I just love the surprise new herbs that come in my bag, they are always inspiring. I found Rosemary in my bag this week along with some beautiful potatoes.
I was undecided whether to do something very simple like rosemary oil, (which i always have on hand as it is so easy) or do a dish with the rosemary oil so I decided to do both!
Rosemary oil is a great way to subtly add the rosemary flavour to things if you don’t want the actual herb in there, like mayonnaise for example, as the rosemary can be quite a woody tough herb.
1 x sterilised glass bottle/jar
Good quality olive oil
Its as easy as that, put the oil and rosemary in the bottle and let infuse! You could add chilli for a bit of kick too.
Olive oil and Rosemary Smashed Potatoes
4 x Medium potatoes
Salt and Pepper
2 Tablespoons butter
Finley chopped Rosemary
Boil whole potatoes in salted water until they are tender – not too soft as you still want them to hold some shape.
Drain and on a chopping board with a clean tea towel press the potatoes with your hand to slightly squash the potatoes.
In a pan heat the infused oil, butter, salt and pepper and half of the chopped rosemary on med high heat so the butter doesn’t burn.
Carefully place the potatoes in the pan (trying to keep the “squashed yet whole” shape)
Fry on each side until crispy approx 5 minutes.
Serve sprinkled with the remaining rosemary. A great side dish or Friday afternoon snack at your desk while writing a blog!