Nourish the Budding Lotus

Rosemary Roasted Potatoes with White Truffle Oil

I know that Rosemary Roasted Potatoes are not necessarily a springtime dish, but spring is also known as  Primavera, which in Italian translates to the first truth.  So, since it is the time of truth, I will tell you that this recipe for Rosemary Roasted Potatoes came about because my Rosemary Christmas Tree was dying.  I am not very good with plants.  I wish I could be, and every so often try to convince myself that I can have success with a plant.

For some reason I had this belief that rosemary is a pretty hearty plant and therefore would be an easy one to take care of.  I was wrong.  My poor Rosemary was on her last leg when I pulled off the last of the viable leaves from her limbs to make this dish.  We had a good run though.  We celebrated the holidays together.  You can’t get much more intimate than that…with a plant (although I know someone who has).  She was a sweet one, and the great thing is that she will go back to the Earth to create more beauty…just in a new way.

I will not give up on growing herbs and veggies, I just hope that the Santa Fe climate will be much more agreeable now that it is spring.  Soon it will be time for planting, and eventually harvesting!  I would love to have some herbs at the ready in my yard this year…mint, parsley, basil for sure.  And it would be awesome to have some kick-ass heirloom tomatoes come late summer.  They are so amazing at the Farmer’s Market…but their price can be killer…  so home-grown sounds good.

What about you?  Do you have plans for gardening this season? What will you grow?

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Rosemary Roasted Potatoes

5 medium red bliss potatoes
3 T fresh rosemary, minced
2 T olive oil
1/2 t salt
pepper
white truffle oil

Preheat oven to 400°F

Rinse and slice potatoes into 1 inch bite size pieces and place in a large bowl.

Toss the potatoes with the rosemary, salt and pepper.

Next add the olive oil and toss the potatoes again to spread the oil evenly.

Place the potatoes on a baking sheet, making sure that they are evenly distributed across the pan.

Roast in the oven for 25 minutes.  Take out of the oven and flip the potatoes so that another side of the potatoes cooks.  Place back in the oven for about 8 minutes.

Remove from the oven and let cool for a few minutes.  Sprinkle gently with white truffle oil.

Serve with sauteed greens, eggs, or what ever else your heart desires.

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