Sometimes when your body talks, you just have to listen.
My body has been calling for carbs in the last week. Calling like crazy. The amount of carbs in my diet has been cut dramatically in the last year. I think I might have caught back up this week.
These Honey Gold potatoes caught my eye at the store last week, so I bought them. I wasn’t really sure at the time what they’d become. The kids wanted hot dogs for dinner Sunday, so I thought I’d ‘grow-up’ the meal a bit with some oven roasted potatoes.
Though my tomatoes haven’t fared well with the heat this summer, my herbs have done wonderful. I really haven’t given my rosemary the attention it deserves. In fact, I don’t think I’ve touched it since I made these chops.
Rosemary is such a fragrant herb. I love the pungent smell that it releases the moment you snip a sprig off the bush. When you strip the leaves, it intensifies ten fold.
Look at those potatoes. I think they are the perfect example of their kind. Not a single potato had any imperfections that had to be removed and the cool, creamy yellow made me swoon.
Garlic and rosemary are a perfect pair. Both have incredible flavor that stands alone, but also melds together beautifully.
Olive oil is virtually mandatory for roasting anything. It aids in crisping, gives great flavor and helps keep the food moist on the inside.
This is the secret. Balsamic vinegar. As the potatoes roast, the vinegar sweetens. It has a bite too, but not like vinegar straight from the bottle.
Salt (specifically sea salt) and vinegar (of any kind) are the perfect pair. The salt accents all the flavors, but pairs especially well with the sweet bite the vinegar creates.
Potatoes need a nice hot oven. These guys are smaller, so I popped them in at 400. I thought 450 might be a little over kill for these bite sized beauties. If my potatoes had been larger, I probably would have started them at 450 for about 10 minutes then turned the heat down to 400. A single layer, skin side down, ensures that everyone gets the face time the deserve. They’re also less likely to stick if they’re skin side down.
Oven roasted perfection.
There’s really no specific amounts here for anything. As you can see from above, I’m a free-pourer. The olive oil and vinegar will only stick to what it can stick to, regardless of how much you put in the bowl. As far as the rosemary, the more the better. The salt is to taste. You could really coat these if that’s your thing, but be careful as the salt/vinegar combo can get overwhelming if there’s too much salt.
These also reheat pretty well. I made mine in the morning. Using the oven in the afternoon just hasn’t been happening around here with our upper 90 degree temps. I think the combo of the oven and the already hot house might oven roast me.
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