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Rosemary Potatoes
A neighbor first introduced us to this recipe, suggesting that it was a fine use for
fresh rosemary. At the time we had no herb garden, but that night we took the oath:
Herb gardens are not luxuries, and a garden without rosemary is not an herb garden.
| 3-4 pounds red, new potatoes |
3 T. fresh rosemary |
| 3 T. minced shallots or scallions (optional) |
1/4 t. red pepper flakes (optional) |
| 1 T. lemon juice (optional) |
1/2 c olive oil |
| 1/2 T. sea or kosher salt |
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- Preheat oven to 350o F.
- Scrub potatoes. Cut them in half, then into thin (1/4") slices. Crowd them into a
lightly oiled flat cake pan. (We usually arrange them like a slightly fanned deck of
cards.)
- Sprinkle the salt and the rosemary over the potatoes. If you are using any of the
optional ingredients, sprinkle them over the potatoes as well. Lightly coat the mix with
the olive oil. Cover with foil and place in the oven.
- After 30 minutes remove the foil, savor the aroma, and continue roasting for another
30 minutes (until slightly browned).
6 generous servings
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