Good hearty potatoes. Roast potatoes. Roast baby potatoes with lemon butter and Rosemary. Crunchy on the top and soft on the inside. Lemon butter seeping into the heart of the potato.
~ Just imagine if Romeo and Juliet were foodies!! Hah! I think they would be whispering sweet nothings such as these to each other.
I think these little babies could be a meal on their own. We have carbs, a little fat from the butter and protein, well, who needs protein when you got lemon butter infused with Rosemary? Raaaight!?
I made these for a little get-together we had for my brothers birthday a few weeks ago (along with the chocolate sheet cake, remember?) and initially I thought perhaps I had cooked too many BUT they were all gonzoes, as in, they were devoured. Now with everyone under the sun banting and carb-cutting, I thought we would most certainly have leftovers in the potato department. But no, I was surprisingly wrong yet delighted at the same time. And it was not as though I only fed them potatoes, there was plenty of protein on hand too!
They were fed the standard version – only because it was the only version I had on hand at the time. BUT THEN, on Saturday I dressed them up a little and came up with version II….which saw the addition of a lemon butter sauce and fresh Rosemary sprigs. And tis the version I present to you today.
So, why baby potatoes? Well, two reasons. Firstly, they are the perfect size to just pop into your mouth – probably the most important reason yes?? Secondly, you don’t need to peel them. They taste perfectly good with the skin on, roast just as well AND they provide a little fibre for every mouthful. Can we go ahead and call that healthy then?
And just in case you need a reminder, Christmas is just around the corner as well as Thanksgiving (which we as a family celebrate because it is another excuse for a roast dinner, just kidding, we actually find it very meaningful although not typically celebrated in SA) and these little babies would make the best melt-in-your-mouth compliment to any warm dish or even tossed into a cold salad. Ever.
In other news, I am testing out a new recipe bookmarking website called Yummly. Have you heard of it? Do you use it? A browse of the home page might just make you hungry. It looks interesting and I am quite keen to see how this will relatively new site will compete with Pinterest which already dominates recipe pins / bookmarks. If you do have a Yummly account, you can “YUM” the recipes here on Just Easy Recipes, at the end of each post so they get added to your collection of recipes. Here is my page – as you can see I am a newbie at this 🙂
As a practical note, work on 3-4 baby potatoes per person.
- 20 baby potatoes
- 3/4 cup butter (180g), melted
- 1/4 cup lemon juice
- Salt and Black Pepper
- 6 sprigs fresh Rosemary
- Preheat the oven to 180°C
- Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart – see picture as a guide)
- Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
- Place the potatoes in a roasting dish.
- Mix the melted butter and lemon juice together. Pour over the potatoes.
- Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
- Place in the oven and roast for 1 hour at 180°C
- Serve with the remaining 3 fresh rosemary sprigs on top.