Monday, April 26, 2010

Rosemary Potatoes

I love this dish. It is light, healthy, tasty, appetizing, yummy and pleasant to see and smell. I have made many variation of this simple side-dish, and the following is the one that we love.

2 pounds of baby potatoes. I use a mix of different varieties and colors.
1 cup of olive oil
2 onions
5 cloves of garlic

Sea salt
Rosemary. You can either use a combination of herbs (rosemary, thyme, oregano, sage), or just one such as rosemary.

Slice the onions and garlic. Wash the potatoes and cut them in half. In a big oven proof glass dish (mine is a rectangle of 11" x 15") , spread olive oil and arrange the onions, garlic and some of the herbs. On top of them, place the potatoes. Sprinkle with salt an pepper, distribute the rosemary on top of the potatoes and apply more oil. Bake at 400F for 35 minutes, or until fully cooked.

The first time I made this recipe, I followed the directions as stated. However, now my versions call for a pre-treatment to the potatoes. I recommend to wash and cut the potatoes in half, put them in boiling water for 6-9 minutes (be careful not to cook them, but to make them soft), drain them and put them in the oven proof glass dish as stated. Follow the rest of the recipe. 

The difference between these two methods are:
-Less cooking time in the oven
-Potatoes better absorb the aroma of the herbs 
-Potatoes are lighter



  1. Absolutely nice recipe Marcela. I love potatoes and the kids too. Hola Marcela perdona que te escriba en dos idiomas pero ya me conoces un poco, je, me encantó esta receta, aquí ando como loca preparando un post que espero terminar y a la tarde tengo que salir con mi hija, besooss gloria
    Me muero por hacer las naranjitas, ya te contaré cuando las haga.

  2. Your blog look beauty my friend!!!

  3. Thanks Gloria! You will not be disappointed neither with this recipe nor with the orangettes. Cuentame como te va. A veces las recetas mas basicas son dificiles de explicar. Abrazos y estoy esperando tu proximo post!