One of my favorite things about the warm weather is making trips to the local farmer’s markets and looking at all of the fresh produce. I find them very peaceful and calming. Delicious produce harvested from the land, exciting new products to explore, and best of all the serene countryside with the welcoming rolling hills. I know not all markets are created equal. They each have a personality of their own. In my post For the Love of Farmers are two great links, one for locating Washington DC metro area markets and another for the USDA site which recommends markets all over by zip code. Find one near you!
My most recent visit to the market not only inspired dinner for that evening but also a new recipe! As I browsed the produce I saw some new potatoes that looked so fresh I just knew they had to be part of our meal. While gathering my collection of potatoes into a bag my eyes spotted shallots that were a beautiful burgundy color almost with a hint of ruby. Into the bag they went. At this point I’m thinking pan-fried potatoes with shallots but that all changed when I spotted the fresh cut Rosemary that was clearly begging to be united with some olive oil. This dish is so easy to make that I actually prepared it two different ways for the same meal. One half of the potatoes were roasted with olive oil, rosemary and shallots and the other half was roasted with olive oil and chipotle chili powder. Yum! With no extra work required I was able to provide two options at dinner which made a lot of happy campers.
And there you have it! I do want to note that the chipotle chili powder is not for the faint of heart. It does have a spicy kick to it so bear that in mind when applying it to your potatoes. Enjoy!
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