In my last post, I wrote all about the process of meal planning: choosing a recipe for each day of the week, buying a week’s worth of groceries all at once, and doing prep in the morning before heading to work.
And now for something completely different.
Returning from vacation is always slightly crazy. There’s laundry to do, e-mail to catch up on, and kitty messes to clean up. (Welcome home, humans!) Meal planning goes out the window and I’m just grateful if Gabe and I have anything edible in the cupboard. But this post-vacation craziness (psst… mazel tov to the beautiful couple) also allows for some spontaneity in the food department. Cupboards stripped bare, one evening I was forced to run to the grocery store and just pick out whatever looked good. How adventurous!
I came home with an assortment of fingerling potatoes, which I had to have because some of them were purple. (Super sophisticated foodie, here.) I sliced them in half, tossed them with some fresh rosemary from the balcony, and roasted them until toasty brown and slightly crispy on the outside. Rustic, simple, and delicious. And completely unplanned.
Garlic Rosemary Fingerling Potatoes
- 1 lb. fingerling potatoes, halved lengthwise
- 1 Tbs. olive oil
- 1 Tbs. chopped fresh rosemary
- 3 garlic cloves, thinly sliced
- kosher salt and freshly cracked black pepper
Preheat oven to 375° F. Toss potatoes with olive oil and rosemary on a rimmed baking sheet. Spread potatoes out into a single layer and roast in oven for 10 minutes. Stir, then roast for another 10 minutes. Stir garlic into potatoes and roast for another 8-10 minutes, or until potatoes are golden brown and fork tender.
Remove from oven, sprinkle with salt and pepper to taste, and serve immediately.
Source: Williams-Sonoma Eat Well.