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 themย 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.ย In my post For the Love of Farmersย are two great links, oneย for locatingย Washington DC metro area markets and anotherย for the USDA siteย which recommends markets all overย by zip code. Find one near you!
Farmer’s Market Potatoes
My most recent visit to the market not only inspired dinner for that evening but also a new recipe!ย As I browsed the produce I saw some new potatoes that looked so fresh I just knew they had to be part ofย our meal. While gathering my collection of potatoes intoย a bag my eyes spotted shallots that were a beautiful burgundy colorย almostย with a hint of ruby. Into the bag they went. At this point I’m thinking pan-fried potatoes with shallots butย that all changed when I spotted the fresh cutย 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 chiliย powder. Yum! With no extra work required I was able to provide two options at dinner which made a lot of happy campers.
We made these fresh rustic potatoes two different ways to serve with paninis. Those preferring a more Mediterranean experience can chose the rosemary and shallot potatoes while those preferring a little spice with their meal can chose the chipotle or prepare them both ways and give your guests a choice! These potatoes are quite versatile and could be paired with a variety of meals.
Ingredients
- 2 pounds new potatoes (divided in half)*
- 4 tablespoons olive oil (1 tablespoon mixed with each 1/2 potatoes and 1 tablespoon to grease each sheet of aluminum foil on 2 baking sheets)
- 1 tablespoon salt (for soaking)
- 1 shallot (diced)
- 3 sprigs fresh rosemary (chopped)
- Salt and Pepper to taste
- Chipotle chili pepper powder to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- 1) Wash potatoes in water. Dry with a hand towel if skipping step #3 in the instructions.
- 2) Slice each potato in half and then into wedges approx. 1/4-1/2 inch wide. (see picture in post)
- 3) Mix 1 tablespoon of salt in a bowl with cold water and soak cut potato wedges for 1/2-1 hour for best results. This step is not required but is very helpful in reducing the water in the potatoes and produces a more firm and crunchy roasted potato.
- 4) After soaking, rinse and strain potatoes to remove excess water and dry thoroughly by placing on a hand towel and gently rubbing.
- 5) Line two baking sheets with aluminum foil and spread 1 tablespoon of olive oil on each sheet of foil.
- 6) In a medium mixing bowl combine one tablespoon olive oil, diced shallot, and chopped rosemary.
- 7) Add 1/2 of sliced potatoes and mix well. Season with salt and pepper to taste preference. I would recommend at least 1/4 teaspoon of each.
- 8) Pour rosemary/shallot potatoes on 1 baking sheet and spread evenly.
- 9) In the empty mixing bowl pour last tablespoon of olive oil and mix in remaining potatoes. Add Chipotle chili pepper powder and salt and pepper to taste. I recommend at least 1/4 teaspoon of each.
- 10) Pour onto remaining baking sheet and spread evenly.
- 11) Place potatoes in oven and bake for approx. 25-30 minutes depending on preferred level of browness.
Notes
*The prep time does not include the time for soaking the potatoes in salt water should you choose to do that.
Potatoes Sliced
Rosemary Potatoes Prepped
Chipotle Potatoes Prepped
Rosemary Potatoes Baked
Chipotle Potatoes Baked
Rustic Potatoes Plated
And there you have it!ย I do want to note that the chipotle chili powder is not for the faint of heart.ย It does have aย spicy kick to it so bear that in mind when applying it to your potatoes.ย Enjoy!
Oh, and donโt forget toย like us on Facebookย andย follow us on Instagramย for the latest updates.ย ย Follow us on Twitterย forย cutting-edge news articles about nutrition and health, andย Pinterestย ,where we have all sorts of fun stuff!
![Did you know it's October? And did you know that October is Virginia Wine Month?! ๐คทโโ๏ธ I've been a little *ahem* preoccupied, but before it totally passes us by, I wanted to draw your attention to it. []
I regret that it's been awhile since I've had the opportunity to visit one of the many fabulous wineries surrounding me--I missed crush season!๐ฅ Did you know that Virginia has over 300 wineries?! And as the awards keep flowing in, the winemakers keep producing remarkable wine. Next time you find yourself traveling this way, do yourself a favor and schedule a visit. No matter what your definition of a relaxing environment, there's a winery in Virginia to meet your need. Everything from a grand chateau situated on top of rolling hills to a southern manor with a front porch view to a farm with a downhome feel. And if you want even more insight from someone who has visited these vistas more recently than I have, check out Sarah's page @grapepairings! In addition to informative wine highlights, she shares a host of creative wine and food pairings! ๐ฅ๐ท๐ฝ๐ฏ
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๐ท Pictured above is the view from the front porch of the manor house @effinghammanor](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I thought “rustic potato” was an autocorrect error for Russet, but, in this case, I guess it just means country potatoes. Very nice to have all these variations shown in one article. Thank you Janna!
Hi Andy, Yes, a sort of, as you said “country”, or no fuss no muss style potato. ๐ I’m glad you enjoyed the post — I hope you enjoy the recipes as well!
Yummy. I especially enjoyed the rosemary version.