Roasted Rosemary ‘Taters
Just a quiet weekend at home with no fancy foods but delicious simple fare. Still enjoying those garlicky roasted tomatoes…so satisfying (and the house smells wonderful, like a quaint Italian restaurant); and so many ways to enjoy them: a base for a flatbread pizza, an omelette filling with mushrooms and spinach, a topping for a grilled portabella mushroom…ummmm yummy stuff!
This weekend I paired them with roasted rosemary seasoned potatoes –as simple as the tomatoes to prepare: toss potato slices (or chunks – I quartered small red potatoes, skins on) with extra virgin olive oil (it only takes a drizzle) and chopped fresh rosemary (fresh is key), a sprinkle of sea salt and a grind of fresh pepper; spread in a single layer, skin side down, on a baking sheet and roast at 400’ for about 40 minutes. Test with a fork for doneness.
Prepare as little or as much as you want. They are delicious alone or as another great flatbread topping or omelette filling – they’re even good cold! I added chunks of zucchini prepared the same way after 30 minutes into roasting.
The options are endless. How do you like to use them?
