Monday, March 26, 2007

roasted potatoes

mise en place

roasted potatoes

4 lbs yukon gold potatoes
2 really large sweet potatoes
1 big onion
sea salt
olive oil
fresh rosemary (couple of sprigs)

scrub the potatoes clean but do NOT peel – there’s lots of good stuff in the peel, plus they taste better unpeeled to me – and cut into smallish yet uniform chunks. the smaller you cut them the faster they will cook. i like mine to be about ¾” pieces. place potatoes on baking sheet with sides (i use a stoneware jelly roll pan). chop onion and add to potatoes. drizzle all with olive oil (not too much, about 1 maybe 2 tablespoons) and sprinkle with salt. with hands toss potatoes and onions to evenly coat with the oil. run hand down stem of rosemary to strip leaves off of the stalk and coarsely chop the leaves. sprinkle on the potatoes/onions. place a whole spring of rosemary on top and pop in oven. if you are rushed for time crank oven to 425 and they should be done in 30 minutes. if you’ve got longer cook them at 350 for about an hour. enjoy!

ready for the oven (i forgot to take a picture when they were done, oops)

i vary the potatoes sometimes depending on what's at the market. i always use a couple of sweet potatoes but might trade the yukon gold for fingerling or red bliss just depending on what looks best. luckily i have a huge rosemary bush in my side yard right outside the kitchen door so i have fresh rosemary year round. apparently it's the only herb i can grow. i'm going to attempt basil again this year. i love basil on a pizza or fresh tomato bruschetta!

happy cooking...



rpm said...

That looks real good. Sometimes Rosemary is too strong for my taste buds! I get so excited about my food somtimes that I forget to take a picture!

AM said...

those potatoes look great. I love rosemary. And using sweet potatoes sounds very unique and tasty. I will defeinetly try that some time. When I do, I'll let you know. :)

girlville said...

am, i really think the sweet potatoes are key in this recipe.

rpm, you could eliminate the rosemary and put some garlic and fresh cracked pepper. it would still be tasty!