Five Ingredients: Roast Rosemary Potatoes

Oh, potatoes. Although many wage war on carbohydrates, I embrace a serving of starch in potato form at least once a week, sometimes more. I can’t think of a form that a potato takes that I don’t enjoy, save for bad fries (the flavorless steak variety that lack seasoning, often served with sub-par burgers at pubs). They’re my quintessential comfort food, barely beating out chocolate cake and the Pork Belly Buns at Momofuku Ssam Bar

In my pre-Thanksgiving rush to clear out my kitchen, the perfect pairing for the small white potatoes I had was a pile of shallots, fresh rosemary sprigs, and little else. Continue Reading →



Farmers’ Market Pick: Fingerling Potatoes

I picked up a pound of Rose Finn Apple Fingerling Potatoes at the farmers’ market this weekend. These fast-roasting potatoes are often more moist and flavorful than the standard Russet baking potatoes, making them an easy side dish. Here’s a quick recipe:

Oven Roasted Fingerling Potatoes
-1 pound fingerling potatoes, rinsed and dried
-Olive oil
-3 cloves minced garlic
-2 tsp dried rosemary
-Salt and fresh ground pepper to taste

1. Preheat oven to 500°

2. Place potatoes on in a square baking dish and drizzle with olive oil. Toss until all potatoes are fully coated and then add rosemary, garlic, salt, and fresh ground pepper. Toss again.

3. Roast until tender, approx. 20 minutes.