Purely potatoes- that’s been our breakfast craving for the past few days . Last week was about satisfying our yearnings for protein rich poached eggs, now it’s a yearning for these addicting roasted potatoes. Finding gold potatoes in two and five pound bags at our market (is that a good or bad thing?), a garden full of fresh rosemary and a quick, oven roasted recipe makes our breakfast simple, satisfying, inexpensive and fast! Even better, we’re still in the Chinese New Year mental state of mind with all things Red Rice and gold, so we’re extending our New Years spirit to calling this dish our lucky “Gold Coins”.
These roasted potatoes started out as a quick, high calorie, carbo loaded, late night snack (we love late night indulgence), but they proved to an even better and healthier breakfast potato dish. Why are they better for breakfast? Because we eat them with Todd’s perfect, velvety cappuccino! Eaten alone, or as a side dish to breakfast eggs or a dinner main dish, these creamy, gold potatoes just melt in your mouth. Adding rosemary gives a that extra herb flavor that seems to always pair so perfectly with potatoes. Dipping is must for these potatoes too and we’ll flip flop from ketchup to crème fraîche. When we want to keep it simple, a good bowl of Heinz will do just fine, but when we’re feelin’ fancy, crème fraîche is a nice, cool and creamy accompaniment.
Using other potatoes work just as well too, but you’ll have to re-name the dish, although the new name probably won’t bring you potential fortune like the gold potatoes may (when we win the lottery, you’ll know why). As long as there’s rosemary in the dish, any humble potato can be transformed into a elegant super-star dish. You can roast them quickly to keep them really soft and creamy, or roast them a little longer to get that desired crusty, like having a round french fry. Hey, there’s another name…Roasted Rosemary Potato Round’s!
Need Some Fresh Rosemary? -“Sharing The Love”
We don’t mean to gloating too much about our rosemary bushes (yes, those are our bushes in the picture) especially to our cold climate blogging buddies, but they are HUGE! Always having to cut them back because they grow like weeds, it feels so wasteful to toss them out when we know there’s so many of you out there who could be creating some terrific dishes out there! So, far all you freezing friends who don’t have access to any fresh rosemary this time of year, we’ll SHARE THE LOVE here and send it to you if needed. We just want to offer this because you’ve gotta have the fresh rosemary on this dish, it makes all the difference! The scent of the fresh rosemary will keep you healthy, happy and warm in your frigidly cold world. Brrrr!!!!!!!!!!!
Roasted Rosemary Gold Potatoes Recipe
This is super simple, yet exquisitely tasty. Have it for breakfast, as a side for dinner, or use them as a topping for pizza along with a BBQ sauce or tomato sauce and cheese. If you can’t get parchment paper, it is fine to use a Silpat or roast the potatoes straight on the baking sheet, but the texture always comes out best on the parchment paper. It will be worth it to hunt some down.
2 lbs Baby Gold Potatoes
3 T Olive Oil
1 T Fresh Rosemary, finely chopped
Freshly ground black pepper
Sea Salt or Kosher Salt
Optional:crème fraîche (sour cream works, as well)
2 twigs fresh rosemary
pre-heat oven on Roast to 425º Convection or 450º Regular Roast
1. Scrub, dry, and slice potatoes into 1/4″ coins (try to have the potatoes sliced consistent in thickness so they will all roast evenly). Toss with olive oil, chopped rosemary, a decent amount of fresh ground pepper, and season to taste with sea salt. Smack a slice against your tongue to judge the saltiness.
2. Spread potatoes out in uniform layer on a parchment-lined baking sheet. Toss the optional rosemary twigs in the residual oil from your bowl, then throw it on top of the potatoes. Slide the sheet pan laden with potatoes into the oven, then clean your workstation, have some coffee, or start working on another recipe.
3. After about 15 min., when the potatoes begin to brown on the bottom side (lift one up and give it a peek), flip all the little spuds over. Roast on! When the potatoes have reached a nice golden brown on both sides, @ another 10 min. of roasting, remove from oven. Take the optional rosemary twigs out and set aside for now. Pick up the parchment paper by the edges and slide the potatoes onto your serving dish. Serve with a side of crème fraîche. Take the twigs of rosemary you roasted and clean off the leaves from the stem. Sprinkle the roasted leaves over the top of the crème fraîche.
Evil Chef Mom’s – Fried Rosemary Tomato Pork Chop Recipe.... if this evil woman cooks this for her kids, can you imagine what she makes when she’s nice ?! 🙂