Valentine’s Day Dinner Run Through - Rosemary Potatoes

Like the soda bread, Rosemary Potatoes take little time to prepare and deliver great tasting results.

First, gather together your ingredients. Remember, these are potatoes, which vary in size and density, so everything is approximate. If you want less salt, use a little less salt. If you want less oil, use a little less oil.

For potatoes, if you can get baby potatoes, good; if not, use larger potatoes and cut them into 1 to 1 ½ inch chunks. Use a nice red potato, or Yukon Gold, or some other smooth fleshed variety. You probably do not want to use the big, brown, Idaho or russet types. It’s not that they are inferior potatoes, just not a good fit for this dish.

Use olive oil and unsalted butter for oils. The rosemary could be fresh but this recipe assumes dried rosemary.

Ingredients

Enough potatoes for two: four to six baby potatoes or 2 medium potatoes each.
1 clove of garlic, or two if you really like garlic
1 medium onion
3 or 4 tablespoons of olive oil
2 tablespoons plus 3 thin pads of butter
1 tablespoon plus 1 teaspoon of dried rosemary
Salt
Pepper

Prepare the Ingredients

Clean the potatoes
Skin and chop the onion
Peel and chop the garlic

Assemble and Cook

Set the oven to 375 degrees.
Put the olive oil in a saute pan or a large fry pan. Bring the heat to medium high.
Add the chopped onions to the olive oil and turn the heat down to medium. Add salt and pepper.
Saute the onions until they are transparent. Turn the heat to medium low and add 2 tablespoons of butter.
Put a double-boiler on another burner with about 1 inch of water in the bottom half. Turn the heat to high and bring the water to a boil.
Add the garlic and a tablespoon of rosemary to the onions and olive oil. Continue sauting the onions and garlic.
If you have to cut the potatoes, cut them and put them into the top half of the double boiler. Cover and cook for 7 minutes.
Turn off the burner under the double-boiler and add the potatoes to the onion and garlic. Salt and pepper. Stir until the potatoes are covered with oil.
Turn off the burner under the saute pan and put the potatoes in a casserole dish. Use a spoon to help spill the onions, garlic and rosemary over the potatoes.
Sprinkle 1 teaspoon of rosemary over the potatoes in the casserole. Put the three pads of butter on the potatoes.
If the oven is preheated to 375 degrees, cover the casserole and put it in the oven for 15 minutes.
After 15 minutes, remove the cover and cook the potatoes for another 15 minutes.
Test the potatoes to see if they are done. A fork should easily go through the potato.

When they are done you can either spoon them out and serve them as is, or spoon the onion, garlic and oil over them before serving.

Enjoy.

copyright 2006 Chromia Poetics