CIA Bootcamp Graduation-SliderPhoto

CIA Bootcamp Graduation-Photo4

Yield: 6 servings

2¼ lb.  Red bliss potatoes trimmed and washed
½ cup  Extra virgin olive oil
3 ea. Bay leaves
1½ tbsp.  Dried oregano
1 tsp.  Salt
Ground black pepper to taste.
6 ea.  Garlic cloves, minced
1 ½ tbsp.  Oregano, chopped
3 tbsp.  Flat-leaf parsley, chopped


  1. Toss the potatoes with the olive oil, bay leaves, dried oregano, salt, and pepper in a large mixing bowl.
  2. Transfer the oiled, seasoned potatoes to a hot cast iron skillet.
  3. Place the skillet in a 425 F oven and roast for 20 minutes, stirring occasionally to ensure even browning.
  4. Reduce the heat to 375 F and continue to roast for an additional 15-to-20 minutes, stirring occasionally.
  5. Add the garlic towards the end of the cooking process (5-to-10 minutes remaining in the cooking time) to prevent it from burning and creating a bitter flavor.
  6. Place in a warm serving bowl and sprinkle with chopped oregano and parsley.

Recipes courtesy of the Culinary Institute of America Culinary Boot Camp: Basic Training