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"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Roasted Rosemary Potatoes

  • 3 Cups-Russet Potato-peeled, cubed into 1” pieces, rinsed and dried
  • To Drizzle-Extra Virgin Olive Oil
  • 2 Tablespoons-Fresh Rosemary-chopped
  • To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
  • 1 Each-Lemon

Directions

  1. Preheat oven to 425 degrees.
  2. Drizzle potatoes with a little oil, season with Spice Mix and rosemary, mix to coat.
  3. Heat an iron skillet/oven safe pan over high heat.
  4. Add about 2 tablespoons of oil to the pan and add potatoes once oil is smoking.
  5. Cook stirring occasionally until just starting to brown.
  6. Place in oven and roast until golden brown and cooked through, about 15 to 20 minutes.
  7. Stir potatoes gently a couple of times during roasting process.
  8. Remove from oven, place on a serving platter, drizzle with a little lemon, olive oil and serve.