Wednesday, September 24, 2008

Roasted Rosemary Potatoes

I've got to admit, all of my defenses really break down when it comes to potatoes. I begin to LONG for the sweet earthiness of a gratin. The sexiness of a fresh pile of mashed spuds. The crispifried crunch of a nice, hot French fry.
Suddenly, all my rational thinking goes out the window, and I just want to mash them up, slather them in butter, and swath them in cream.

So, it helps when I have the ability to reel in all my crazy thoughts and settle into a slightly more realistic plan of action. One way to quell the insanity is to compromise.

How about roasting instead of frying?
Why not throw a few herbs into the mix to lend flavor without fat?
How about a bit of olive oil, rather than all that delicious butter?

Sometimes it works. And I end up with something that's really greater than the sum of its parts. And THAT is an extraordinarily splendiforous thing.

Just take a look at these puppies...
In classic fashion, Peef wanted to name these little beauties "Rosemary's Baby Potatoes" (sister of "Rosemary's Smoky Baby Cheesy Mac")... but, that's really a little much. Isn't it?

The lesson:
Rosemary potatoes are a lovely way to tame the wild potato beast without totally throwing caution to the wind. And they're BEYOND easy.

Roasted Rosemary Potatoes (or, if you prefer, Rosemary's Baby Potatoes)

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8 comments:

  1. Those look fabulous. They just whip my tater-lovin' buds into a frenzy!

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  2. I cook potatoes this way quite often! It's hard to beat the fresh flavor or the yummy crispy edges and this method of cooking potatoes is very forgiving.

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  3. Rosemary's Baby? As long as their eyes don't glow I'm cool.

    I'm one of the few people on earth who really isn't into potatoes. I only like yukon golds or waxy potatoes, generally prepared with lots of fat. I do enjoy roasting a good potato with rosemary though. You are on to something.

    Stop by my blog. I have something for you.

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  4. Well I'm for all the slatering of butter that you were talkin about but these look equally as good as and easier! I love spuds done in the oven, they get all toasty brown , slightly crisp on the outside, soft on the inside *sigh*....I'm making these.

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  5. I was thinking of making these for brunch tomorrow :)

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  6. I LOVE these potatoes! They look so good!

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