It seems that most days we rely on National Days, Feast Days or Holidays for recipe inspiration. Lord knows today has a couple of National Days that are mighty tasty – Pizza with the Works (Hold the Anchovies) and French Dip Sandwiches – yum!
Last year, inspired by both French Dip Sandwich Day and the most amazing sandwiches I’ve ever had the pleasure of tasting, we shared lunch at The Stanley Hotel. If you aren’t familiar with the Stanley Hotel, it’s the inspiration for one of the scariest books turned movies ever made, The Shining. Now we were there in the summer, so it was charmingly beautiful. My rendition on their French Dip Sandwiches with Truffle Aioli was both a tribute to National French Dip Sandwich Day and the Stanley Hotel.
The year before that, it was all about a Pizza with the Works. Kiddo and I love just about anything and everything on a slice of pizza, except the Anchovies. Hubby will tolerate salami or pepperoni on his pizza, but not a bunch of vegetables and certainly not olives. While I’m not a huge fan of pizza in general, if you pile on enough toppings pizzas become more yummy. And a pizza with the works has so much to enjoy.
Today is also National Chicken Soup for the Soul Day. If you aren’t familiar with the concept of Chicken Soup for the Soul, it’s an approach to self-help that is two fold. The philosophy behind Chicken Soup for the Soul is that helping others is the best way to help ourselves heal. I’m not a fan of most self-help teachings because I’m not a big fan of focusing on ourselves. It seems to me that the richest people in the world are those who have an abundance of love to give.
So what does a potato dish have to do with Chicken Soup? Side dishes are usually overlooked. Yet they contribute so much to the overall meal. Theirs is an important although be it supportive role. Side dishes are like people, filled with much to give while content to take a back seat to the main event. So on this day I thought it would be nice to bring a side dish to the forefront, and show a little appreciation. Enjoy!
Skillet-Roasted Rosemary Potatoes
Olive Oil as needed
4 Rosemary Sprigs
3/4 teaspoon Kosher Salt
12 small (2-inch round) Red Potatoes
Heat oven to 425-degrees. Pour enough oil into a large cast iron skillet to cover bottom. Tilt pan to distribute the oil evenly. Set aside.
Strip rosemary needles from the sprigs. Scatter rosemary over the bottom of the pan. Season rosemary with salt, set aside.
Scrub potatoes, cut i half. Arrange potatoes, cut side down, over the rosemary in the skillet.
Place skillet in the heated oven on the lowest rack. Roast potatoes until bottoms are crisp and well-browned, about 30 minutes.
6 thoughts on “Skillet-Roasted Rosemary Potatoes”
Those potatoes look delicious, I am definitely saving this recipe for later 😊
Thank you. Enjoy. I promise, it’s amazing!
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Love all things rosemary and the potatoes are delicious.
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You are so right!