Food Friday: Roasted Potatoes for St. Patrick’s Day

(Chef Todd Schneider served his roasted potatoes 

with flank steak and carrots in this photo, taken by Kathy Dixon.)

My husband is part Irish, and he looks forward to St. Patrick’s Day. When he was in elementary school he told his teacher—and a woman in the checkout line at a store—that St. Patrick’s Day was his holiday (Did I mention his name is Patrick?).

When I think “Irish” or St. Patrick’s Day, potatoes always come to mind.

Virginia is a major producer of early-summer potatoes and is the No. 6 potato producer in the country. Most of Virginia’s potatoes are grown on the Eastern Shore and are available from June to July, with some varieties available in October and November.

So celebrate St. Patrick’s Day and the potato by adding these roasted potatoes to your meal tomorrow. The recipe is from Chef Todd Schneider of Seasonings Fine Catering in Richmond.

Happy St. Patrick’s Day!

Roasted Potatoes

1 pound red potatoes

½ cup extra virgin olive oil

1 tablespoon freshly grated garlic

1 tablespoon sea salt

1 tablespoon black pepper

½ cup Italian salad dressing

¼ cup fresh rosemary

Quarter the potatoes while heating oven to 400°. Mix together the oil, garlic, sea salt, pepper and salad dressing. Stir potato quarters into the mixture and place on a baking sheet. Mix in rosemary sprigs. Bake for 15-20 minutes, until golden brown.