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!
Farmer’s Market Potatoes
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.
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! 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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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. 🙂 I’m glad you enjoyed the post — I hope you enjoy the recipes as well!
Yummy. I especially enjoyed the rosemary version.