2Wash potatoes and either chop in 1-inch cubes or slice in 1/2 inch rounds. Par-boil until just beginning to become tender, about 10 minutes. Drain thoroughly and set aside.
3Combine remaining ingredients in a bowl and mix well. Pour over drained potatoes. Arrange in a single layer on baking sheet and place in oven. Roast for 30 minutes or until potatoes fully cooked and beginning to brown.
4As an alternative, I prepare these on the BBQ. Follow the directions in steps 2 and 3 but arrange in a double layer of tin foil and fold to make a pouch. Turn pouch over half-way through cooking.
5Serve immediately with garlic mayonnaise, if available. These are equally good without.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.