Rosemary Potatoes
- Comments()
Everyday Food, May 2005
- Yield Serves 4
Add to Shopping List
Ingredients
- Coarse salt and ground pepper
- 2 1/2 pounds red new potatoes
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
Directions
- In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
- With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.
- Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.
I saved the leftovers for the Nicoise Salad on the menu for the next day and was very disappointed. The potatoes were bland and starchy - the flavor change after 24 hours in the refrigerator was very pronounced.
Yummy! Fresh rosemary makes it even better. Adding garlic and substituting butter for the olive oil makes it decadent enough for a Roman emperor.
I agree that roasting is far better, sprinkled with olive oil, crushed garlic and any herb.
Try roasting these instead of boiling, they are far better tasting, also with a little added crushed garlic with the rosemary on them.