Does anyone have a favorite recipe they would like to share for potatoes
and fresh rosemary? Do I just fry the potatoes in butter and add
chopped fresh rosemary? Thanks for any suggestions.

Bill > wrote in -
sjc.supernews.net:

> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.


Potato chunks, EVOO, rosemary, garlic cloves. Chuck it all into a roasting
pan and stick in the oven.


Oh, and try some lemon zest in there as well.


--
Peter Lucas
Brisbane
Australia


Life is a walk of death. Each day we walk hand in hand with death, and
nothing can guarantee our living one more day.
Treat every breath as the last, every heart beat, every moonrise, and every
smile.
For who can say they won't be... Ride the Wind's, and where ever they take
you, make it better, that is the way of the warrior.

In article >,
Bill > wrote:

> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

It sounds to me like you already have the right idea. :-)

Add a smidge of garlic to that.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Bill wrote:
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

I would roast them. Garlic goes well with this too. Cut potatoes into
big wedges, add whole cloves of garlic (they will roast with the
potatoes and add a lot of taste, you could also add minced if that is
what you like) and some sprigs of rosemary, drizzle olive oil on them
and mix, add to roasting pan and bake at 425F until done.

In article >,
Bill > wrote:

> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

When I roast potato chunks, I roll them in olive oil, put them into the
roasting pan and sprinkle with rosemary and a bit of coarse salt. FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Bill" > wrote in message
...
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.



That's about it, although you might want to use olive oil rather than
butter. Butter burns easily. Cook the potatoes, sprinkle with salt and
strip the fresh rosemary and put it on top. Toss and serve.

Jill

In article >,
"jmcquown" > wrote:

> "Bill" > wrote in message
> ...
> > Does anyone have a favorite recipe they would like to share for potatoes
> > and fresh rosemary? Do I just fry the potatoes in butter and add
> > chopped fresh rosemary? Thanks for any suggestions.
>
>
>
> That's about it, although you might want to use olive oil rather than
> butter. Butter burns easily. Cook the potatoes, sprinkle with salt and
> strip the fresh rosemary and put it on top. Toss and serve.
>
> Jill

Then there is always coconut oil... I've recently started using that
with carrots. Dad asked if I'd added honey. :-) It's very sweet.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Bill" > wrote in message
>> ...
>> > Does anyone have a favorite recipe they would like to share for
>> > potatoes
>> > and fresh rosemary? Do I just fry the potatoes in butter and add
>> > chopped fresh rosemary? Thanks for any suggestions.
>>
>>
>>
>> That's about it, although you might want to use olive oil rather than
>> butter. Butter burns easily. Cook the potatoes, sprinkle with salt and
>> strip the fresh rosemary and put it on top. Toss and serve.
>>
>> Jill
>
> Then there is always coconut oil... I've recently started using that
> with carrots. Dad asked if I'd added honey. :-) It's very sweet.
> --
> Peace! Om
>

I'd hardly think one would want rosemary potatoes to taste sweet. I don't
have a sweet-tooth, thankfully.

Jill

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Bill" > wrote in message
> >> ...
> >> > Does anyone have a favorite recipe they would like to share for
> >> > potatoes
> >> > and fresh rosemary? Do I just fry the potatoes in butter and add
> >> > chopped fresh rosemary? Thanks for any suggestions.
> >>
> >>
> >>
> >> That's about it, although you might want to use olive oil rather than
> >> butter. Butter burns easily. Cook the potatoes, sprinkle with salt and
> >> strip the fresh rosemary and put it on top. Toss and serve.
> >>
> >> Jill
> >
> > Then there is always coconut oil... I've recently started using that
> > with carrots. Dad asked if I'd added honey. :-) It's very sweet.
>
> I'd hardly think one would want rosemary potatoes to taste sweet. I don't
> have a sweet-tooth, thankfully.
>
> Jill

Well, to me, coconut oil tastes rich.
Genetics and all that. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Dec 7, 10:32*am, Bill > wrote:
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? *Do I just fry the potatoes in butter and add
> chopped fresh rosemary? *Thanks for any suggestions.

Here's an excellent recipe. I make it with thyme instead of rosemary,
and have made other alterations to the original recipe. But I think
you'll love this if you try it.
http://www.epicurious.com/recipes/fo...n-Cheese-15638

Carol

On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:

>Does anyone have a favorite recipe they would like to share for potatoes
>and fresh rosemary? Do I just fry the potatoes in butter and add
>chopped fresh rosemary? Thanks for any suggestions.

I roast them.

Rough cut potatoes into 1 inch chunks, toss in olive oil. Sprinkle
with granulated garlic, chopped rosemary, a little salt and pepper,
toss again.

Roast in a single layer or bake in a casserole dish (turning several
times) until done.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Bill" > wrote in message
>> >> ...
>> >> > Does anyone have a favorite recipe they would like to share for
>> >> > potatoes
>> >> > and fresh rosemary? Do I just fry the potatoes in butter and add
>> >> > chopped fresh rosemary? Thanks for any suggestions.
>> >>
>> >>
>> >>
>> >> That's about it, although you might want to use olive oil rather than
>> >> butter. Butter burns easily. Cook the potatoes, sprinkle with salt
>> >> and
>> >> strip the fresh rosemary and put it on top. Toss and serve.
>> >>
>> >> Jill
>> >
>> > Then there is always coconut oil... I've recently started using that
>> > with carrots. Dad asked if I'd added honey. :-) It's very sweet.
>>
>> I'd hardly think one would want rosemary potatoes to taste sweet. I
>> don't
>> have a sweet-tooth, thankfully.
>>
>> Jill
>
> Well, to me, coconut oil tastes rich.
> Genetics and all that. :-)
> --
> Peace! Om
>

Coconut oil is genetic?!

Jill

"Bill" > wrote in message
...
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

I wash and chop them skin on, drizzle a baking sheet or thick foil with
olive oil, coat the potatoes with it, then add salt, pepper, and
chopped/bruised rosemary, bake at 400 until beautiful, flipping as needed.
It also works in a foil packet but they don't get as crispy.

Bill wrote:
> Does anyone have a favorite recipe they would like to share for
> potatoes and fresh rosemary? Do I just fry the potatoes in butter
> and add chopped fresh rosemary? Thanks for any suggestions.

I love this recipe adapted from Biba Caggiano's Northern Italian
Cooking:

Roasted Potato Balls

8 large Idaho potatoes, peeled
2 tablespoons butter
2 tablespoons olive oil
2 sprigs fresh rosemary or teaspoons dried rosemary
2 garlic cloves
Salt and freshly ground pepper to taste

Using a melon baller, scoop potatoes into balls. Half fill a large
saucepan with salted water. Bring to a boil. A potato balls and
cook 1 minute. Drain on paper towels.

Melt butter with oil in a large skillet. When butter foams, add
drained potatoes, rosemary, garlic and salt and pepper. Cook over
medium heat, turning frequently. When potatoes are golden, remove
garlic. Serve immediately.

nancy

sf wrote:
> On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>
>> Does anyone have a favorite recipe they would like to share for potatoes
>> and fresh rosemary? Do I just fry the potatoes in butter and add
>> chopped fresh rosemary? Thanks for any suggestions.
>
> I roast them.
>
> Rough cut potatoes into 1 inch chunks, toss in olive oil. Sprinkle
> with granulated garlic, chopped rosemary, a little salt and pepper,
> toss again.
>
> Roast in a single layer or bake in a casserole dish (turning several
> times) until done.
>
>
That's pretty much how I do them. Sometimes I use tiny red potatoes then
I just halve them and leave the skin on.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 07 Dec 2008 14:18:21 -0600, Janet Wilder
> wrote:

>sf wrote:
>> On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>>
>>> Does anyone have a favorite recipe they would like to share for potatoes
>>> and fresh rosemary? Do I just fry the potatoes in butter and add
>>> chopped fresh rosemary? Thanks for any suggestions.
>>
>> I roast them.
>>
>> Rough cut potatoes into 1 inch chunks, toss in olive oil. Sprinkle
>> with granulated garlic, chopped rosemary, a little salt and pepper,
>> toss again.
>>
>> Roast in a single layer or bake in a casserole dish (turning several
>> times) until done.
>>
>>
>That's pretty much how I do them. Sometimes I use tiny red potatoes then
>I just halve them and leave the skin on.

ditto. It's a decent all 'round method.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Bill > wrote:

> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary?

Here is a very nice, if a bit fiddly, recipe from _Roast Chicken and
Other Stories_ by Simon Hopkinson with Lindsey Bareham.

Victor

Roast Potatoes with Olive Oil, Rosemary and Garlic

The secret of this is to parboil the potatoes as far as you dare and to
use enough olive oil so that the potato has enough of it to "oven-fry"
rather than roast.

900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks
salt and pepper
2 heads of garlic, broken into cloves, unpeeled and bruised
300 ml/1/2 pint pure olive oil (not virgin)
a few rosemary sprigs
1 tbsp red wine vinegar

Parboil the potatoes in salted water until they are pretty well cooked
through, and drain carefully by lifting them out with a slotted spoon
into a tray. Preheat the oven to 450°F/230°C/Gas Mark 8. Dry out the
potatoes in the oven if necessary before roasting. Meanwhile, blanch
the garlic cloves in boiling water for 10 minutes, and drain.

Heat a heavy-bottomed ovenproof dish or large frying pan with a metal
handle that will fit in the oven. Pour in the olive oil and heat until
hot but not smoking, add the potatoes and season with salt and pepper.
Allow them to oak up and be covered with the oil but give them the
minimum of handling. Add the garlic and tuck in sprigs of rosemary.
Put in the oven and roast for about 30-40 minutes, turning the potatoes
over from time to time. The end result should be golden brown nuggets
of crunch with a gooey potato inside; the garlic cloves will have puffed
up, will have a crisp skin, and will be equally gooey. Drain the
potatoes in a colander and leave to allow excess oil to seep out. (This
can be used again like dripping.) Tip the potatoes into a hot serving
dish and spoon over the vinegar.

Depending on your oven and the dish you are cooking them in, the time
needed can vary considerably, so go by instinct and taste rather than
exact instructions. But then that's what good cooking is all about.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Bill > wrote:
>
>> Does anyone have a favorite recipe they would like to share for potatoes
>> and fresh rosemary? Do I just fry the potatoes in butter and add
>> chopped fresh rosemary? Thanks for any suggestions.
>
> When I roast potato chunks, I roll them in olive oil, put them into the
> roasting pan and sprinkle with rosemary and a bit of coarse salt. FWIW.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Recently - this year sometime I think - Cooks illustrated suggested giving
the potatoes a start in the microwave first. I tried is and it really helps
create a tender on the inside and crusty on the outside Roasted potato.

Dimitri

"Bill" > wrote in message
...
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

Cut into large pieces, place in a roasting pan, toss with olive oil and
chopped garlic, add some sprigs of fresh rosemary, top with sea salt and
roast covered in the oven at 425 for about 30 minutes.

Paul

>"Bill" > wrote in message
...
>> Does anyone have a favorite recipe they would like to share for potatoes
>> and fresh rosemary? Do I just fry the potatoes in butter and add
>> chopped fresh rosemary? Thanks for any suggestions.

Tagging onto this. I just saw this in Serious Eats foodblog. I
haven't tried it, but it does sound awfully good.

http://www.seriouseats.com/recipes/2...es-recipe.html

Christine

"Christine Dabney" > wrote in message
...
> >"Bill" > wrote in message
...
>>> Does anyone have a favorite recipe they would like to share for potatoes
>>> and fresh rosemary? Do I just fry the potatoes in butter and add
>>> chopped fresh rosemary? Thanks for any suggestions.
>
> Tagging onto this. I just saw this in Serious Eats foodblog. I
> haven't tried it, but it does sound awfully good.
>
> http://www.seriouseats.com/recipes/2...es-recipe.html
>
> Christine



You really need to get over this blog mania Notice I'm winking LOL

Jill

On Sun, 7 Dec 2008 19:21:08 -0500, "jmcquown" >
wrote:


>You really need to get over this blog mania Notice I'm winking LOL
>
>Jill

Yeah...LOL.
I doubt I will anytime soon. I find so many good things there. Not
that I have tried many of them yet...

I have leftover chicken thighs, from the huge package of them that I
got on Friday. Part of them when into making chicken broth... The
rest of them, I am thinking of making into the Thai marinated
chicken..that Koko posted. It is from the Chez Pim blog...
http://www.chezpim.com/blogs/2008/11...marinated.html

Or this..except I don't have any green onions on hand right now...
http://www.davidlebovitz.com/archive...c_seoul_c.html

Christine

Omelet wrote:
>
> In article >,
> Bill > wrote:
>
> > Does anyone have a favorite recipe they would like to share for potatoes
> > and fresh rosemary? Do I just fry the potatoes in butter and add
> > chopped fresh rosemary? Thanks for any suggestions.
>
> It sounds to me like you already have the right idea. :-)
>
> Add a smidge of garlic to that.
> --
> Peace! Om


Or roast the potatoes with garlic and rosemary. Or mash them with garlic
and rosemary. Or roll hot boiled potatoes in butter, garlic and
rosemary.

In article >,
Bill > wrote:

> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

My favorite potato with rosemary recipe is to clean whole Russet
potatoes, then cut them into quarters or eighths (depending on their
size). I line a baking pan with aluminum foil, then spray the foil with
non-stick spray. Then I lay the potatoes on the pan. I then sprinkle
them with dried rosemary or fresh rosemary sprigs, drizzle them with
olive oil. Then I bake for them for half an hour. I then flip the
potatoes in the pan, add more rosemary and olive oil. I then bake them
until they're done and the skins are nice and crispy.

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > "jmcquown" > wrote:
> >> >
> >> >> "Bill" > wrote in message
> >> >> ...
> >> >> > Does anyone have a favorite recipe they would like to share for
> >> >> > potatoes
> >> >> > and fresh rosemary? Do I just fry the potatoes in butter and add
> >> >> > chopped fresh rosemary? Thanks for any suggestions.
> >> >>
> >> >>
> >> >>
> >> >> That's about it, although you might want to use olive oil rather than
> >> >> butter. Butter burns easily. Cook the potatoes, sprinkle with salt
> >> >> and
> >> >> strip the fresh rosemary and put it on top. Toss and serve.
> >> >>
> >> >> Jill
> >> >
> >> > Then there is always coconut oil... I've recently started using that
> >> > with carrots. Dad asked if I'd added honey. :-) It's very sweet.
> >>
> >> I'd hardly think one would want rosemary potatoes to taste sweet. I
> >> don't
> >> have a sweet-tooth, thankfully.
> >>
> >> Jill
> >
> > Well, to me, coconut oil tastes rich.
> > Genetics and all that. :-)
> > --
> > Peace! Om
> >
>
> Coconut oil is genetic?!
>
> Jill

TASTE (and smell) is genetic!

Recall some of the asparagus threads. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >,
> > Bill > wrote:
> >
> > > Does anyone have a favorite recipe they would like to share for potatoes
> > > and fresh rosemary? Do I just fry the potatoes in butter and add
> > > chopped fresh rosemary? Thanks for any suggestions.
> >
> > It sounds to me like you already have the right idea. :-)
> >
> > Add a smidge of garlic to that.
> > --
> > Peace! Om
>
>
> Or roast the potatoes with garlic and rosemary. Or mash them with garlic
> and rosemary. Or roll hot boiled potatoes in butter, garlic and
> rosemary.

I currently have a bunch of fresh rosemary on hand, compliments of city
landscaping. ;-) I may have to go buy some spuds...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > In article >,
>> >> > "jmcquown" > wrote:
>> >> >
>> >> >> "Bill" > wrote in message
>> >> >> ...
>> >> >> > Does anyone have a favorite recipe they would like to share for
>> >> >> > potatoes
>> >> >> > and fresh rosemary? Do I just fry the potatoes in butter and add
>> >> >> > chopped fresh rosemary? Thanks for any suggestions.
>> >> >>
>> >> >>
>> >> >>
>> >> >> That's about it, although you might want to use olive oil rather
>> >> >> than
>> >> >> butter. Butter burns easily. Cook the potatoes, sprinkle with
>> >> >> salt
>> >> >> and
>> >> >> strip the fresh rosemary and put it on top. Toss and serve.
>> >> >>
>> >> >> Jill
>> >> >
>> >> > Then there is always coconut oil... I've recently started using that
>> >> > with carrots. Dad asked if I'd added honey. :-) It's very sweet.
>> >>
>> >> I'd hardly think one would want rosemary potatoes to taste sweet. I
>> >> don't
>> >> have a sweet-tooth, thankfully.
>> >>
>> >> Jill
>> >
>> > Well, to me, coconut oil tastes rich.
>> > Genetics and all that. :-)
>> > --
>> > Peace! Om
>> >
>>
>> Coconut oil is genetic?!
>>
>> Jill
>
> TASTE (and smell) is genetic!
>
> Recall some of the asparagus threads. <g>
> --
> Peace! Om
>

I'd rather not recall the asparagus threads, thank you. Good lord, shades
of Sheryl Rosen.... what's next, Nads? LOL Some things are better left in
the past. I'll stick with olive oil, thanks very much

Jill

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > "jmcquown" > wrote:
> >> >
> >> >> "Omelet" > wrote in message
> >> >> news > >> >> > In article >,
> >> >> > "jmcquown" > wrote:
> >> >> >
> >> >> >> "Bill" > wrote in message
> >> >> >> ...
> >> >> >> > Does anyone have a favorite recipe they would like to share for
> >> >> >> > potatoes
> >> >> >> > and fresh rosemary? Do I just fry the potatoes in butter and add
> >> >> >> > chopped fresh rosemary? Thanks for any suggestions.
> >> >> >>
> >> >> >>
> >> >> >>
> >> >> >> That's about it, although you might want to use olive oil rather
> >> >> >> than
> >> >> >> butter. Butter burns easily. Cook the potatoes, sprinkle with
> >> >> >> salt
> >> >> >> and
> >> >> >> strip the fresh rosemary and put it on top. Toss and serve.
> >> >> >>
> >> >> >> Jill
> >> >> >
> >> >> > Then there is always coconut oil... I've recently started using that
> >> >> > with carrots. Dad asked if I'd added honey. :-) It's very sweet.
> >> >>
> >> >> I'd hardly think one would want rosemary potatoes to taste sweet. I
> >> >> don't
> >> >> have a sweet-tooth, thankfully.
> >> >>
> >> >> Jill
> >> >
> >> > Well, to me, coconut oil tastes rich.
> >> > Genetics and all that. :-)
> >> > --
> >> > Peace! Om
> >> >
> >>
> >> Coconut oil is genetic?!
> >>
> >> Jill
> >
> > TASTE (and smell) is genetic!
> >
> > Recall some of the asparagus threads. <g>
> >
>
> I'd rather not recall the asparagus threads, thank you. Good lord, shades
> of Sheryl Rosen.... what's next, Nads? LOL Some things are better left in
> the past. I'll stick with olive oil, thanks very much
>
> Jill

I don't blame you. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Dec 7, 2:18*pm, Janet Wilder > wrote:
> sf wrote:
> > On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>
> >> Does anyone have a favorite recipe they would like to share for potatoes
> >> and fresh rosemary? *Do I just fry the potatoes in butter and add
> >> chopped fresh rosemary? *Thanks for any suggestions.
>
> > I roast them.
>
> > Rough cut potatoes into 1 inch chunks, toss in olive oil. *Sprinkle
> > with granulated garlic, chopped rosemary, a little salt and pepper,
> > toss again.
>
> > Roast in a single layer or bake in a casserole dish (turning several
> > times) until done.
>
> That's pretty much how I do them. Sometimes I use tiny red potatoes then
> I just halve them and leave the skin on.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

I don't even cut 'em in half. Just EVOO and a teensy sprinkle of
coarse salt and some chopped rosemary (or dill or . . . )
Lynn in Fargo

"Lynn from Fargo" > wrote in message
...
On Dec 7, 2:18 pm, Janet Wilder > wrote:
> sf wrote:
> > On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>
> >> Does anyone have a favorite recipe they would like to share for
> >> potatoes
> >> and fresh rosemary? Do I just fry the potatoes in butter and add
> >> chopped fresh rosemary? Thanks for any suggestions.
>
> > I roast them.
>
> > Rough cut potatoes into 1 inch chunks, toss in olive oil. Sprinkle
> > with granulated garlic, chopped rosemary, a little salt and pepper,
> > toss again.
>
> > Roast in a single layer or bake in a casserole dish (turning several
> > times) until done.
>
> That's pretty much how I do them. Sometimes I use tiny red potatoes then
> I just halve them and leave the skin on.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

I don't even cut 'em in half. Just EVOO and a teensy sprinkle of
coarse salt and some chopped rosemary (or dill or . . . )
Lynn in Fargo



Dill is wonderful on tiny new potatoes! Those I like tossed with butter,
salt & pepper Is it just me or are those "new" potatoes getting larger?
The farmers seem to be letting them grow to the point of being regular red
potatoes. It's difficult to find true new potatoes these days. I've seen
fingerlings; I haven't bought any of those yet.

Jill

"Bill" > wrote in message
...
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.


* Exported from MasterCook *

Vegetables: Roasted Shallots and New Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound peeled and halved shallots
3/4 pound baby new potatoes -- whole but scrubbed
1/2 cup oil
1 teaspoon kosher salt
2 tblsp minced fresh rosemary

Mix potatoes and shallots in large bowl with oil. Sprinkle with salt, pepper
to taste and thyme. Toss to coat.

Bake at 350 deg 30-40 minutes. Adjust seasonings if desired and serve hot.

On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:

>Does anyone have a favorite recipe they would like to share for potatoes
>and fresh rosemary? Do I just fry the potatoes in butter and add
>chopped fresh rosemary? Thanks for any suggestions.



* Exported from MasterCook *

Rosemary Roasted Potatoes

Recipe By iana Hamilton Posted to RFC
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potato -- * see note
2 tablespoons olive oil
1 teaspoon paprika
3 teaspoons rosemary -- crushed
1 teaspoon garlic -- crushed
1/2 teaspoon salt

In the bottom of a roasting pan, mix oil, paprika, garlic and 2
teaspoons rosemary. Throw in potatoes and toss to coat, then spread
in a layer. Sprinkle salt and remaining 1 teaspoon rosemary over the
surface. Cover and bake at 425° 20 to 30 minutes. They should be
tender or nearly so. Stir, then return to oven uncovered 20 minutes
to brown, stirring a couple of times.

NOTES : Red, not peeled, diced 1 - 1.5"

In article >,
The Cook > wrote:

> On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>
> >Does anyone have a favorite recipe they would like to share for potatoes
> >and fresh rosemary? Do I just fry the potatoes in butter and add
> >chopped fresh rosemary? Thanks for any suggestions.
>
>
>
> * Exported from MasterCook *
>
> Rosemary Roasted Potatoes
>
> Recipe By iana Hamilton Posted to RFC
> Serving Size : 4 Preparation Time :0:00
> Categories : Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pounds potato -- * see note
> 2 tablespoons olive oil
> 1 teaspoon paprika
> 3 teaspoons rosemary -- crushed
> 1 teaspoon garlic -- crushed
> 1/2 teaspoon salt
>
> In the bottom of a roasting pan, mix oil, paprika, garlic and 2
> teaspoons rosemary. Throw in potatoes and toss to coat, then spread
> in a layer. Sprinkle salt and remaining 1 teaspoon rosemary over the
> surface. Cover and bake at 425° 20 to 30 minutes. They should be
> tender or nearly so. Stir, then return to oven uncovered 20 minutes
> to brown, stirring a couple of times.
>
> NOTES : Red, not peeled, diced 1 - 1.5"

I might have to try this with yams...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 07 Dec 2008 21:17:44 -0600, Omelet wrote:

> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>>
>>> Well, to me, coconut oil tastes rich.
>>> Genetics and all that. :-)
>>> --
>>> Peace! Om
>>>
>>
>> Coconut oil is genetic?!
>>
>> Jill
>
> TASTE (and smell) is genetic!
>
> Recall some of the asparagus threads. <g>

don't tell me your pee-pee might smell like coconut oil!

your pal,
blake

On Sun, 07 Dec 2008 22:02:03 -0600, Omelet wrote:

> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>>
>>> TASTE (and smell) is genetic!
>>>
>>> Recall some of the asparagus threads. <g>
>>>
>>
>> I'd rather not recall the asparagus threads, thank you. Good lord, shades
>> of Sheryl Rosen.... what's next, Nads? LOL Some things are better left in
>> the past. I'll stick with olive oil, thanks very much
>>
>> Jill
>
> I don't blame you. <g>

i sorta miss the tales of unrequited lust for minor-league ballplayers.

your pal,
blake

"Bill" > wrote in message
...
> Does anyone have a favorite recipe they would like to share for potatoes
> and fresh rosemary? Do I just fry the potatoes in butter and add
> chopped fresh rosemary? Thanks for any suggestions.

here you go

Dimitri

# 1


1 1/2 tbsp. olive oil
24 sm. round red potatoes, peeled
(about 2 lbs.)
1 1/4 tsp. dried whole rosemary,
crushed
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in a 10" cast iron skillet over medium-high heat until hot. Add
potatoes and cook for 8 minutes or until lightly browned, stirring
frequently. Remove from heat. Add remaining ingredients; toss gently. Bake
at 375 degrees for 1 hour and 15 minutes or until browned, stirring every 30
minutes. Yield: 8 servings (about 90 calories per 3 potatoes).

# 2


10-12 new red potatoes
1/2 c. olive oil
1 tsp. rosemary
Salt to taste
1/2 tsp. black pepper
1/4 tsp. oregano
4 sprigs parsley
2 cloves garlic, minced

Cut potatoes in strips (kind of like French fries). Put in baking dish
with oil and all seasonings.* Gently toss all together. Bake, stirring
occasionally in 375 degree oven for 40 to 35 minutes. Sprinkle with
Parmesan cheese. Serves 4 to 6. * What we do is toss the potatoes in the
mixture in a different bowl and then put on a cookie sheet.

# 3


3/4 lb. potatoes
6 lg. cloves garlic (can leave whole)
1 tbsp. oil
1/4 tsp. dried rosemary or oregano
Salt
Pepper

Cut potatoes into 1 1/4-inch wide slices or wedges. Combine potatoes,
garlic, oil and oregano in 8-inch square pan. Season with salt and pepper.
Stir occasionally. Bake until crunchy, about 45 minutes in 450 degree oven.

blake murphy wrote:

> On Sun, 07 Dec 2008 22:02:03 -0600, Omelet wrote:
>
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>>
> >>> TASTE (and smell) is genetic!
> >>>
> >>> Recall some of the asparagus threads. <g>
> >>>
> >>
> >> I'd rather not recall the asparagus threads, thank you. Good lord,
shades
> >> of Sheryl Rosen.... what's next, Nads? LOL Some things are better left
in
> >> the past. I'll stick with olive oil, thanks very much
> >>
> >> Jill
> >
> > I don't blame you. <g>
>
> i sorta miss the tales of unrequited lust for minor-league ballplayers.
>


Hey blake, lookie here @ wot I found...don't you DARE laff at "catmandy" or
we'll think you're just a BIG FAT MEANIE WEENIE...:

http://www.myspace.com/bluefishboosterbabe

"Sheryl's Blurbs

About me:

What's there to say? I'm 44, single. Crazy baseball fan. Mostly Bridgeport
Bluefish (minor league team). I'm president of the their Booster Club. So
I'm very involved. Also love the Red Sox. Therefore I hate the Yankees. The
only thing I can honestly say I hate is the NY Yankees! :-) This space is
probably going to end up being mostly to stay in touch with friends I met
this summer at Bluefish games. But who knows....it's all evolving.

Who I'd like to meet:

A 45 year old bachelor with almost no baggage, reasonably good looking,
makes a decent living, emotionally available, who's not a momma's boy and
has no serious personality flaws. Ok. Wake me up, cuz that guy only exists
in my dreams!


Sheryl's Interests:

General: Baseball. Cooking. Friends. the usual stuff.
Music Mostly 70's and 80's. I'm a sucker for cheesy 70's pop. (and I
actually remember the 70's cheesy pop songs!)

Movies: Top 10 favorite movies of all time (in no particular order): The Way
We Were. A League of their Own. Field of Dreams. Bull Durham. For Love of
the Game. (sensing a theme here?) Dirty Dancing. West Side Story. Keeping
the Faith. French Kiss. While You Were Sleeping.

Television: Can't wait for Friday Night Lights to start up again! Totally
hooked on that show. Otherwise, I like the old stuff from the 1960's and
70's.

Books

Heroes: My parents. For always finding a way to get things done. Anyone who
gets through this world without being too emotionally messed up! I'm trying
to be that person. It's not always easy!

Sheryl's Details:

Status: Single

Orientation: Straight

Zodiac Sign: Taurus

Sheryl has 9 friends..."


Here's a 2002 picture of Sheryl from the Bluefish Boosters website. She's
the short gal in the Foster Grants, second in from the right. I wonder if
she's lost any weight [or even found a boyfriend!] in the intervening
years...???:

http://bluefishboosters.org/images/2...ryl_renate.jpg


You could contact Sheryl here at this site and ask her how thangs are going
or even ask her what books she's reading lately! :

http://bluefishboosters.org/index.htm


</>

In article >,
blake murphy > wrote:

> On Sun, 07 Dec 2008 22:02:03 -0600, Omelet wrote:
>
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>>
> >>> TASTE (and smell) is genetic!
> >>>
> >>> Recall some of the asparagus threads. <g>
> >>>
> >>
> >> I'd rather not recall the asparagus threads, thank you. Good lord, shades
> >> of Sheryl Rosen.... what's next, Nads? LOL Some things are better left in
> >> the past. I'll stick with olive oil, thanks very much
> >>
> >> Jill
> >
> > I don't blame you. <g>
>
> i sorta miss the tales of unrequited lust for minor-league ballplayers.

I don't remember that. I remember the start, of course, but I think the
tales ended long before we found out whether it was unrequited.

--
Dan Abel
Petaluma, California USA

In article >,
blake murphy > wrote:

> On Sun, 07 Dec 2008 21:17:44 -0600, Omelet wrote:
>
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>>
> >>> Well, to me, coconut oil tastes rich.
> >>> Genetics and all that. :-)
> >>> --
> >>> Peace! Om
> >>>
> >>
> >> Coconut oil is genetic?!
> >>
> >> Jill
> >
> > TASTE (and smell) is genetic!
> >
> > Recall some of the asparagus threads. <g>
>
> don't tell me your pee-pee might smell like coconut oil!
>
> your pal,
> blake

I'm not going there!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > In article >,
> > > Bill > wrote:
> > >
> > > > Does anyone have a favorite recipe they would like to share for potatoes
> > > > and fresh rosemary? Do I just fry the potatoes in butter and add
> > > > chopped fresh rosemary? Thanks for any suggestions.
> > >
> > > It sounds to me like you already have the right idea. :-)
> > >
> > > Add a smidge of garlic to that.
> > > --
> > > Peace! Om
> >
> >
> > Or roast the potatoes with garlic and rosemary. Or mash them with garlic
> > and rosemary. Or roll hot boiled potatoes in butter, garlic and
> > rosemary.
>
> I currently have a bunch of fresh rosemary on hand, compliments of city
> landscaping. ;-) I may have to go buy some spuds...
> --
> Peace! Om
>

LOL. The hot boiled potatoes also taste good rolled in butter and minced
fresh mint

Or any other fresh herb for that matter.