Before getting to my Crispy Rosemary Potatoes recipe, I want to share an interview I had with Chef Marshall O’Brien, a professional chef and advisor to Produce for Kids. Tomorrow, Chef Marshall will be participating in PBS Parents’ Eat Smart Challenge. Today, he talks about his interest in cooking and what he likes most about working with kids in the kitchen.
Do you have any particular memories of cooking or meals from your childhood that shape your habits or tastes today?
Growing up, my parents barely had any processed foods in the house. I always complained about not having junk food and would want go to my friend’s house to eat. Then, about 15 years ago, I started to eat like my parents. Having “real” food in our home is what it’s all about. And now that we have a child, I look forward to the day when I get to teach her how to cook, and enjoy creating something that will nourish her body.
When and why did you start working with kids in the kitchen?
There is magic in the kitchen, from discovering new flavors to new found skills and relationships too! I think this magic is invaluable, because cooking with kids can teach them personal empowerment, interpersonal skills and self-esteem. It’s about teaching kids the connection food has in their life and the importance of how it shapes their lives.
What’s the most memorable comment a kid has ever made in a cooking class?
One child said, “I remember that, that’s quinoa!” Wow, now that was impressive.
If you could share three tips with parents to help them teach their kids to be confident in the kitchen, what would those be?
1. Make cooking real food as a family a priority, at least once a week, and on a consistent basis.
2. Don’t freak out when your child makes a mess in the kitchen. Be calm and compliment them for at least trying (even if there’s flour all over the place).
3. Empower them to want to learn more about food by asking them questions about the ingredients they’re prepping: What else can you use this with? Where have you seen/tried this before?
What’s for dinner at your house tonight?
Turkish red lentil soup, simmered kale with garlic, tomatoes and onions, and green beans.
Sounds delicious! What time should we be there, Chef Marshall?
Your kids will enjoy making these crispy rosemary potatoes with or for you this week. (Make sure and help them with the broiler.) Even if they don’t have a chance to make it, I hope they’ll enjoy eating it.
You can serve them with Chef Marshall’s Exotic Wild Rice Turkey Meatballs.
What recipes do your kids most enjoy making? Please tell us by leaving a comment below.
Recipe: Crispy Rosemary Potatoes
Make this crispy rosemary potato dish with your kids.
- 4 white or baking potatoes, scrubbed, unpeeled
- 1-2 Tbsp. peanut or olive oil
- 1/2 tsp. kosher or sea salt
- 1 tsp. fresh or dried rosemary
- Preheat the broiler and place the rack 4-6 inches from the heat source. Cut 4 unpeeled white or baking potatoes into 1-inch pieces, and toss them in a roasting pan with 1-2 Tbsp. peanut or olive oil, 1/2 tsp. kosher salt, and 1 tsp. fresh or dried rosemary. Broil the potatoes for 15-25 minutes until they are browned, flipping them occasionally so they brown evenly and don't stick.