“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” -A.A. Milne
I have been binge-watching Chef's Table on Netflix. It's fascinating to me from a food standpoint, but even more so from a cultural and human spirit standpoint. It has me completely mesmerized. If you haven't watched it, I highly recommend it. Each story is beautiful and inspiring in its own right. The cinematography is stunning. Some of the cooking featured is so earthy and relatively basic, but so inspired as if a spiritual practice. I don't have the means to begin to communicate how it touches me to see these stories and the creativity in action. Though I think these words from Howard Thurman sum up what this series portrays so beautifully- "Don't ask yourself what the world needs. Ask yourself what makes you come alive, and go do that, because what the world needs is people who have come alive."
So feeling somewhat inspired (though inadequately skilled by comparison) and having some humble potatoes on hand, I decided to just wing an idea and see what happened. This rustic recipe is the result. It's super easy, really tasty and fun. These potatoes would be a great accompaniment to roasted and grilled meats any time of the year.
Salt Roasted Potaotes with Rosemary- serves 4-6
6-8 medium Yukon Gold Potatoes, scrubbed and patted almost dry (leave some moisture)
4-6 sprigs fresh rosemary
2-3 Tablespoons butter, melted
1 tablespoon. approximately, mixed fresh herbs (I used thyme, rosemary, chives and Italian Parsley), minced
10" cast iron skillet
1. Preheat oven to 425 degrees F.
2. Pour a 1/2" layer of kosher salt evenly over the bottom of the skillet.
3. Pierce the potatoes in 2 or 3 places with sharp knife then place the slightly damp potatoes in the skillet and roll in the salt.
4. Scatter the rosemary sprigs on top of the potatoes.
5. Place skillet in oven and roast potatoes for 45-60 minutes, until potatoes are pierced easily with a thin sharp knife. (the house will smell heavenly as the potatoes cook).
6. Carefully remove the skillet from the oven. Using a clean kitchen towel or oven mitts, remove potatoes from skillet and brush salt off. Again, using a towel to protect your hands, break the potatoes in half by hand and place in serving dish.
7. Drizzle the potatoes with melted butter; sprinkle with herbs. Serve immediately.
Watch them disappear! ♥
Welcome to my blog! I am a wife, mother ,former pastry chef, pet mom and creative who is exploring art, trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I live in Northern Colorado where I love to cook, play with art supplies, hike and ride my bike. Thank you for visiting!