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.

Enjoy!

Shelley

Kati's Frittata

Missing Shelley's Friday recipes?

Shelley is traveling around South East Asia (lucky lady) so the wonderful Kati Stazer sent us this recipe.

Kati, an LAUSD schoolteacher, was one of my first customers at the Silverlake farmers' market. She loves sweet pea flowers. Thank you so much Kati for all your support and encouragement over the years. You are an amazing lady.

Here is Kati's recipe:

Hi Tara,

Here's a recipe for a thick Italian omelet using chard or kale, full of vegetables, herbs and cheese. Unlike many other egg dishes, frittatas can be made ahead and reheated or served cold or at room temperature. This dish reheats in the microwave and can keep in the refrigerator, in a tightly sealed container, for up to one week. By cutting back on the amount of cheese used, you have a lower-fat version.

2 Tbs. olive oil
1 Tbs. butter or butter substitute
1 medium-sized onion, peeled
1 tsp. salt
2 or more large stalks of ruby chard or kale
2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
1-2 tsp. dried rosemary crumbled
1/2 tsp. dried sage
2 tsp. fresh minced garlic
8 large eggs
freshly ground black pepper to taste
1 cup finely diced Gruyere cheese

1. Remove and mince chard or kale leaves and cut stems in 1/2 inch long pieces. Place leaves and stems in separate containers and set aside.

2. Heat 1 tsp. olive oil in a 10 inch skillet over medium heat. Add butter, and when melted, toss in onions. Cook, stirring frequently over medium heat until they just begin to brown, at least 5 minutes. Then reduce the heat to low, add 1/2 tsp. salt and cover skillet. Cook about 15 minutes more, or until onions are soft.

3. Stir in potatoes and herbs. Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.

4. Add chard or kale stems and saute about 2 minutes more. Stir in chard or kale leaves and garlic and cook another minute, or until leaves are wilted but still bright green. Remove pan from heat.

5. Break eggs into large bowl, add remaining 1/2 tsp. salt, and beat well with a whisk. Add vegetables, black pepper to taste and cheese. Stir until evenly distributed. Clean and dry skillet and return to burner over medium heat. Preheat broiler.

6. When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to cover pan. Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

7. Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center. Remove from broiler, and run knife around edges to loosen frittata. Slide or invert onto large, round plate, and serve hot, warm or at room temperature cut into wedges.

Here is the bounty list from 2/10:

From Sage Mountain Farm: loose leaf greens such as Red Russian Kale, spinach, mustard greens.

From Rancho Santa Cecilia: Bacon avocados, Satsuma Mandarins

Japanese Turnips, Golden Beets, Napa Cabbage, Navel oranges, Round Carrots, Purple Kale, Red Leaf Lettuce, Escarole, Butternut squash, Brussels Sprouts, Arugula and Mizuna from Underwood Family Farms.

And from Weiser Family Farms: Watermelon radishes, parsnips, Red Thumb potatoes, Purple Sprouting Broccoli, DeCicco Broccoli.

Enjoy!