Kevin Riordan’s Herb-Inlaid Potatoes
1-2 8-ounce Washington russet potatoes
Italian parsley leaves
Salt and ground white pepper
Slice potatoes lengthwise paper-thin*and place on a cookie
sheet. Place a parsley leaf in the center of a slice. Lay another
slice of potato on top and press slices together to seal edges.
Edges should be free of any parsley. Slices should be thin
enough that the parsley leaf shows through. Fry potatoes in
oil to cover (300°F) until crisp in the center. Drain on plate
or tray lined with paper towels. Season to taste with salt and
Swift Standing Rib Beef Roast
with Harvest Vegetables
Here it is, the crowning touch to a glorious dinner.
And no one but the cook will know that it was probably
the easiest part of the entire meal!
Washington State pepper. Store at room temperature. Makes about 18 pieces.
Mashed Potatoes with *Costco Tip: For best results,
Best and Wallace Farms
of Washington State offer
this superb mashed potato
recipe made with high-solid, low-sugar spuds.
Roasted Garlic use a mandolin (slicer).
Valley Pride, Skagit Valley’s
12- to 14-pound Kirkland Signature/Swift
standing rib beef roast
25 garlic cloves, peeled
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 cups red wine
2 whole medium
1 teaspoon sugar
5 pounds carrots, peeled
3 pounds red-skinned potatoes, unpeeled
1 pound pearl onions, peeled
4 pounds Washington
red or white potatoes,
peeled and quartered
1/2 cup milk
Kevin Riordan, executive
chef at the Brooklyn Seafood,
Steak and Oyster House in
Seattle, was kind enough to
share a wonderful potato treat
that’s perfect for this elegant
dinner. It can be used as either
a garnish for the standing rib
beef roast or a showstopping
appetizer when sprinkled with
salt and pepper.
1/4 cup mayonnaise
1. Preheat oven to 450°F.
2 tablespoons butter
2. Using a sharp paring knife, very carefully cut diagonal or margarine
slices through the fat covering the roast at 1-inch intervals,
1 teaspoon salt
1/2 inch deep, leaving a diamond pattern across the top. Insert 1/2 teaspoon ground
garlic cloves into the cuts, spacing evenly. Don’t worry, 25 white pepper
cloves will not overwhelm the roast—it will taste wonderful!
Preheat oven to 375°F. Bake
3. Season the meat with salt and pepper and place in large garlic
45 minutes. Cut top
roasting pan. Roast for 20 minutes, then lower oven tempera- 1/2 inch off heads, squeeze to
ture to 215°F for the remainder of the cooking time. remove pulp and mash. Boil
4. Add wine, sugar, carrots, potatoes and pearl onions to potatoes about
roasting pan. or until tender. Drain well. In
5. Roast for an additional 21/2 hours for a medium-rare a mixing bowl, combine hot
roast. Add 1/2 hour for medium. potatoes, milk, mayonnaise,
6. Turn off the oven and let the roast sit for 20 minutes with- butter, salt and pepper.
out opening the oven door. This will give the meat a chance Whip at low speed just until
to relax and redistribute the juices. smooth. Add garlic and mix
7. Remove from oven. Slice and enjoy! Makes 12-14 servings. well. Makes
Mashed Potatoes with
Recipe courtesy of Chef Forrest D. Waldo II, C.E.C. Corporate
Executive Chef, Retail Foods.