Rosemary is a perennial evergreen shrub with pretty blue flowers. Because it is relatively hardy, it can fit into spots where other plants might struggle -- for example, in a rock garden or at the edge of flower beds.
Better yet, it can provide its flavors year-round and can be applied in a huge array of dishes including lamb, steak, poultry, vegetables, soups and stews. It is a pungent yet not overpowering with a sweet, resinous flavor. Usually planting one plant is enough to meet your needs. Our family especially enjoys rosemary potatoes, and I've featured one such recipe below.
The Farmer's Almanac recommends:
- Plant the seeds/cuttings in well-drained soil.
- Rosemary grows to about 4 feet tall and spreads about 4 feet as well, so be sure to give your plants enough room to grow.
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Ingredients
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve. Delicious!
About Barefoot Contessa:
Popular cookbook author and magazine columnist Ina Garten throws open the doors of her Hampton's home for delicious food, dazzling ideas and good fun on Food Network's Barefoot Contessa.
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