I have to confess something.
I didn't wait for the flowers to completely die off on the potato plants before harvesting our first sampling of the potatoes.
It was a bit of work to find them in the soil, but the few I harvested were enough for a dinner portion for the four of us.
For my first potato harvest of the season I made my super simple recipe for Roasted Rosemary Thyme potatoes to pair with a grilled tritip roast.
And they were yummy.
Crispy on the outside and creamy on the inside. My mouth is watering remembering how good they were!
This recipe is one of my favorite sides to make with grilled steak. And with the upcoming Fourth of July, why not have potatoes that match the flag? The blue and red potatoes made the dish nice and festive.
First I scrubbed up the potatoes really well as I keep the skins on for this recipe.
I diced the potatoes into 3/4 inch size chunks, trying to keep them as close to the same size as possible.
For seasoning the potatoes I used EVOO (a.k.a. Extra Virgin Olive Oil), fresh thyme and rosemary from the kitchen garden with kosher salt and pepper to taste.
The herbs were finely minced and sprinkled into the potatoes along with the other seasonings. I drizzled in the EVOO and tossed to coat.
I spread the seasoned potatoes on a baking sheet lined with parchment, tossed them into a 425 F oven and roasted for 20 minutes. After 20 minutes I pulled them out and stirred them around and put the pan back in the oven for another 10 minutes or so until the potatoes were crispy brown on the outside and tender on the inside.
You'll have to forgive me -I didn't get a photo of them after roasting. Evidently we were hungry. But trust me - they looked great and tasted even better!
This recipe also works for potato wedges if you don't have new potatoes to use or just prefer that wedge potato shape. Give them a try yourself!
Cottonwood Row Roasted Rosemary Thyme potatoes
4 servings (or 2 large ones if you prefer)
1 1/2 to 2 pounds potatoes, washed
1 to 2 Tbsp extra virgin olive oil
1 Tbsp fresh or 1/2 Tbsp dried Rosemary*
2 tsp fresh or 1 tsp dried Thyme*
Salt and pepper to taste
1. Preheat oven to 425F.
2. Dice cleaned potatoes to similar size pieces 1/2 to 3/4 ".
3. Drizzle with olive oil, add rosemary, thyme, salt and pepper. Stir to coat.
4. Place potatoes in single layer on baking sheet and place in oven.
5. Roast for 20 minutes, stir and roast for another 10 minutes or until browned on the outside and tender on the inside.
*Adjust the herbs and seasonings to your liking.
I didn't wait for the flowers to completely die off on the potato plants before harvesting our first sampling of the potatoes.
 |
| Fresh spuds. |
It was a bit of work to find them in the soil, but the few I harvested were enough for a dinner portion for the four of us.
For my first potato harvest of the season I made my super simple recipe for Roasted Rosemary Thyme potatoes to pair with a grilled tritip roast.
And they were yummy.
Crispy on the outside and creamy on the inside. My mouth is watering remembering how good they were!
This recipe is one of my favorite sides to make with grilled steak. And with the upcoming Fourth of July, why not have potatoes that match the flag? The blue and red potatoes made the dish nice and festive.
First I scrubbed up the potatoes really well as I keep the skins on for this recipe.
 |
| Ok, so the red is really more rose colored. Roll with it! |
 |
| Red, white and purple.. .I mean blue! Blurple? |
For seasoning the potatoes I used EVOO (a.k.a. Extra Virgin Olive Oil), fresh thyme and rosemary from the kitchen garden with kosher salt and pepper to taste.
 |
| Ready to season. |
The herbs were finely minced and sprinkled into the potatoes along with the other seasonings. I drizzled in the EVOO and tossed to coat.
 |
| Mmm. Ready to roast. |
You'll have to forgive me -I didn't get a photo of them after roasting. Evidently we were hungry. But trust me - they looked great and tasted even better!
This recipe also works for potato wedges if you don't have new potatoes to use or just prefer that wedge potato shape. Give them a try yourself!
Cottonwood Row Roasted Rosemary Thyme potatoes
4 servings (or 2 large ones if you prefer)
1 1/2 to 2 pounds potatoes, washed
1 to 2 Tbsp extra virgin olive oil
1 Tbsp fresh or 1/2 Tbsp dried Rosemary*
2 tsp fresh or 1 tsp dried Thyme*
Salt and pepper to taste
1. Preheat oven to 425F.
2. Dice cleaned potatoes to similar size pieces 1/2 to 3/4 ".
3. Drizzle with olive oil, add rosemary, thyme, salt and pepper. Stir to coat.
4. Place potatoes in single layer on baking sheet and place in oven.
5. Roast for 20 minutes, stir and roast for another 10 minutes or until browned on the outside and tender on the inside.
*Adjust the herbs and seasonings to your liking.