Tuesday, October 14, 2014

Your Weekly Dish: Roasted Taters With Rosemary

Hot out of the oven!
 I love being in my homestead kitchen this time of year. It feels great to be able to turn on the oven again and be comforted by the smell of a hot, home-cooked meal. One of our favorite side dishes for any kind of meat is roasted taters with fresh rosemary. And, I love the ease of tossing together what ever root veggies we have on hand. I've used small red potatoes with white or golden potatoes as well, but what makes this recipe unique is the added flavor of sweet potatoes. 
Before baking.
We came up with this winning combination when my hubby needed a quick recipe to contribute to a Boy Scout camp pot luck. Naturally, I wanted to show you this dish cooked, but I think it looks so appetizing and pretty with the rosemary tucked in just before going in the oven. 
 Here's the recipe!  It's organic, of course!

Roasted Rosemary Potatoes 
 5 or 6 medium potatoes
1 or 2 large sweet potatoes ( yams)
1 medium sweet onion
4 -5 small sprigs of fresh rosemary
1/4 - 1/2 cup olive oil
1  fresh clove or 1 teaspoon minced garlic
Sea Salt and pepper to taste

Preheat oven to 375
Wash and pat dry all potatoes then cut them into bite-sized chunks and place in a mixing bowl. Quarter the onion then slice crosswise for small chunky sized slivers. Add to the potatoes. Pour olive oil on the veggies and add salt and pepper to taste. Mix well.* We like freshly ground sea salt and pepper corns for full flavor.
Place in a 13x9 baking dish and add insert rosemary cuttings in between the potatoes. Bake for 45 minutes or until desired roasted tenderness is achieved.
*Delicious served with a simple garden fresh salad and an old fashioned pot roast, roasted chicken or pan roasted fish.

The smell while it is baking is heavenly! What are some of your favorite root veggie combinations for roasting?






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