Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted New Potatoes

This is a supper staple at the St. John house. On steak night I cook these potatoes.

Ingredients

3 lbs. Red B-size potatoes, quartered
½ cup Extra virgin olive oil
1 Tbl Kosher salt
½ tsp Fresh ground black pepper
1 tsp Fresh rosemary, finely chopped

Instructions

Preheat oven to 350.

Combine all ingredients in a large mixing bowl. Make sure all the potatoes are coated evenly. Transfer to a baking sheet and place in the oven for 1 hour, carefully turning the potatoes with a spatula every 15 minutes.

Serve immediately.

Recent Recipes

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more