"The people who give you their food give you their heart" - Cesar Chavez

Monday, March 15, 2010

Rosemary Roasted Potatoes

My boyfriend wasn't feeling well last Monday and one of my best friends, Andy, hurt his ankle at work so I wanted to make a nice, wholesome, healthy comfort food meal for them both. Nothing like a meal made with love to cheer us up from the usual Monday blues. As a side dish to a stuffed chicken which I will share tomorrow, I made roasted potatoes with rosemary and toasted walnuts. The longer the walnuts were in the oven, the crispier they got and the more flavor came out. I highly recommend letting the walnuts turn dark brown/black for their best flavor. I learned a valuable lesson from this dish: potatoes retain a lot of heat and get really hot. I burned my hand on the pan and my gum, biting into the potato too soon.

Rosemary Roasted Potatoes

New potatoes, halved
Olive oil
Walnuts, chopped
Fresh rosemary, removed from its sprigs
Garlic powder
Fresh ground pepper

1. Preheat the oven to 450 degrees.
2. Place all the halved potatoes in a bowl and drizzle with olive oil. Toss with fresh rosemary and walnuts until incorporated. Sprinkle garlic powder and fresh ground pepper over potato mixture. Place on a pan and roast for 35-45 minutes, until white sides of potatoes have darkened and turned crispy with flavor.