Big Ray's Scotch Date Roasted Potatoes Tasty Recipes

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Big Ray's Scotch Date Roasted Potatoes

"A high-quality facet for that steak you've got grilling up for dinner."

Ingredients :

cooking spray
2 pounds pink potatoes, quartered
half cup chopped dates
1/four cup Scotch whiskey
1/4 cup balsamic vinegar
2 tablespoons butter, melted
1 tablespoon minced fresh rosemary
2 cloves garlic
half teaspoon kosher salt
half teaspoon ground black pepper
1/4 cup crumbled blue cheese
three scallions, thinly sliced

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

Preheat oven to 450 ranges F (230 levels C). Line a rimmed baking sheet with aluminum foil and grease with cooking spray.
Place potatoes in a massive bowl.
Combine dates, whiskey, balsamic vinegar, butter, rosemary, garlic, salt, and black pepper in a meals processor; puree into a clean sauce. Pour sauce over potatoes and blend until completely coated. Spread potatoes out on baking sheet.
Bake in the preheated oven till potatoes are browned and soft, 25 to 35 minutes. Serve with blue cheese and scallions.

Notes :

You can put together the sauce in step three in a blender in preference to a food processor if desired.
Reynolds® Aluminum foil can be used to hold food moist, cook it flippantly, and make smooth-up simpler.

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