Oh my yum-ness. Just when I thought I couldn’t possibly love a potato any more, I’ve fallen in love all over again – thanks to these purple potatoes that came in last week’s batch of CSA veggies. This recipe was so easy! And oh so delicious…
- 5 or 6 purple potatoes
- sea salt & fresh ground pepper
- 2 tbsp olive oil
- 2 sprigs of fresh rosemary, minced
- 5 cloves of garlic, minced
First, preheat your oven to 400 degrees. Next, wash and dry your potatoes. Use a veggie brush if you have it, to make sure you get all the dirt off. Check out the before and after shots of these guys – they clean up well, don’t they?
Once your potatoes are washed and dried, slice them into chunks, as shown. In a large mixing bowl, combine your olive oil, rosemary, and minced garlic. (Tip: to easily remove the rosemary leaves from the sprigs, hold the end of the sprig in one hand and pull the leaves backwards in a sliding motion.)
Add your potatoes to the bowl, sprinkle some salt and fresh ground pepper, and toss until coated. (Don’t keep them like this for too long – if you do, the salt will make your potatoes soggy. And I don’t want you to come crying to me about your salty, soggy potatoes. However, I’m there is an on-line support group for that. Don’t ask me how to find it – you’re the one who let your potatoes get soggy. Just saying.)
Line a baking sheet with tin foil, and brush or spray some olive oil on the sheet. Arrange the potato wedges facing up and bake for 20 minutes, or until the edges are crispy and brown.
Once the 20 minutes is up, allow your potatoes to cool for a minute or two, and serve! No ketchup needed – these things are tasty enough!