I truly hate wasting food. Tossing a chicken carcass without making stock physically pains me. I rarely peel potatoes because I feel the need to make potato chip/skins out of the peelings. Same goes for apples. So every year when I dry my herb bed when growing season concludes I feel a deep discomfort tossing the rosemary stems in the trash.
I was off Pinteresting to see what I could do with the stems (I was actually thinking something like potpourri wreath. Judgement on this absurdity can be placed in the comment section.) and spotted a recipe for lamb kabobs on fresh rosemary. I got to thinking and it struck me..rework my Pan Roasted Lemon Rosemary Potatoes.
The result, frugal to the next level. Oh and delicious rustic roasted potatoes with fragrant rosemary and onions. The potatoes get crispy on the outside but are soft and creamy on the inside with the subtle flavor of rosemary. The char on the onions add a hint of smokey flavor. And, the coarse kosher salt and pepper ties all the flavors together.
I must also mention they are visually pretty and would make a stunning appetizer served with my low fat buttermilk ranch dressing.
Roasted Rosemary Potato Skewers
Ingredients
- 1 lb of new potatoes
- 4 tbs olive oil
- 1 onion cut into 1 inch chunks
- 8-10 rosemary stems
- 1 teaspoon dried rosemary
- 1 tbs Kosher salt
- 2 teaspoons ground black pepper
Instructions
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Preheat oven to 425 degrees
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Wash potatoes. Poke a hole though the potatoes and onion using a shish kabob skewer.
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On each rosemary stem place an onion between two potatoes.
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Place skewers on baking sheet, drizzle with oil, rosemary, salt and pepper.
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Bake for 35 minuets or until potatoes are soft and onions have browned and edges are crispy.
This recipes is really quite easy to make but here are of my tips for easy cooking:
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