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Foodie Fridays: Rosemary Potatoes

August 23, 2013

Potatoes & rosemary

Today is my first ever Friday in which I blog about food. I’m not a foodie. I think that carbs & starches are pure bliss. Spaghetti & garlic bread is my version of a perfect meal. It doesn’t really have to be distinct or unique in anyway for me to like it. The sauce can be home made from fresh garden ingredients & the noodles & bread home made from a secret recipe known only to eight people in the world (3 of them famous chefs). But I’ll like it fine if its not. Just thought I should admit that right off.  Now on to the fun stuff 🙂

I like to experiment with cooking and I like to talk about those experiments. So on Fridays, I will be chronicling my discoveries and my mistakes.

I’ve been keeping up a starter kitchen garden. I’m a total noob at it but I’ve been having a blast. We’ve planted some herbs and have some tomatoes and cucumber plants going as well.

Combining my love of starches & my new found interest in gardening, I have discovered the perfect vessel for enjoying herbs…. The potato. Earlier this week I mixed chives & garlic in with a heavenly blend of mashed red potatoes and sour cream. It was wonderful. Now that I had that off my culinary bucket list, I still had lots of herbs in the garden just sitting there, waiting to be picked. I also had leftover potatoes.

I cut one of the potatoes into thin slices. Then I drizzled it with olive oil. I ground salt & pepper over it. Then I put on the rosemary and cooked it at 350 for about half an hour. I figured it was done when it browned a little bit around the edges. The browned edges were the tastiest part I thought. It made for a delicious lunch on a chilly, rainy afternoon.

Do you have a favorite herb to eat with your potatoes? Or do you have a different way to do potatoes and rosemary? I just cooked it the first way that came to mind. I would love to hear more ideas.

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