Friday, January 4, 2013

Rosemary Roasted Potatoes

I just love the russet potatoes we've been getting in our box lately.  Russets are among the most versatile potatoes.  They're great bakers; and they mash up really well.  They make a nice old-fashioned potato salad; and of course, they're the go to choice for french fries because of their high starch content.

This recipe for Rosemary Roasted Potatoes is one of my all-time favorites.  It's a terrific side for any roasted meat or fish.  It's super easy to make.  And you can roast the potatoes in the oven, like I did today, or in a grill pan on the barbecue.  I think of them as a baked version of french fries, but of course, they're really their own thing.

These roasted potatoes are best served right out of the oven or shortly thereafter.  However, they can be roasted at a range of temperatures from about 350 to about 425 degrees F, which means you can roast them while you're roasting something else, just adjust the cooking time.  And you can make a little or a lot, depending on how many people you're serving and how much space you have in your oven.  Just don't crowd the potatoes on the baking sheet.

I usually figure on about one-half to one whole large russet per person and 1 to 1-1/2 t olive oil per potato plus a generous pinch of salt each, but you can adjust the salt to your taste.  Freshly ground pepper is optional.

Scrub the potatoes and dry them.  Slice each unpeeled potato in half lengthwise, then slice each half lengthwise into 4-6 wedges.  Put the wedges in a large bowl and toss with the olive oil, salt and pepper.

Fresh rosemary is best, but you can certainly use dried if that's what you have.  I'll bet if you look around, you'll find some rosemary growing nearby.  It grows like a weed around here and you might be able to forage some.  I just snip a bunch of fresh rosemary without measuring; it's probably about 1 t per potato.

When the potatoes are well coated with the oil, and the salt and rosemary are evenly distributed, turn them out onto a baking sheet and roast in the oven until they're done.  Stir them once or twice with a spatula so they brown evenly and don't stick to the baking sheet.  Baking sheets can vary, so if food tends to stick to yours, you can oil the baking sheet before placing the potatoes on it.

At 375 degrees F they usually take about an hour to get nicely browned.  Brown them to your taste.  Just keep an eye on them so they don't burn.  Once you make them, Rosemary Roasted Potatoes may become one of your favorites, too.

And if rosemary isn't you're favorite herb, consider using smoked paprika as a delicious alternative.

Today's bounty included:

From County Line Harvest South:  Arugula, beets, rainbow chard, and purple kale;

From Jimenez Family Farm:  Broccoli, russet potatoes, cabbage, spinach, cilantro, carrots, leeks, and winter squash;

And from K and K Ranch:  Tangerines and Pink Lady apples.



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