Rosemary Potatoes

 *Disclosure: I received a complimentary copy of the book from the publisher.  All thoughts and opinions are my own.

Today’s recipe is inspired by a double feature.  First, I received a memoir, Fireproof,  by Chef Curtis Duffy to review as part of my Lit Happens Book Club:

Fireproof: Memoir of a Chef by Curtis Duffy
My rating: 4 of 5 stars

Fireproof follows Chef Duffy as the powers through the hardship of a tragic childhood and lands in the kitchen. Through some amazing mentoring, Duffy finds his sense of self in both his personal life and how he runs his kitchen. Though, as the title suggests, things are not always easy, but no matter that difficulty, Duffy emerges, Fireproof.

View all my reviews

Then, inspired by the book, I decided to watch a documentary about his earlier career, For Grace, for this month’s Movies & Munchies.  Even though the movie doesn’t cover the events of the entire book, it gives a face to many of the important people in Chef Duffy’s life.  I definitely recommend this book and movie combo.

When it came to making a recipe inspired by the book or movie, it was a bit more challenging.  Chef Duffy makes very fancy food with lots of flourish.

However, despite all that he does talk about not over complicating flavors and being really mindful of the flavors that layer together to create a wonderful dish.

I ended up making some simple potatoes with just a few great fresh herbs (grown in my own garden).  While perhaps a bit too rustic for Chef Duffy’s current restaurant, I’d imagine this is something he might have made in his earlier culinary experiences.

Rosemary-Garlic Potatoes

12 ounces new potatoes, cut in quarters

1 tablespoon butter, melted

1 tablespoon olive oil

2 sprigs fresh rosemary, minced

3 cloves garlic, minced

Salt & pepper

Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone mat.

Place the potatoes in a bowl.  Add the remaining ingredients and stir to coat.  Place on the baking sheet in a single layer.

Bake in the preheated oven for 20 minutes.  Stir, then cook for an additional 20 minutes or until soft in the center and browned on the outside.  Serve hot.