This recipe and photo are courtesy of Sarah of the web site
Milk and Honey Farm in Cokato, Minnesota.
Sarah says, "I like herbs! They multi-task. I love cooking
with them, using them for companion planting, and arranging them with dried
flowers. One of my all time favorites is Rosemary . . . Rosemary compliments lots of different foods, including breads, rolls, lamb, and even
potatoes. Rosemary has a dominating flavor, so be careful of how much of it you use in your cooking."
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes, and more great
Sarah’s Rosemary Potatoes
Yields: 4 servings
Prep time: 10 min
Cook time: 25 min
2 tablespoons fresh
rosemary, snipped fine
garlic, chopped fine
1 teaspoon lemon pepper (or black pepper)
1 teaspoon salt, or more to taste
2 pounds of new red
potatoes (or substitute your choice)
2 tablespoons fresh-squeezed
Preheat oven to 350 degrees F.
cast-iron skillet or baking pan, combine olive oil, snipped rosemary, garlic, olive oil, lemon
pepper, salt. Cook and stir approximately 1 minute or just until garlic is tender; remove from heat.
Leave the peelings (potato skin) on the
potatoes and slice them about an 1/8-inch thick. In a large bowl, add
the potatoes and pour the garlic/herb mixture over them; sprinkle with the
lemon juice. Arrange the potatoes in a circle of layers in the cast iron
skillet. It will make several layers.
Bake at 400 degrees for approximately
25 minutes, covered. After 25 minutes, remove the cover and continue
cookie approximately an additional 10 minutes until done; remove from heat.
I also serve them right in the
cast-iron skillet. This is one of my husband's favorite ways to eat
potatoes and makes a good dish for company. Beside the red variety, we
also use Yukon Gold potatoes in this tasty dish.