We loved how this plant informed our meals and even helped us develop a friendship. Do you have an herb plant around your house that makes a frequent appearance in your home cooking? Please share in the comments below!
Our basic weekend morning recipe was fried in a pan, but you could roast the potatoes, as well. Here's an approximation of our recipe:
Pan Fried Rosemary Garlic Potatoes
1 pound potatoes, skins on and diced into 1/2-inch cubes
2 tablespoons olive oil
2 teaspoons minced garlic
Handful of rosemary sprigs, leaves removed and left whole, approx. 2 tablespoons
1/8 teaspoon black pepper
1/4 teaspoon salt
Blanch the potatoes. Heat the oil in a large skillet, add potatoes and salt and stir over medium heat. Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are browned. Turn heat to medium-high and add garlic, rosemary, and pepper. Brown for about 3 minutes and serve hot. This served two hungry women over a long breakfast, but could serve four as a breakfast side.
Related: From the Herb Garden: Rosemary