Friday, September 18, 2009
0 Recipe #54: Rockin' Rosemary Potatoes
This is one of my favorite ways to prepare potatoes..... Hope you like it as much as I do. Enjoy!
1 Tbsp. extra virgin olive oil
2 large garlic cloves, peeled & minced
3 c. red-skinned potatoes, diced with skins intact (about 2 medium-sized potatoes)
1 1/2 Tbsp. fresh rosemary leaves, finely minced (about 2 small sprigs)
1/2 Tbsp. fresh oregano leaves, finely minced (about 1 small sprig)
1/2 Tbsp. fresh thyme leaves (about 2 large sprigs)
3 scallions, sliced crosswise into small (1/4") rounds
2 Tbsp. fresh parsley, finely minced
2 Tbsp. freshly squeezed lemon juice
1 tsp. unsalted butter
1/2 tsp. kosher salt (or to taste)
1/4 tsp. ground black pepper (or to taste)
Directions: Sauté garlic in olive oil in a large pan on low heat until it just begins to soften (about 30 seconds). Then add diced potatoes, season with salt & pepper, and continue to cook for a few more minutes until soft. Stir ingredients frequently, so that garlic doesn't burn. Next add minced rosemary and cook for a minute or two more. Add minced oregano & thyme, and continue to cook, thoroughly mixing together all of the ingredients. Next, add chopped scallions and continue to cook until they just start to soften. (Be careful not to overcook; scallions should retain their firmness & bright green color.) Lastly, add lemon juice & sliver of butter, stirring continually. Potatoes should be cooked until golden brown. Remove from heat and serve.
Yield: 2-4 servings.
Alternate Preparations: To make this recipe vegan, simply omit the butter.