Rosemary Smoked Potatoes With Grilled Asparagus And Fennel Food

SMOKED POTATOES IN FOIL

Steps:

• Preheat smoker to 225 F.
• Rinse and dry potatoes. Cut your potatoes in 1-inch sized cubes.
• Combine the potatoes with olive oil, salt, and pepper in a bowl. Toss to coat all the potatoes.
• Place the potatoes on some foil and fold in each side to make some handles. The foil also helps to easily transfer the potatoes to the smoker.
• Smoke the potatoes for up to 2 to 3 hours. Potatoes can be smoked alongside whatever meat you are smoking.
• Potatoes are done when they can be pierced easily to the center.

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

CAYENNE AND ROSEMARY POTATOES ON THE GRILL

Steps:

• Lay out two pieces of foil cross ways over each other (about 10 inches each way).
• Place one tablespoon of butter in center (the more you put, the better it tastes, FYI).
• Cut 5 potatoes in halves or quarters for larger ones.
• Place potatoes in mound on top of butter in the foil.
• Pour 1 tsp of garlic on top of the mound- no need to spread around.
• Dust the potatoes with the cayenne pepper, DUST! If you like it spicy, you can sprinkle, but cayenne pepper is pretty hot.
• Sprinkle the potatoes with rosemary and oregano.
• Place one more table spoon of butter on top of your potatoe mound.
• Pepper to taste.
• Fold foil up to cover the potatoes, do not turn it over and double fold, all seems should face up so when they are done, you can unfold them and eat them out of their own buttery, flavorful, tin foil bowl!
• Throw on the grill over medium heat for about 30 minutes.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.

ROSEMARY SMOKED POTATOES WITH GRILLED ASPARAGUS AND FENNEL

Steps:

• Parboil whole potatoes, with skin on, for about 5-7 minutes. Drain and run under cold water to stop the cooking process.
• Half each potato and place in a zip-top plastic bag. Drizzle with oil and add chopped garlic and pepper. Seal bag and allow to marinate at room temperature for 20 minutes.
• Preheat grill to 375°F.
• Remove potatoes from marinade and pat dry. Place soaked rosemary sprigs on oiled barbecue grate. Place potatoes on top of rosemary, flesh side down. Close lid and leave to smoke for 20 minutes. Make sure rosemary doesn't burn.
• Meanwhile, trim the woody end of the asparagus. Slice fennel bulb into 1/2 inch pieces, leaving core intact.
• Drizzle asparagus spears and fennel with oil and season with salt and pepper.
• Return to the potatoes and remove them from the grill. Discard charred rosemary. Season potatoes with salt and pepper and set aside to cool.
• Oil the grill again. Place asparagus and fennel on grill.
• Grill asparagus for approximately 2 minutes, turning when a bright green colour is achieved and golden brown marks appear.
• Cook fennel for about 1 minute per side or until golden char marks are achieved.
• Remove asparagus and fennel from the grill and allow to cool.
• Place asparagus, fennel, and smoked potatoes on a large serving platter. Chill in the fridge for 20 minutes before serving. Drizzle with olive oil and lemon juice, and season with thyme, salt, and pepper.