rosemary accordion potatoes + brunch
What’s better than gathering with friends over some seriously awesome food? Not much, especially when this gathering is outside in 55 degree January weather. In Ohio. Yes, you read that correctly.
I was so excited to join her and her family for a winter picnic brunch. A Michelle party? Puh-leeze, I am totally there. Everything about the morning was ideal – being outside in the crisp, yet unseasonably warm air, drinking coffee, eating amazing little quiche-in-jars and watching the kids play on puddle-filled slides. Okay, the puddles made for some wet little bums, but they didn’t seem to be concerned about it.
The only thing I wish I had done was salt them just a touch more. It’s as if just a wisp more of salt would have sent them from good to great. So of course, being the crazy person I am, I whipped up a second batch immediately upon arriving home and salted them to my liking. I think I was hoping for that salty, breakfasty, hash brown potato flavor but presented in a fancy little package. A little extra salt did the trick on the second batch and my perfect potato dream was achieved.I am already planning on what to bring to the next picnic brunch; because I am banking on their being a next time it, I loved it so much. Thanks, Michelle!
Roasted Rosemary Accordion Potatoes
Serves 6-8
Adapted from Ina Garten
Ingredients:
3 lbs baby potatoes (red, gold or a mixture), scrubbed
2 Tablespoons olive oil
2 tablespoons fresh rosemary, minced
Salt and pepper to taste
Directions:
Preheat oven to 425 degrees. Grease a rimmed baking sheet with non stick spray and set aside.
Prepare potatoes: taking a potato, slice a thin piece off the bottom, creating a level surface for the potato to rest. Slice the potatoes into 1/8 inch slices, leaving the slices attached at the bottom of the potato (do not cut all the way through). If you are having a difficult time keeping potatoes together (like me), place the potato on a large spoon while slicing to help avoid cutting all the way through.
Place cut potatoes on baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Toss to coat and spread potatoes, sliced side up, around the pan.
Roast for 50-60 minutes, flipping potatoes half way through cooking time, until potatoes are golden and cooked through.
Taste potatoes and adjust seasoning as needed and serve.
They were total perfection AND oh, hi your pics are a million bazillion times better. The end.
you crack me up (and thanks!)
My sister in law JUST made potatoes like these! Now I NEED to, too. They are so gorgeous. Loving your photography, just discovered your blog, will be back for more! 🙂
You will love them, Katie! Thanks so much for stopping by and saying hi!
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Just made these for dinner tonight- so easy and delicious!
This looks so simple but so good! Can’t wait to try it out 🙂
Do you mind checking out my blog if you have time? Its addalittle.wordpress.com
Thanks! 🙂
Looks wonderful! I love crash potatoes so I’ll give this a try. Love that you post story pics, too. <3
Pinned!!
K-
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I’m interested in making these for Thanksgiving. I made them before and they are AMAZING. Any advice on baking ahead and reheating?
Hi Kerry! I apologize for my late response! I have reheated these, and have found they do loose a little of their original awesomeness, however, if you are going to make them ahead of time, I would definitely reheat them in the oven (as opposed to the microwave). I’m so glad you like the recipe! These would be amazing for Thanksgiving! Thanks for stopping by and have a very Happy Thanksgiving!