It's spring and all I can think about is gardening. I walk around my backyard and plan things out in my head. Berry bushes over here, a vegetable garden over there,
maybe a fruit tree or two.
I turn the corner towards my side yard and...wow.
I am faced with the most crazy looking rosemary bush you've ever seen.
Planted 3 years ago, it is now a mammoth monster that decided it was tired of standing upright. It is now a resting peacefully on its right side, continuing to thrive and grow like crazy. I try to give it away, I try to cook with it, and yet, it never seems to get smaller. The more I hack away at it, the more it grows. I could have worse problems, I suppose, than a behemoth rosemary monstrosity in my back yard.
Anyway, you might be wondering about the title of this particular post. Why on earth did I
label it "potato" and then ramble on about rosemary?
If this is a mystery to you, my darlings, then you clearly have never had
my rosemary roasted potatoes.
My favorite method of cooking vegetables is roasting them. There is something about the concentration of flavors and the caramelization of the natural sugars that turns any vegetable into a little piece of enchantment. Potatoes are no exception. I take small red potatoes, wedge them, toss them in fresh rosemary, granulated garlic (fresh garlic will burn), olive oil, a healthy dose of salt and fresh ground pepper, and roast them as high as my oven will allow until they are brown and beautiful.
Add a nice bottle of red and a rotisserie chicken from the store,
and you have the makings of the perfect dinner.
I happen to be having mine tonight with a little bit of prosciutto, brie and baguette,
accompanied by a lovely bottle of French red.
Bon appetit my darlings.
