March did not disappoint (although that would have been very nice). Did you get snow? More chill? We did! I hate it when I’m right!
What to do with last week’s Spring Madness purchase? Rosemary loves lots of things and we may as well embrace the last bit of cold weather by heating up the kitchen.
Let’s call this ‘Last Chance Roast Potatoes’. By far the simplest and most satisfying dish ever, the biggest deal is coping with a hot oven and hot roasting pan. Do it for Rosemary! Time to put on the gloves (as in oven) and show ‘em your chops (also a good use of rosemary… make a rub of olive oil, salt and pepper and fresh rosemary).
We have done a potato series before and rather than reinvent the wheel, I’m going to ask you to revisit those blogs to get started. There are 4 entries in a row. For what we are doing today be sure to see One Potato and then Three Potato (the other episodes are about baked potatoes).
Here are the very simple additions to Episode Three:
- Step 4: Add some fresh Rosemary along with the salt and pepper.
- Step 5: Toss in the unpeeled garlic cloves.
That’s it!
Don’t forget to use a baking dish that will hold all of your potatoes and garlic cloves in one layer without too much fraternizing (these guys need a little space). Tender, young things such as these Fingerling potatoes don’t require peeling. I found them at the Coop, across the isle from the seeds and garden gloves (it doesn’t hurt to dream). As for Rosemary? She has weathered this March chill and is ready to cook!
I plant rosemary in the garden every year for the express purpose of making Marcella Hazan's ziti with Rosemary, tomatoes and balsamic vinegar. It is a favorite in this house.
ReplyDeleteI remember that one! Have to revisit it... sounds good! I also like to put some freshly cut Rosemary in a small saucer of olive oil for bread dipping. Sometimes I think cooking and eating has more to do with remembering the possibilities than anything else! Thanks for writing and triggering some of the grey matter!
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