Friday, October 16, 2015

Fall for Cashmere Potatoes

The first frost of the season is predicted for tomorrow. Brr! Fall is officially here. It's time to resuscitate my beloved cashmere sweaters that have been whimpering in my closet all summer long. Hooray! In honor of the occasion, I want to share a wonderful recipe for "Roasted Rosemary Potatoes" from the king of Italian cashmere, Brunello Cucinelli

Brunello Cucinelli headquarters in Solomeo, Italy.

Cucinelli began his luxury brand in 1978, which now consists of the finest Mongolian cashmere, silk, suede, and shearling. His headquarters are located in a completely restored medieval hilltop villa in Solomeo, Italy. Complete with a castle, church, piazza, and amphitheater, it also contains what can only be described as the world's most historic and, of course, luxurious cafeteria. The cafeteria is decked out with crest-bearing china, bottles of local wine, and Cucinelli's own olive oil. However, the food is not created by world-famous chefs, rather three Umbrian women who make everything from scratch and traditional, like these potatoes. 

This recipe caught my eye because the potatoes are parcooked in vinegar water, which sets the starches prior to baking. They are then tossed with garlic, rosemary, olive oil, salt, pepper, and white wine. The result is a more refined and elegant dish that has become a favorite in my household. I make them whenever I roast pork, and always with Arista (Tuscan Roast Pork Loin). While the Cucinelli brand is far beyond my means (Thank God for JCrew), I can always make this luxurious recipe and dream.


Roasted Rosemary Potatoes (aka., Cashmere Potatoes)

Serves 8

Ingredients:
1 cup distilled white vinegar
1/4 cup Kosher salt, plus more for seasoning
3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4" wedges
4 garlic cloves, smashed
6 small sprigs of rosemary
1/4 cup dry white wine (*Cooking Tip: You can always use shelf-stable Vermouth, which I always have tucked away in my kitchen.)
2 tablespoons olive oil
Freshly ground black pepper

Directions:
Preheat oven to 400 degrees. Bring vinegar, 1/4 cup salt, and 4 quarts of water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.



Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes. 

Recipe from the June 2013 Bon Appetit.

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