From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Herbed Roasted Potatoes We wanted potatoes to go with some beautiful strip sirloins we'd found, but we didn't want mashed or fried or baked. So we roasted, with the potatoes at Mosca's and the potatoes fournou from Greek restaurants in mind. After a few tries, here's what we came up with. 3 lbs. medium potatoes, preferably Yukon Gold 2 Tbs. salted Creole seasoning 2 tsp. dried oregano 1 tsp. dried dill Leaves of 1 6-inch sprig fresh rosemary, or 1 tbs. dried rosemary leaves, chopped Juice of 1 /2 medium lemon 1/4 cup olive oil Preheat the oven to 400 degrees. 1. Scrub the potatoes and place them on a baking sheet. Bake in the preheated 400-degree oven for 20-35 minutes (depending on size), until a kitchen fork plunged into the largest one no longer encounters hard resistance. 2. Remove the potatoes and let them cool enough to handle. While waiting, preheat the broiler. 3. Cut the potatoes into quarters (or eighths if they're on the large side). The pieces should be about two inches long. Place them skin side down on the baking sheet. Sprinkle the potatoes with  the Creole seasoning and the herbs. Then sprinkle the olive oil over the potatoes. 4. Put the potatoes in the broiler, about two inches from the heat source. Roast until the tops of the potatoes begin to turn dark brown. Remove and serve immediately. Serves 6-8. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com