Eating Local: Roasted Rosemary Potatoes

20120820-105030.jpg A few weeks ago I brought home a ton of buttery potatoes from Breezy Willow. I love potatoes. My son loves potatoes. My husband loves potatoes. My family is head over heels for the mashed version, but I'm up to my eyeballs in rosemary, so roasted potatoes with rosemary was up to bat.


I really do have a ton of rosemary, almost 10 containers this year. I cut 1-2 foot long branches and hang them to dry. The aroma fills the house. And these piney leaves go so nicely with potatoes. As does any type of meat you're into. We grilled a flank steak & whipped up a romesco sauce to go with the potatoes. Here's how we did it:


Ingredients: - 1-2 pounds of potatoes, red or golden, washed & cut into quarters or eighths depending on the size - 2 tbsp dry rosemary - 2 roasted pequillo or red bell peppers - 1/4 cup organic mayo (make it yourself by blitzing an egg yolk & grape seed oil until it comes together) - 2-3 lbs of flank steak, patted dry & seasoned with: salt, pepper olive oil - olive oil - salt

Method: - get your grill going - preheat the oven to 450 - toss your potatoes onto a rimmed baking sheet & season with rosemary, salt, and olive oil - get them into the oven around the 275 mark and roast for 30 mins, stir once and roast for another 10 mins. They should be golden & crispy on the outside and soft on the inside. - while the potatoes cook, get your meat going on the grill & start on the romesco sauce. - instead of doing the full blown version, I blitz my peppers in a food processor then slowly pulse in 1/4 cup of mayo and a few tbsp of olive oil. I finish with a pinch of salt. This combo, though minimalist, is amazing with the potatoes and steak alike.


And that's about it. By the time the potatoes are done, the steak should be resting. Plate it up and dive in. When I make potatoes I always make enough for seconds, they go quick. Any left overs end up in an omelet the next day, or tossed into a brothy soup.


What's your fav way to cook or eat potatoes?