Lucas brought me in a sprig of rosemary from his dog walk today and I stared at it for awhile, picturing all the things I could do with it. I've made part of it into a cutting and trimmed the lower leaves for dinner. Here's the recipe.
Garden Roast Potatoes
5 medium baking potatoes, scrubbed, peeled and cubed thinly
1 large vidalia onion, cubed into chunks
2 cloves of garlic, minced
1/3 cup of chicken broth
2 teaspoons of fresh rosemary
6 tablespoons of olive oil
sea salt
fresh ground black pepper
Preheat to 350 F. Boil potatoes until easily pierced by a fork then place in a large mixing bowl. In a small saucepan add 2 tablespoons of olive oil, rosemary, garlic and onion and cook over medium heat until onion is translucent. Add to the mixing bowl. Combine remaining olive oil and chicken broth then toss well. Spread into one even layer on a greased cookie sheet, mashing a few spots with a fork for the juices to collect. Sprinkle with salt and pepper. Bake for 40 minutes.
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