Roasted Local New Potatoes
Happy St. Patrick’s day!! I was really going to make Irish soda bread before I remembered lent. Ohh lent, just a few more weeks. [Thank you for the recipe though, Maggie! I’m so tackling it after Easter! ;-)]
Anyway, in my sulking state of being (breaddddd. I need breadddd!) I decided to make a different Irish carbohydrate.
Potatoes are one of my favorite foods- I love their skin, their flesh and their oven-crisping, salt-loving, dip-able, broil-able properties. They’re going out of season soon, so I scooped up a bag of new potatoes at the Farmers’ Market Saturday.
Maybe it’s just a coincidence that rosemary is in season at the same time as potatoes, but I think it may be Nature’s way of screaming “pair me!”
The new potatoes were so adorable (I know, I’m such a girl.) Some were less than a 1/2” in diameter, which I think is perfect for roasting. Their slightly irregular sizes just makes for fun variation in each bite. I also bought some miniature red onions (which have a name of their own that I can’t find on Google. Botanists?) to roast up with the potatoes.
Can you say deadly?
1.5 pounds of potatoes, a few sprigs of rosemary, sweet little onions, and plenty of great olive oil. Some salt and red pepper flakes for good measure!
And so they roasted. The picture above is horrible, but demonstrates how crunchy the onions get!
Local Roasted Potatoes with Rosemary and Sweet Onions
- 1.25- 1.5 lbs white new potatoes
- 4 sprigs of rosemary, stripped
- 1 pound mini red onions OR 1 pound red onions, quartered
- 2.5 tbsp extra virgin olive oil
- ~1 tbsp salt
- Pepper, or crushed red pepper flakes
Preheat oven to 400* F.
Why? Because these are little potatoes, we can cook them at a high temperature on the top rack of the oven. Timing between the interior tenderness and exterior crunchiness is perfect with this size at this temperature.
But, because this is so marginal you can go with either olive oil. Your choice!
Peel the onions, chop the rosemary and wash the potatoes.
Toss all ingredients together.
Why Extra Virgin Olive Oil this time? 400* is hot, but because the oil is spread out over so much area it has a chance to still retain some of the fruitiness. Go olive oil!
Toss onto a foil lined pan [hey, you’re doing your part if you buy local produce. Treat yourself with less dishes!] and roast in the oven for 40 minutes.
Why? By this time the potatoes are crunchy and pillow-y, the onions are golden and sweet, and the smaller pieces of onion+potato are crazy crispy and delicious!
So the plan was to eat these as a family side dish this week, but I accidently had them for every meal since Sunday. They re-heat perfectly [microwave for a minute, then broil for a minute for the crunch] and taste so, so good.
Here’s how I’ve been eating the leftovers:
Hot potatoes over spinach+arugula (not so local) topped with a runny egg (local!)
The sky was particularly blue today!! I did Heather’s “Crazy 8’s” workout and some abs outside. It felt so good!
I hope everyone had a very
blue… err GREEN day! 🙂