We got some beautiful Red Potatoes in our box from SLO Veg this week. I love red potatoes! I had to make something with them first thing!
I remember my sister making a lavender potato salad for a family potluck, so I decided to use that herb. I had gotten some lavender from SLO Veg several months ago and now is a good time to use it. First off, I wanted to roast the potatoes and infuse them with some Rosemary flavoring.
I rinsed and quartered my potatoes, then put them on a baking sheet. I drizzled on a few tablespoons of butter olive oil that I had gotten in Monterey at Tasty Olive. That store has about 50 different olive oil flavorings, plus a bunch of vinegars, and my girls and I had a ball there last November. I am sure some of our local growers have similar flavors of oils and vinegars, so I am going on a search for them very soon.
Meanwhile, I set the oven to 400 degrees and layed a few sprigs of freshly cut rosemary on top. I put the potatoes in the oven and let them roast for a good hour while I was packing my husband a lunch and making our breakfast. (Sprouted oatmeal with fresh strawberries stirred in!)
(to be continued!)
(to be continued!)
