Big Ray's Scotch Date Roasted Potatoes
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Recipe Summary Big Ray's Scotch Date Roasted Potatoes
A nice side for that steak you have grilling up for dinner.Ingredients | Big Ray's Fish Camp Menucooking spray2 pounds red potatoes, quartered½ cup chopped dates¼ cup Scotch whiskey¼ cup balsamic vinegar2 tablespoons butter, melted1 tablespoon minced fresh rosemary2 cloves garlic½ teaspoon kosher salt½ teaspoon ground black pepper¼ cup crumbled blue cheese3 scallions, thinly slicedDirectionsPreheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and grease with cooking spray.Place potatoes in a large bowl.Combine dates, whiskey, balsamic vinegar, butter, rosemary, garlic, salt, and black pepper in a food processor; puree into a smooth sauce. Pour sauce over potatoes and mix until completely coated. Spread potatoes out on baking sheet.Bake in the preheated oven until potatoes are browned and tender, 25 to 35 minutes. Serve with blue cheese and scallions.You can prepare the sauce in step 3 in a blender instead of a food processor if preferred.Info | Big Ray's Fish Camp Menuprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Big Ray's Scotch Date Roasted PotatoesSide Dish, Potato Side Dish Recipes, Roasted Potato Recipes,
