Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Saturday, November 19, 2011

Steamy, Buttery Rosemary Potatoes

This kind of fell together. I decided to make a vegetarian pot pit. The weather has been cold -- in the 70s. All you East Coast and Midwest readers, don't laugh.

These potatoes -- actually, I only used one -- were made for a vegetarian pot pie I made. But they turned out so well I figured they deserved their own post.

I used Yukon potatoes cut into cubes. The process was quite easy -- I put them in a pot with a steamer, then sprinkled them with garlic powder, dried rosemary and pepper with a very small sampling of garlic salt. Very tiny amount. Midway through cooking, I slathered a tablespoon of butter on the potatoes.

Goodness, I wish I could channel smells through the Internet. That capability is coming, I am sure.

The potatoes were so wonderfully fragrant! And the flavor was nicely rounded out. I recommend using these for stuffing or even a standard side dish. Or, if you have the midnight munchies, this could make a quick, easy meal.


2 comments:

  1. I have said recently that the potato would probably be my desert island food. And rosemary a number one herb.

    ReplyDelete
  2. Oooh! You should try this. The were amazing.

    ReplyDelete

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