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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©BURP! Where Food Happens
Posted by Lo
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8 comments:

  1. AnonymousSeptember 25, 2008 at 1:17 AM

    You know I love this.

    ReplyDelete
  2. EmilySeptember 25, 2008 at 3:51 AM

    I would LOVE to eat these.

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  3. The Blonde DuckSeptember 25, 2008 at 1:08 PM

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

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  4. LisaSeptember 25, 2008 at 6:06 PM

    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.

    ReplyDelete
  5. The Short (dis)Order CookSeptember 26, 2008 at 5:34 PM

    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.

    ReplyDelete
  6. BunnySeptember 27, 2008 at 8:53 AM

    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.

    ReplyDelete
  7. KanaSeptember 27, 2008 at 9:05 PM

    I was thinking of making these for brunch tomorrow :)

    ReplyDelete
  8. My Sweet & SaucySeptember 28, 2008 at 11:05 AM

    I LOVE these potatoes! They look so good!

    ReplyDelete

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