Wednesday, April 24th, 2013...6:36 pm

Rosemary Red Potatoes

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It is amazing how resilient my herb garden has been this year, especially with all the snow and cold that we had. One of my favorite things to do in the spring, is to go out and see herbs growing in the garden, even though nothing else is. Rosemary is one of those herbs that I have used through the winter, even though it has been cold, I have still gone out and picked the dried leaves and chopped them up for soups and this dish. Last night I made this recipe using some dried rosemary from the winter and some new spring rosemary from this year! This is super easy to make and it is an excellent side dish.

2 1/2 pd. new red potatoes, washed ( I never peel them)

1 tsp. salt

3 quarts water

1 tbsp. olive oil

1 tsp. to 1 tbsp. chopped rosemary,according to taste

salt and pepper to taste

Chop the potatoes into eights and put them in a large pot with the water and salt. Bring to a boil and then turn down the heat to medium high so as to not boil over. Cook for about 5-10 minutes. This is called parboiling. The potatoes will not be done, but just barely tender. Drain them well. Heat up a heavy skillet to medium high heat and add the olive oil. Add the potatoes and turn them a bit to coat them with the olive oil. They will sizzle and fry. You can leave them in this shape, or you can mash each one with a potato masher, or sometimes I crumble them in my hand just before putting them in the pan. It just depends on what shape and how big you want them. When they are starting to turn a little brown, add the rosemary and salt. Taste them to see if it is enough rosemary and add more if you like. I use tons, at least the whole tbsp. Stir and brown on the other sides. Taste again to adjust the salt and pepper. Serve hot.



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