You know you're busy when:

...your husband says, "Dear, you haven't posted anything since the potatoes. I know we've eaten."

Hmmm.

Roasted Rosemary Potatoes

There's something about the family of new potatoes that takes me right to my roots of English cooking and my dad's delightfully crisp yet tender roasted potatoes.

So when a lovely bag of The Little Potato Company's Terrific Trio tri- colored baby potatoes came to my door I knew just what I wanted to do, with a little twist... fresh rosemary.

For busy moms there is something so helpful about fresh pre-washed and bagged veggies that makes the world seem doable. Because of their size (ranging from 1"-1 1/2") I was able to achieve my roasted wish in short time.

Here's what I did for deliciously tender and flavorful taters:

Cut the whole bag of potatoes into eighths.

From the garden, mince a spring of Rosemary.

In a glass baking dish, drizzle olive oil liberally along the bottom of the pan coating it.

Add the potatoes and rosemary to the baking dish along with one minced garlic and salt and pepper to your taste.

Toss all ingredients to coat.

Bake at 375 for 35 minutes, tossing occasionally. I went for a lightly roasted skin (roasting tip: the longer you bake, the crispier the skin).

That's it!

I coupled them with breaded chicken tenders and a green salad. The dinner was good but my kids thought the potatoes were great!

Delightful Little Potatoes

These little guys found their way into my kitchen and I'm so glad they did.

These Piccolo potatoes are from The Little Potato Company. And they are all they promise to be.
-  Quick to cook
-  No need to peel
-  I wash 'em anyway, but you don't have to.

I remember the first Yukon Gold potato I ever tasted. It brought to mind Grandma Edith's point of view. All a perfectly boiled potato needs is a little butter, salt and pepper. Yukon's took that idea to a new level and so do these delightful babies. They are full of flavor. So in preparing I didn't want to so so far as oven roasting with rosemary. Just wanted to see how they stood on their own - with just a little delicate enhancement. They are stars!

As dinner, right next to some tasty sliced sirloin, they performed brilliantly.
I started with about 1 Tablespoon of good olive oil in a pan and let it warm to high and popped in the potatoes whole.

Once in the pan, I reduced the heat to medium high and watched them for a bit and then covered them.

At about the 10 minute mark, I tossed in a handful of garden cherry-sized tomatoes.

Then, just before serving, I finished with a spot of butter.

And some fresh chopped tarragon - and salt and freshly ground pepper.

The flavor is delightful -- the tomatoes (I mixed cherry toms and some baby heirlooms) little sweet with a hint of tang. I suggest you try them soon. With the cherry tomatoes, they make a nice bridge from summer to fall.

A couple of tips? After piercing with a fork to test a couple of the bigger ones, I simply cut them in half (to fit in with their friends).


The potatoes can be found at Ralph's Fresh Fare. I say, go get 'em.