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Sunday, August 1, 2010

Roasted Rosemary Red Potatoes

I wish I could remember who the friend was who told me about this recipe.  I'd send them a bouquet of flowers!  Connie's not much of a potato eater thanks to a childhood of boiled potatoes.  Needless to say he cringes whenever I say potatoes are on the menu for the next week.  So, I faced the certain long face when I first fixed this for him.  But, once he tasted these guys, he got a big old grin on his face.
Cooking these potatoes low and slow caramelizes the sugar so they taste slightly sweet along with the salty and the heady rosemary.  They're good if they're cooked more quickly but they're best when you baby them along for a couple of hours.

We had these with the Crab Cakes Benedict at our Mardi Gras party for Foodbuzz 24x24.  Actually, we have these about once a quarter.  They're the reason we tote three huge pots of rosemary into Connie's south-facing office for the winter.

Rosemary Roasted Red Potatoes

olive oil
sprigs of rosemary
red potatoes
salt (I use a salt grinder and use coarse salt)

Lightly coat the bottom of your skillet with olive oil.  You may have to add more later.  Preferably, choose a skillet that's large enough so your potatoes can cook in one layer.  I had to cook more for the party and didn't have the space to have another skillet going or I'd have divided them up between two.  Cover the bottom of the skillet with rosemary sprigs.

Cut the potatoes into halves or quarters, depending on their size.  You want bite-sized pieces.

Cook on medium heat.  Resist the temptation to stir the potatoes regularly.  They're much better if you let one side get nice and brown before you mess with them!  These will take a couple of hours to cook properly.  During that time you'll maybe want to stir them three or four times. 

Here's a photo from another time I made these potatoes:


Kim - Liv Life said...

I love Rosemary Roasted Potatoes, but I have to say with all my years of cooking, I've never actually made them. I just might have to give these a try! Thank you for the post!

Magic of Spice said...

Those look great! I love rosemary and just imagine the fabulous aroma:)

Angie's Recipes said...

Love herbal potatoes! I wish I understood a bit of gardening, then I could always have fresh herbs at hand for the cooking.

The Mom Chef said...

So these are pan roasted, not in the oven? I'm loving the idea and want to try them, but I want to make sure I've got it right. You only stir them every half hour or so? They look absolutely delicious.

Kate said...

That's right, they're roasted in the pan. If you stir them too often they just don't brown as well. Bon Appetit! Kate

Anonymous said...

I make these all the time.. I also add a tbsp of unsalted butter with the olive oil and toss a garlic clove in the oil/butter mixture to add just a hint of garlic (remove it before it browns).

Anonymous said...

This really is one of the best potato recipes out there.

Chef Dennis said...

I love roasted potatoes....but who doesn't!! great job on these little beauties! Rosemary is definitely the spice of choice....

Jason Phelps said...

I love the idea of moving the herbs in for the winter.

Margot makes something similar and it often dinner all by itself.