Wednesday, March 31, 2010
Roasted New Potatoes with Rosemary and Garlic
Another favorite side dish... Roasted new potatoes with fresh rosemary and garlic. Our rosemary hedge is huge now on the side of our house and it's in full bloom. I had Maddyn go pick off 100 purple rosemary flowers for this dish. I love it when the rosemary blooms, as the flowers add some great color to what ever dish we're doing.
2-3 lbs small new potatoes (halved)
2-3 Springs Fresh Rosemary, chopped
3 cloves of garlic
1/2 cup olive oil
Black pepper corns
Rosemary flowers (if available)
Preheat oven to 400 degrees. Parboil the new potatoes in salted water until they are slightly underdone (they'll continue cooking in the oven). Drain potatoes and return to pot over low heat and gently stir (without crushing the potatoes) to dry.
With a mortar and pestle add about 2-3 teaspoons of sea salt and the garlic. Smash until a paste forms. Add peppercorns and grind to the consistency you like. Add chopped rosemary and bash to release their oil. Slowly drizzle olive oil while stirring to emulsify the marinade. This marinade is best if made an hour before so that the the flavors to develop.
Pour the marinade over the potatoes and toss to coat well. Put potatoes on a foil lined sheet pan and roast in the oven for about an hour, until the outside of the potatoes are nice and crispy...
All to cool slightly and sprinkle with rosemary flowers.