Saturday, August 8, 2009

Mmmmm... Rosemary

Last night, we entertained some relatives from out of town. We decided to go to the park in the morning, which turned into a day at the bay... come afternoon, I was tired, sunburnt and in no real mood to make anything for dinner, let alone clean house!

So get to the cooking, my cousin is a vegetarian and hubby wanted to BBQ steak & ribs. So, I found a few veggie dishes to make for everyone to enjoy. In this weeks Seabreeze Organic Farm food delivery, I received fresh Rosemary! I love the fragrance of Rosemary. And after tasting Rosemary Cornbread at House of Blues for the first time, I was in love with the idea of cooking with Rosemary. Could hubby add it to the steak and ribs, sure... but didn't happen. Mmmm, could I add it to Roasted Potatoes, you bet!

6 Potatoes (approx. 1 per person)
Sea Salt
Oil (preferably Olive Oil)
2 cloves minced garlic (~1 tsp. prepared)
1 sprig Rosemary (Optional)

1. Bring large pot water to boiling. Clean and chop potatoes into approx 1/2" cubes. Add to boiling water and cook for approx 5 minutes. They should be firm, yet not raw/crisp. Drain and let dry a bit.

2. Heat large skillet on Medium High. Pour generous amount of oil into pan and let it get hot (approx 1-2 minutes). Add potatoes to pan and let cook. As it is cooking add garlic (more or less for your taste), chopped rosemary and pepper (to taste). Turn potatoes while adding bits of butter every few minutes. Butter will add taste and help brown.

3. When potatoes are browned to your preference, add salt, turn once more and ready to serve.

If you don't have Rosemary on hand, you can always make these roasted potatoes without. This is a recipe I used to watch my friend's mom, who was French, make when I was younger. Every Sunday they would prepare lamb, roasted potatoes and veggies. It's a great option to mashed or baked potatoes, and they cook surprisingly quick - pre-cooking in boiling water, making sure pan is hot enough and adding enough butter are all the little secrets in speediness I figured out along the way.

We accompanied the Roasted Potatoes with a Pasta Salad (lemonade chicken leftovers on the side), green salad with lots of fresh veggies and the Ribs & Steak hubby cooked on the Q. Overall dinner was a success, and we even had a few leftovers... No potatoes though!

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