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Wood-Fired Roasted Potatoes

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Ingredients
  

Pre-roast

  • 1.5 lb Baby potatoes
  • 1 tbsp Baking soda (This will make the potatoes crispy)
  • 1 tbsp Salt

Pre-roast sauce

  • 1 tbsp Salt
  • 2 tbsp Pepper
  • 1 tbsp Paprika
  • 2 tbsp Minced Garlic
  • 1/4 cup Shredded parmesan cheese
  • 1 tbsp Gound rosemary (fresh rosemary sprigs work as well)
  • 1/2 stick Melted butter (you can use olive oil as an alternative)

Post-roast sauce

  • 1/4 stick Butter
  • 1 tbsp Minced garlic
  • 1/2 cup Minced cilantro

Dip (These are optional)

  • Yum yum sauce
  • Chick-fil-a sauce

Instructions
 

Pre-roast

  • Cut the potatoes in halves.
  • Boil them in hot water, salt, and baking soda, until fork-tender.
  • Incorporate the pre-roast sauce with the boiled potatoes in a mixing bowl. Be careful not to break the potatoes apart.
  • Place the potatoes in a large cast iron skillet or on a high-temperature baking sheet. Make sure to oil the pan first.
  • Roast your potatoes in your Forno Bravo oven for 15-20 minutes at about 500 degrees Fahrenhiet or until they are fully roasted. Check occassionally.

Post-roast sauce

  • Preheat a small pan over medium heat.
  • Melt the butter.
  • Add 1 tablespoon of minced garlic and approximately 1/4 cup of minced cilantro into the mixture.
  • Combine the sauce with the roasted potatoes.
  • Add more parmesan cheese as desired.