Rosemary is easy to grow and the taste is always incredible. You can put sprigs of it in the bottom of your smoker, use the stems as skewers on the grill, anything to get that great rosemary flavor into your food. Potatoes take rosemary extremely well. The flavor ends up full and rich, perfect with all kinds of meats. Normally you will see recipes for roast rosemary potatoes, and they are delicious but they take time.
These potatoes are delicious and fast. Always a nice combination, right?
Easy Rosemary Potatoes
- 1/4-cup organic extra virgin olive oil
- 3 elephant garlic cloves, minced
- 1 small onion, chopped
- 6 large yukon gold potatoes, peeled and cut into pieces
- 3 sprigs of fresh rosemary, or more. Remove leaves and reserve stems. You will use both.
- Salt and pepper to taste
Boil the potatoes in salted water with the rosemary stems until almost done. Drain. Throw away stems.
In a frying pan heat the olive oil, garlic, onion, and rosemary. Saute carefully until the onion is soft. Do not let it brown. Add the potatoes and saute until the potatoes are done, about five minutes.
Season to taste and serve.
Serves 6
image:(c)RestlessChipotle.com, all rights reserved
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