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Chef Walter: You're got a bunch of potatoes cut up there, Jan.
Jan: I do have a bunch of potatoes, and that was one of the things I wanted to talk about.
Normally when I'm cooking for my family, I don't peel potatoes and I will do my own.
We'll show you in a minute how I do my own, but I cut them in wedges. It's simpler, it's
faster, and there's no waste, but if you want a traditional . . .
Chef Walter: Fry.
Jan: . . . French fry shape, then go ahead and cut the little strips. All I'm doing . . .
Chef Walter: You cut them into a block, and then cut the block into little strips.
Jan: That's right. These just get . . . drizzle these with olive oil. Then we're going to
give them a little bit of salt, toss them up. I've got . . . my salt won't come out.
I've got a 450-degree oven back here.
Chef Walter: Okay. Because basically, you're going to roast these potatoes.
Jan: That's right. We're going to move this and come over here. We've got some butter
that we've melted on the stove, and we're going to add a couple cloves of garlic. We're
going to . . . I think we ought to . . .
Chef Walter: What's chopped in with that garlic?
Jan: It's a little bit of parsley that ended up in there. You're not supposed to notice
that yet.
Chef Walter: I'm very observant. That's one of my strong suits.
Jan: You're going to roast your potatoes for about 20 minutes. You're going flip them halfway
through. Then when they come out, we are going to drizzle those with our garlic butter and
sprinkle the rest of our parsley.
Chef Walter: All right.
Jan: We toss those together.
Chef Walter: We should be very careful not to burn the garlic, because burned garlic
is awful.
Jan: That's right. You toss your potatoes with the garlic butter.
Chef Walter: I'm not implying that Jan burned garlic earlier, because she did not.
Jan: I did not, no. Then a little bit of parmesan cheese. That's all there is to that one.
Chef Walter: This is so wonderfully simple. It is . . . it's got a little bit of oil,
a little bit of butter.
Jan: Not much.
Chef Walter: Not much; so much less than you'd have if you actually French fried them.
Jan: Right, or fried them in the butter.
Chef Walter: Yeah. This has just all sorts of good flavor. Great side dish.
Jan: Absolutely. Like I said earlier, it's incredibly inexpensive.
Chef Walter: That doesn't hurt a bit, either. Let me tell you something; I love this idea,
except I'm going to make one change with it, because you know me, I never can leave anything
alone. I'm going to do it with a little red potato and cut them into quarters or wedges,
depending how big they are, because the texture of that is so good when they're roasted like
this.
Jan: Absolutely. I will let you do that because that would be fabulous.
Chef Walter: Thank you. That's very kind of you. Folks, you need to get this recipe. Go
to Chef's Recipe 6450 Papermill Drive Knoxville, Tennessee 37919; sending a self-address stamped
envelope or go to Local8Now.com and get it. It's posted.
Male: I got about a half a bag of potatoes at home I didn't know what to do with.
Chef Walter: Now you know.
Male: I never have the stuff to cook. Today I do, for some strange reason.
Chef Walter: About time, too.
Male: I can do this.
Jan: You're bringing in fries tomorrow, is what you're saying?
Male: Yes, for breakfast. Get ready for them.
Female: I'm okay with that.
Male: As we leave you this afternoon, a quick look in on the George W. Bush Library dedication.
We'll have much more of this coming up today at 4:00, right here on Local 8 News.