Power Down: Roasted Red Potatoes

Celery seeds, garlic and white pepper season these roasted red potatoes to perfection.


| September/October 2010


Roasted Red Potatoes
Serves 4

Celery seeds, garlic and white pepper season this classic to perfection.

2 tablespoons unsalted butter
3 tablespoons vegetable oil, divided
1 tablespoon kosher salt
1 teaspoon white pepper, freshly ground
1 teaspoon celery seeds
4 to 5 medium red potatoes, cut into 1/2-inch slices
2 tablespoons fresh chives, chopped

1. Preheat oven to 350 degrees.

2. Place butter, 2 tablespoons of oil, salt, pepper and celery seeds in a small saucepan.

3. Warm over low heat until butter is melted, remove from heat, stir and set side.





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