rosemary roasted potatoes

Flirty potato

This classy little potato was the star of the show last night on our dinner table. Those crispy, salty leaves of potato just begged to be peeled off and popped in my mouth. I saw Ina Garten hold up one of these beauties on her show yesterday and I did a double-take. I paid rapt attention as she explained the process. Small Yukon Golds and fresh rosemary were already in my possession. All else required was olive oil, kosher salt and pepper. It just so happened that I had a pork roast in the oven, so it was a no-brainer that this would be its side-dish.

I give you her recipe with my notes: Working the salty mixture in between the cuts is the magic to making these potatoes open up, which can be tricky. So as not to break the potato, gently pry the slices apart just a little bit and push some of the salt in. (You might find you need more oil than recommended.) After the recommended baking time I put ours under the broiler for a few minutes to crisp them up a bit. Also, lining the baking sheet with a Silpat sheet made for a quick clean-up.

Rosemary roasted potatoes

Ingredients:

  • 3 pounds baby Yukon Gold potatoes
  • 1/3 cup olive oil
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary (divided)

Directions:

Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within ¼ inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top. Sprinkle with remaining rosemary. 

6

To celebrate our 2 year anniversary (the vegan dude and I) we went to Acorn Vegetarian Kitchen in Bath (used to be called Demuth’s) and opted to have lots of small dishes so we could try as much as possible.

There was rosemary garlic roasted potatoes, tamari cashews, sourdough with cashew pate - J’s fave! -, smoked glazed mushrooms, fried polenta with plum ketchup - my fave! - and more sourdough with rapeseed oil and dukkah. All of it was fabulous, I can’t believe it’s taken so long for us to go! I’ll for sure be going back. ^_^

Post workout dinner! Balsamic roasted veggies, Rosemary potatoes and salmon👌 simple, healthy, and delicious! 😋😋

BALSAMIC VEGGIES🍆
Preheat oven to 425 degrees. Cut your veggies and place in a big plastic or bowl. Add 1 Tbsp balsamic vinegar (more or less depending on how many veggies you have) and any seasonings you’d like. Mix everything together by shaking in a bag or mixing around in the bowl. Spray a baking sheet with coconut oil and cook for around 15 minutes!

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The U.N.C.L.E trio ordering dinner
  • Napoleon: Give me...the 6oz filet, right between rare and medium rare, but try to crisp the edges just a little, with the braised asparagus spears. Garnish with just a few orange shavings. And the lobster tail, just lemon squeezed on top, no butter
  • Napoleon: And a loaf of focaccia bread for the table, with olive oil and vinegar, but not that awful sour vinegar you keep in the cabinet next to the menus. The good vinegar that you put in the balsamic, thank you dear
  • Gaby: Blackened salmon, on a bed of mixed greens, that balsamic dressing that Napoleon mentioned and.....refill this vodka cranberry when you have a minute
  • Illya: I would like-
  • Gaby: He'll have the tri-tip, medium
  • Illya: No, I can-
  • Gaby: With roasted rosemary potatoes, baked zucchini slices in black pepper, and the Borscht
  • Illya: ...there's Borscht?
  • Illya: .....
  • Illya: .....this order is fine
  • Napoleon: Now, about your wine selection