My husband and I like rosemary, a lot. Needless to say, we both really enjoyed this meal!
PS – I even used rosemary infused EVOO. Mmmm!
– 12 whole New Potatoes (or Other Small Round Potatoes)
– 3 Tablespoons Olive Oil
– Kosher Salt To Taste
– Black Pepper To Taste
– Rosemary (or Other Herbs Of Choice) To Taste
1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
5. Bake in a 450 degree oven for 20-25 minutes until golden brown.
– 1/2 small white onion, finely chopped
– 3 garlic cloves, minced
– 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
– 1 teaspoon minced rosemary
– 1 teaspoon dried Mexican oregano, crumbled
– 1/4 cup fresh lemon juice
– 1/4 cup extra-virgin olive oil
– 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
– Kosher salt
– 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
– Lime wedges, for serving
1. In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
2. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.