Presidential recipes.

White House Holiday Roasted Potatoes

Preheat oven to 425 degrees F.

Ingredients
2 pounds new potatoes, washed and dried

2 sprigs fresh rosemary

3 sprigs fresh thyme

6 cloves garlic, unpeeled

1 lemon, zest and juice

3 Tablespoons extra virgin olive oil

Kosher salt and pepper to taste

Method
1. Preheat oven to 425 degrees F.

2. Place a baking sheet lined with foil into the oven to preheat.

3. In a bowl combine the potatoes, rosemary, thyme, garlic, lemon zest, and juice. Drizzle with the olive oil and mix thoroughly.

4. Spoon the mixture onto the preheated pan. Roast for 20 minutes or until the potatoes are browned on the skin and tender inside. (Poke with a fork to check for doneness.)

5. When potatoes are cool enough to handle, rub the garlic on.

6. Serve warm.

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*This recipe was adapted for home use by cookbook author and food writer Marian Burros, who this year
joined Obama Foodorama.

*Photo by Eddie Gehman Kohan/Obama Foodorama