Monday, September 2, 2013
Last week in Hawaii we had some Potato Dice in the Mai Tai Bar at the Royal Hawaiian hotel. They were so fantastic that we went back a few days later and ordered them again.
Now I have decided to recreate this recipe at home. My husband gets slightly annoyed when I try to recreate restaurant recipes at home. Because I will be making Potato Dice for the next few weeks with a variety of different herbs. Tonight my Potato Dice were almost perfect. I really wanted to add some rosemary. However, I went to two stores and neither one had rosemary. And I had other things to do - like the Trina Turk Labor Day sale - I bought two cute dresses!
So I will try to buy some rosemary this week. Also my family wanted to know why I didn't make the bacon dip that they give you with the Potato Dice. So this week I will also be working on the Smoked Bacon Dip.
4 large potatoes, washed and cut into cubes
1 tablespoon of finely chopped dill
1 tablespoon of finely chopped sage
1 tablespoon of finely chopped flat leaf parsley
1 teaspoon finely chopped fresh garlic
salt and pepper to taste
1/3 cup olive oil
Preheat oven to 400 degrees. Wash your potatoes. You do not need to peel them. Yeah! I don't like peeling potatoes.
Cut your potatoes into tiny cubes. And place the potato cubes on a large baking sheet.
Now sprinkle the potatoes with the sage, dill, parsley, garlic, salt and pepper. I use a herb chopper from Williams Sonoma that finely chops all of herbs. Drizzle with the olive oil.
Bake the Potato Dice in a 400 degree oven for about 40 minutes. Try to stir the potatoes every 10 or 15 minutes. They should be golden brown and crispy.
I put the Potato Dice in a serving dish and used them as a side dish for chicken kabobs.