Cooking with H Texas

May 1, 2005 by  
Filed under Edit

Quick and easy … and delicious: Is there anything better? When it comes to cooking, you don’t have to be a full-blown chef (or even a part-time sous chef) to serve up some scrumptious bites – you just have to learn a couple tricks of the trade.
These yummy appetizers will appease even the harshest of critics (even if that is you).

Rosemary Roasted New Potatoes
10-minute prep time
40-minute cooking time
2 1/2 lbs. small new potatoes (class c)
1/4 cup extra virgin olive oil
sea salt (to taste)
freshly cracked black pepper
6-7 sprigs of fresh rosemary
8-ounce package of cream cheese (softened)
8-ounce package of sour cream
1 package of ranch dip mix (powder)
chopped chives, red onion or caviar for garnish
What to do
Pre-heat the oven to 375 degrees. Rinse the potatoes thoroughly and pat dry. On a sheet pan, toss potatoes with the oil, salt, pepper and rosemary (still on sprig). Cook the potatoes for approximately 35 to 40 minutes. (Cooking time will depend on the size of your potatoes.) When you can insert a knife easily into the potatoes, they are done. Set them aside to cool.
In the mean time, you can mix the filling. Mix the cream cheese, sour cream and ranch together, and fill a pastry bag with a star tip with the mixture. (You can use a gallon-size sealable plastic bag by cutting one bottom corner at an angle.) Refrigerate the mixture while potatoes cool (10 minutes or so).
When you are ready to serve, transfer the potatoes to the serving tray. Squeeze the filling on the tops of the potatoes, and add topping of your choice (chives, caviar, or minced red onion).

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