Audio By Carbonatix
Demonstrated by Ernest Belmore of BuzzBrews Kitchen
You know they’re in there.
Somewhere in the freezer, behind the beer mugs and the super-sized bottle of Tito’s, lies that plastic bag of frozen crinkle cuts, complete with sci-fi ingredient list and idiot-proof heating instructions. Those frost-bitten planks are a mealy mess, and “flaccid” is one of the kinder words your guests have used to describe them.
It’s time for a potato upgrade.
When news happens, Dallas Observer is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there.
In this week’s lesson, Ernest Belmore offers his twist on the most versatile side dish known to the American man. A classically trained chef, Belmore’s built a reputation in Dallas on the theme of fresh and cool–first as founder of Café Brazil, and now at the helm of BuzzBrews Kitchen.
His famous Garlic Marbles are the side dish of choice. A two-step cooking process is his secret to a potato that’s moist and tender inside, golden on the outside. These spuds will kick a frozen fry’s ass any day of the week.
Procedure:
Step 1: Cover 1 lb. small Yukon Gold potatoes (1 ½” diameter, max) and 2 sprigs fresh rosemary with cold, salted water and bring to a boil.
Step 2: Simmer until potatoes are fork tender, about 30 minutes. Drain and cool. (Potatoes can be made ahead up to this point; refrigerate until you’re ready to continue.)
Step 3: Toss cooled potatoes with a splash of olive oil, 2 cloves
chopped garlic and a pinch of each of the following: paprika, chili
powder, garlic powder, salt and Greek oregano.
Step 4: Spread potatoes on a sheet pan and bake at 350 degrees for 20 minutes or until browned. Garnish marbles with chopped cilantro. Ketchup is unnecessary.
