Herb Recipe of the Week Garlic and Rosemary Roasted Potatoes

Herb Recipe of the Week
Garlic and Rosemary Roasted Potatoes
July 17, 2013
“Enjoy the bounty of the Jug Handle Herb Garden”
Rosemary is a vigorous herb growing in the Jug Handle herb gardens. The plant parts, flowers and leaves,
have an odor that is pungently aromatic and somewhat camphor-like. Learning to use the herb with
discretion opens a wide range of possibilities; Rosemary adds a depth of flavor and dimension to food.
The plant is one of the most recognized herbs for its note-worthy health benefiting phyto-nutrients,
anti-oxidants, and essential acids. The herb, both fresh and dried contains many of the vitamin B complex,
Vitamin C, and is a source of potassium, calcium, iron, manganese, copper, and magnesium.
Rosemary is thought to originate in the Mediterranean region as a wild, strewing evergreen perennial shrub.
Today, it is grown in nearly all parts of the Mediterranean region and Asia minor as an important culinary
herb.
Garlicky Rosemary Roasted Potatoes
Ingredients:
· 2 pound medium size round red, white or yellow potatoes
· 4 tablespoons extra-virgin olive oil
· 8 large cloves garlic, slightly smashed- okay to leave the skin intact
· 4 rosemary sprigs, 4-inch long
· coarse sea salt and fresh ground black pepper
· 1 teaspoon finely minced rosemary to be added after roasting. (Optional for those who enjoy the added flavor
punch of rosemary; taste potatoes before adding.)
Method:
1. Preheat oven to 450°F. Scrub the potatoes, dry them well, and quarter them.
2. Place potatoes into a large bowl. Add olive oil, garlic, rosemary sprigs and season generously with
salt and freshly ground black pepper. Toss to coat the potatoes and put into a 3 quart baking dish or
a large baking sheet pan with sides.
3. Put baking dish or pan in oven on the top rack, and roast the potatoes, stir occasionally and check
contents so that they don’t burn.
4. Roast potatoes until tender, a nice crust has developed and they are golden brown, about 35 minutes.
Potatoes are tender if you can easily insert a skewer or long tooth pick.
5. Remove the rosemary, break up the garlic cloves (remove the peel), season if necessary, top with the
minced rosemary if desired and serve. Makes about 4 serving.
This side dish is wonderful with salmon, beef or chicken, or can be served as a light dinner with a vegetable
salad.
For copies of this recipe go to: http://www.jughandlecreekfarm.com/our-gardens/culinary-herb-garden