I have not updated my blog for six days which is looked down upon in the world of blogs. Forgive me, oh holy blogosphere, for I have sinned! But I’m back now.
Even though it’s technically June, the weather’s been acting more like October here in New York – cold, wet, windy and gloomy. And even though I should be gorging myself in seasonal fruits and ice-cream by now, I’m in the mood for cozy, warm foods instead. So on my way home from work yesterday, I picked up a huge bunch of rosemary.
Rosemary is one of the most fragrant herbs out there and a little bit definitely goes a long way. It has a pine-y, woodsy aroma, perfect for cooking with on chilly nights.
This recipe is soo simple and requires pretty much no work! A bit of chopping, tossing, roasting and 30 minutes later they’re done!
For four people you’ll need:
4 medium russet potatoes, with the skins left on
Extra virgin olive oil
2 tbs. fresh rosemary, finely chopped
Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
Wash the potatoes and dry with paper towels. Slice into ¼ inch thick slices lengthwise and then cut the slices into ¼ inch thick sticks, you know, the average shape of fries…In a bowl, toss the fries with a liberal amount of olive oil and salt and pepper to taste. Place the potatoes on the baking sheet in a single layer and bake for 25-30 minutes, until they are golden brown. Once they are done cooking, remove them from the oven and while they’re still hot re-season with salt and sprinkle with rosemary. Viola!