I love using fresh herbs and veggies that are season. There is such an abundance of fresh rosemary in my garden, and of course my first thought is to make rosemary potatoes!
This is an easy recipe that only uses a few simple ingredients. With our busy schedule, I appreciate simple recipes because of their convenience (less prep, less cleanup!).
For this recipe you need:
~ small potatoes, quartered or smaller to make bite-size pieces
~ ghee (I use Organic Valley Ghee)
~ fresh rosemary
~ salt to taste
~ optional: sour cream
Once I washed and chopped the potatoes, I microwaved them in a bowl until a little tender. You could also boil the potatoes until soft, but I try to reduce stove or oven time when it is so hot in the summer.
If you aren’t familiar with ghee, it is clarified butter. It has a hint of a nutty flavor, and I like that it has a high smoke point, because I don’t like leaving my kitchen smoky after cooking even just a grilled cheese. I highly recommend Organic Valley Ghee, which is free of antibiotics, synthetic hormones, toxic pesticides or GMOs.
Ghee is somewhat solid at room temps, and you heat it just like regular butter.
Add your chopped, cooked potatoes, tossing gently to coat.
I continue tossing the potatoes, sauteing in the ghee until brown. Add in your chopped fresh rosemary towards the end, as well as salt to taste.
Add a dollop of sour cream if desired, and enjoy!