(no subject)
Just another quick recipe post to remind myself that I invented a delicious thing.
Rosemary Potatoes like my mom used to make
half a red onion, diced
a heaping forkful of chopped garlic
four regular potatoes, chopped scallop style
a glass or two of white wine
a few cups of vegetable broth (I did a cube of boullion in a bowl full of water)
several sprigs fresh rosemary (could probz also be a considerable amount of dried)
salt
pepper
splash or three of balsamic vinegar
Saute onions and garlic and a little cooking oil in a large skillet over medium to medium-high heat. While they are cooking, chop the potatoes. Toss them in, too, with the sprigs of rosemary. Season them up with the salt and pepper. Let them cook until the potatoes look sort of fried.
Add half the broth, wine, and vinegar and let it lightly boil until the liquid has been soaked up. Add the other half and let boil until it reduces almost all of the way down. If the potatoes aren't cooked all the way through, probably add more and do it again.
Season with more salt, pepper, and dried rosemary to taste, then remove whatever's left of the original rosemary sprigs (some of the leaves will have boiled off; leave those in but take everything else out) and eat up!
It is even better as leftovers, for the record.
Rosemary Potatoes like my mom used to make
half a red onion, diced
a heaping forkful of chopped garlic
four regular potatoes, chopped scallop style
a glass or two of white wine
a few cups of vegetable broth (I did a cube of boullion in a bowl full of water)
several sprigs fresh rosemary (could probz also be a considerable amount of dried)
salt
pepper
splash or three of balsamic vinegar
Saute onions and garlic and a little cooking oil in a large skillet over medium to medium-high heat. While they are cooking, chop the potatoes. Toss them in, too, with the sprigs of rosemary. Season them up with the salt and pepper. Let them cook until the potatoes look sort of fried.
Add half the broth, wine, and vinegar and let it lightly boil until the liquid has been soaked up. Add the other half and let boil until it reduces almost all of the way down. If the potatoes aren't cooked all the way through, probably add more and do it again.
Season with more salt, pepper, and dried rosemary to taste, then remove whatever's left of the original rosemary sprigs (some of the leaves will have boiled off; leave those in but take everything else out) and eat up!
It is even better as leftovers, for the record.