Rosemary-Garlic Potatoes

[HistoricFoodie]

I referred to these on my chicken leg help thread and somebody sent a PM asking for the recipe. I figure if one person wants it others would too. So here’s my recipe for:

Rosemary Garlic Potatoes

2 large Idaho potatoes
2 plump garlic gloves
2 sprigs fresh rosemary
2 sprigs fresh parsley
Salt & pepper to taste
Butter
Spray olive oil

Peel the potatoes or not. Cut into thick julienne, about 2 inches long. Slice the garlic.

Butter a piece of aluminum foil. Arrange the potatoes in a log shape. Scatter the garlic slices over them. Spray lightly with olive oil. Sprinkle with salt and pepper. Dot with butter. Lay the herbs over the top.

Seal the foil around the spuds, using the drugstore wrap to assure no leakage.

Cook directly over hot coals, 15 minutes per side.

Note: If doubling or tripling the recipe it’s less awkward to make several packages than one large one.

[HawgHeaven]

I referred to these on my chicken leg help thread and somebody sent a PM asking for the recipe. I figure if one person wants it others would too. So here’s my recipe for:

Rosemary Garlic Potatoes

2 large Idaho potatoes
2 plump garlic gloves
2 sprigs fresh rosemary
2 sprigs fresh parsley
Salt & pepper to taste
Butter
Spray olive oil

Peel the potatoes or not. Cut into thick julienne, about 2 inches long. Slice the garlic.

Butter a piece of aluminum foil. Arrange the potatoes in a log shape. Scatter the garlic slices over them. Spray lightly with olive oil. Sprinkle with salt and pepper. Dot with butter. Lay the herbs over the top.

Seal the foil around the spuds, using the drugstore wrap to assure no leakage.

Cook directly over hot coals, 15 minutes per side.

Note: If doubling or tripling the recipe it’s less awkward to make several packages than one large one.

That sounds delicious!! Drugstore wrap?

[HawgHeaven]

Ohhh, okay...

... I never knew it had a name...

[HistoricFoodie]

It's easier to show than describe, Hawg.

Bring the two long edges up to each other. Fold downwards so the edges contact the produce. Then fold again to make a secure crimp. Seal the sides in a similar way; that is fold the edges to the product, fold again.

For added security, I crimp the corners as well.

[HistoricFoodie]

... I never knew it had a name...

Yeah, well, it's incredible the trivia you pick up over the course of a lifetime.

[HawgHeaven]

...as shown in the link above?

[HistoricFoodie]

Did you read the comments there, Hawg?

I'm always amused about that drinking straw thing to get the air out of a ziplock. It's a rather awkward procedure that doesn't work all that well in the first place.

If you're really concerned about getting the air out of a ziplock, try this: Fill the bag. Close the zipper, leaving about a half-inch opening. Then submerge the bag, bringing the water level even with the zipper. Close the last half inch.

That actually removes more air than any home vacuum-seal machine I've seen. Just be sure and dry the bag before putting in the freezer, or it will stick to the shelf or other packages.

That last is true. Just don't ask me how I know. :>)

[Slanted88]

Rosemary...shhh=ahh...the bestest secret ingredient...

[HawgHeaven]

Did you read the comments there, Hawg?

I'm always amused about that drinking straw thing to get the air out of a ziplock. It's a rather awkward procedure that doesn't work all that well in the first place.

If you're really concerned about getting the air out of a ziplock, try this: Fill the bag. Close the zipper, leaving about a half-inch opening. Then submerge the bag, bringing the water level even with the zipper. Close the last half inch.

That actually removes more air than any home vacuum-seal machine I've seen. Just be sure and dry the bag before putting in the freezer, or it will stick to the shelf or other packages.

That last is true. Just don't ask me how I know. :>)

Yeah, the water submersion technique is pretty much fool proof, and a whole lot better than that straw thing... never understood that whole concept. Eeewww...

[Richtee]

Yeah, the water submersion technique is pretty much fool proof, and a whole lot better than that straw thing... never understood that whole concept. Eeewww...

A collorary of http://en.wikipedia.org/wiki/Bernoulli's_principle I believe.

I still like my Vac packer. And I can burp a bag without the water bath...it's easy...practice!

[HawgHeaven]

A collorary of http://en.wikipedia.org/wiki/Bernoulli's_principle I believe.

I still like my Vac packer. And I can burp a bag without the water bath...it's easy...practice!

Love me vac packers as well. Before I found the magic of vacuum, I used the ziploc/water gig. Works well.

[HistoricFoodie]

I had started with an original Seal-A-Meal (which shows you how old I really am). When it finally gave up the ghost I bought a vacumn sealer; one of the supposed best at the time.

Damn thing never worked properly, and I deep sixed it. Vowed I'd never have another, and, so far, that's one vow I've kept.

I don't use any of the tricks; water, straw, what-have-you. Fact is, if something is being stored in a zip-lock long enough for vacumn sealing to make a difference, it's in the freezer too long to begin with.