Whew! This has been a busy summer! I recently enrolled in business school and I have been working really hard for my classes. It’s been too long since I’ve posted a recipe.
Recently some of our neighbors sold their house and moved upstate. Before they moved, they gave us some amazing stand-up planter boxes. We planted everything from tomatoes, to sweet potatoes, to corn, and even fresh herbs. The rosemary has taken over one of my boxes. It is so fragrant! With just a little blow of the wind, the aroma of the rosemary is filling the air.
With all the rosemary, I’ve had to find some different ways to use it. I had a little bag of the little multi-color mini potatoes in the pantry and I decided to pair them with the rosemary for a delicious side dish.
Ingredients:
1 and ½ lbs Multi-Color Mini Potatoes
12oz Reduced Sodium Chicken Broth
Salt and Ground Black Pepper to taste
1 Sprig Fresh Rosemary, leaves removed (discard stem).
2 Tbsp Butter, cut into small pieces
In a 9×9 inch baking dish, add the potatoes in a single layer. Pour the chicken broth over the top of the potatoes and season with salt and pepper to taste. Add in the rosemary and dot the top with the pieces of butter.
Bake on 375 degrees Fahrenheit for 60 minutes or until potatoes are fork tender. Stir the potatoes about halfway through cook time.
Transfer the potatoes and broth to a serving dish. Serve with your favorite entrée.
- 1 and ½ lbs Multi-Color Mini Potatoes
- 12oz Reduced Sodium Chicken Broth
- Salt and Ground Black Pepper to taste
- 1 Sprig Fresh Rosemary, leaves removed (discard stem).
- 2 tbsp Butter, cut into small pieces
- In a 9x9 inch baking dish, add the potatoes in a single layer. Pour the chicken broth over the top of the potatoes and season with salt and pepper to taste. Add in the rosemary and dot the top with the pieces of butter.
- Bake on 375 degrees Fahrenheit for 60 minutes or until potatoes are fork tender. Stir the potatoes about halfway through cook time.
- Transfer the potatoes and broth to a serving dish. Serve with your favorite entrée.
The potatoes I used were red potatoes and were probably a little larger than normal, but they were done in about 45 min.