Earlier this week we were blessed with a five inch snowfall—beautiful, but a clear reminder of the deep state of winter. My dwindling pantry provides further evidence of the season; eating local has taken a definite toll on our supplies.
While prior winters left me with an abundance of squash and sweet potatoes…, cabbage and carrots…, this winter has provided an excess of… potatoes. Yes, I have bags of potatoes left, shielded from light in the cold recesses of the basement.
Unfortunately, the kids threaten riots if I boil even one more spud.
So tonight I made Rosemary Roasted Potatoes, taking advantage of the potted rosemary (a winter survivor from my CSA) living in the sunny back hall. Here is the recipe:
Rosemary Roasted Potatoes
- 8 medium potatoes
- 2 T olive oil
- 1 sprig of rosemary leaves (removed from stem) or 1 T dried
- 1 t salt (or more to taste)
- Wash potatoes and cut into wedges. I find it works well to slice in half lengthwise, then cut each half into thirds lengthwise again.
- Toss potato wedges with other ingredients in a large bowl until potatoes are coated and glistening.
- Lay wedges out in a single layer on a flat pan like a jelly roll pan.
- Roast at 425 for approximately 25 minutes, until they start to turn golden (they will be browner on the bottom). For extra crispy potatoes, turn wedges over and cook an additional 15 minutes (optional).
Simple, delicious and surprisingly low fat, the recipe got 4 thumbs up—a definite keeper. I only hope my rosemary plant can take the hits.