An impromptu engagement party and Garlic Roasted Potatoes

Some people send cards; others offer advice. Some buy champagne; some buy flowers; and a few break out their hidden collection of wedding magazines. As for me, when friends get engaged, I simply can't help but start to plan a menu. Whether it is a quiet sit-down dinner for six, or a cocktail party for 20, my mind instantly begins whirring into action upon receipt of the fantastic news. Recipes, centerpieces, invitations, signature drinks, and themes; I become immersed in party-planning paradise.

This past Wednesday proved to be the ideal opportunity to throw Scott and Kellie an impromptu engagement party. It was a small, intimate dinner for six. Three courses, champagne, and, of course, chocolate. A time to reflect on their relationship, and look forward to the months and years to come.

And what better opportunity for the inaugural use of my china? We dined on Italian bread with fine olive oil and aged balsamic, one of Adrian's famous salads, London broil with basil aioli, roast cherry tomatoes, and garlic roasted potatoes. The evening concluded with small chocolate cakes covered in dark chocolate ganache and champagne.

Garlic Roasted Potatoes
adapted from Ina Garten's Barefoot Contessa Parties

These potatoes were delicious and made the house smell warm and inviting as everyone began arriving. I was happy to be cooking them on one of our cloudier days this summer, as the kitchen did warm up; but even on a hot day they would be worth the heat.

3 lb. small red or white potatoes
1/4 C. good olive oil
1 1/2 t. kosher salt
1 t. freshly ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh basil

Preheat the oven to 400 degrees.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with basil, season to taste, and serve hot.