Recipes 2009
recipes 2010
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Prep Time: 1½ Hour
Yields: 6 Servings

There are as many potato varieties available to the cook today as there are methods to prepare them. The tiny, new red potato is the best variety for simple roasting or as an accompaniment to roasted meats. These potatoes can be seasoned well ahead of time and baked when ready. Serve this dish as a side to roasted meats such as Cornish hen.

2 pounds new potatoes, quartered
½ cup diced onions
½ cup diced red bell peppers
½ cup diced yellow bell peppers
2 tbsps minced garlic
2 tbsps chopped rosemary
2 tbsps chopped thyme
¼ cup olive oil
¼ cup melted butter
2 tbsps red wine vinegar
salt and black pepper to taste
2 tsps Creole seasoning

Place potatoes in a gallon-sized plastic zipper bag. Add onions, bell peppers, garlic and herbs to bag. Pour in olive oil, butter and vinegar. Season with salt, pepper and Creole seasoning. Seal bag and shake vigorously to completely coat potatoes. Place bag in refrigerator until ready to bake. Preheat oven to 400°F. Pour contents of bag onto a large baking sheet and roast 45–60 minutes or until potatoes are tender and golden brown, stirring occasionally.

Copyright © 2009 Chef John Folse & Company.
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