From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Herb Roasted Chicken and Pan Fried Smashed Potatoes.
Herb Roasted Chicken Breast:
Ingredients:
4 ea bone in chicken breast quarters (you can use boneless breast)
3 Tblspn extra virgin olive oil
1 Tblspn McCormick minced onion
1 clove crushed garlic
1 tsp McCormick dried thyme
½ tsp McCormick dried rosemary, crushed
¼ tsp McCormick ground sage
¼ tsp McCormick dried marjoram
½ tsp kosher salt
½ tsp McCormick coarse ground black pepper
1/8 tsp hot pepper sauce
1 ½ Tblsn fresh parsley, chopped
Preparation:
Preheat oven to 425 degrees
In a bowl, prepare the basting sauce by combining extra virgin olive oil, onion, garlic, thyme, rosemary, sage, marjoram, kosher salt, coarse black pepper and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish and cover.
Roast at 425 degrees, basting occasionally with pan drippings for 35 to 45 minutes. Remove to warm platter, spoon pan juices over and sprinkle with fresh parsley.
Pan fried Smashed Potatoes:
Ingredients:
8 ea medium red potatoes
½ C extra virgin olive oil
½ tsp chopped garlic
½ c grated parmesan cheese
Kosher salt and coarse black pepper to taste
Preparation:
In a sauce pan boil the red potatoes until just tender. Remove and drain on a paper towel, letting potatoes cool. Transfer to a baking sheet tray, and when cool, lightly smash the potatoes with your hand. Keeping potatoes in tact as much as possible, basically just smashing the whole red potato down into a flat circle.
Heat the oil in a sauté pan over medium heat until the oil shimmers. Transfer potatoes with a spatula into the hot oil. Reduce heat to medium low, and cook potatoes are golden brown. Remove from oil and sprinkle with parmesan cheese and kosher salt and coarse black pepper.
