Rosemary-Lemon Glazed New Potatoes

Tonight's supper was pretty simple, pan-"roasted" potatoes and salad. No need to show you the boring and stereotypical rabbit-food salad, but I thought I'd share the potatoes with you 'cause they were awesome! Fresh rosemary is the only green thing I still have in my garden.

Rosemary-Lemon Glazed Potatoes

2 lbs. small, new potatoes, whole halved or cubed (depending on size)
1 Tbsp. olive oil or as needed
1 1/2 cups water
1 Tbs. dry powdered vegetarian "chicken-flavor" bullion
2 - 3 garlic cloves
handful FRESH rosemary - stripped off stem
1/2 lemon, squeezed
1/4 tsp lemon zest (very finely grated skin)

Toss potatoes with oil and pan fry in non-stick-skillet on med. high until one or two sides start to brown.

Mix broth powder with water and pour over potatoes, and bring to a simmer.
Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.

Blend rosemary, garlic and lemon juice in food processor until very fine, (not a puree). Stir in lemon zest and toss potatoes with mixture.

Put potatoes back over med-low heat just long enough for garlic to cook but not burn. (2 min. or so).

(You could also toss the potatoes with olive oil, lemon, garlic, rosemary and oven roast them, but this method is quicker.)

Rosemary Lemon-Glazed New Potatoes

Goodies from the Farmer's Market including some of my favorites: Purslane, tiny new potatoes, Rainier cherries and a Walla Walla Sweet onion (you should buy no other onion!).

















Here's what I did with the potatoes:

Rosemary-Lemon Glazed Potatoes

2 lbs. new potatoes, halved or cubed (depending on size)
1 Tbsp. olive oil or as needed
1 1/2 cups water
1 Tbs. dry powdered vegetarian "chicken-flavor" bullion
2 - 3 garlic cloves
handful FRESH rosemary - stripped off stem
1/2 lemon, squeezed
1/4 tsp lemon zest (very finely grated skin)

Toss potatoes with oil and pan fry in non-stick-skillet on med. high until one or two sides start to brown.

Mix broth powder with water and pour over potatoes, and bring to a simmer.
Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.

Blend rosemary, garlic and lemon juice in food processor until very fine, (not a puree). Stir in lemon zest and toss potatoes with mixture.

Put potatoes back over med-low heat just long enough for garlic to cook but not burn. (2 min. or so).

(You could also toss the potatoes with olive oil, lemon, garlic, rosemary and oven roast them, but this method is quicker and heats the kitchen less.)

I also harvested some arugula and these beautiful radishes from my garden and made a simple salad with a kick! Arugula, radishes and purslane with a Lemon-Dijon vinaigrette. Perfect for a hot afternoon. I'm really loving arugula lately, what's your favorite way to use it?

Olivia's Incredibly Famous Breakfast Potatoes and 'Brats'.

So my 13-year-old "middle Sprout" considers herself quite the cook (OK, I admit, she's an awesome cook in her own right).

Tonight for supper she wanted to make her "famous" potatoes and decided they belonged in Mom's (my) food blog. Her potatoes ARE famous - or at least very-frequently-requested among friends and family. And believe me, they're NOT just for breakfast, though for some reason, that's what we've always called them.

Anyone spending the night at our place is usually treated to these babies the next morning. And what a treat they are. Perfectly seasoned, melt-in-your-mouth crispy-brown home-fried potatoes with chunks of vegan bratwurst-style "Bavarian sausage" and onion. Mmmm.

I've had so many people ask for the "secret" to the recipe, but as far as I can tell, there really isn't any great "secret", just a little time, patience and taste-testing... I think most of us just don't take the time to actually COOK real home-fried potatoes anymore, relying instead on those frozen, microwaved, flash-cooked, pressed-together atrocities that fast food places try to pass off as "potatoes". Blehh...

OK, I swear not everything we make around here is FRIED (there's the evil word yet again) though for some reason the last few posts have all mentioned the word. *sigh* What can I say? We go on jags. Doesn't everyone?
The "bratwurst" added to these are a newer vegan "sausage" product made by the Canadian company, Yves. They can be hard to find, but it happens to be the one brand my kids really like, so that's what we use here. Never gotten any complaints, even from those omnivores who've eaten (gobbled) these. Use whatever product you prefer, or skip them, though they do add a nice touch.

So... the potatoes. I paid attention this time (actually when my kids are in the kitchen, I always pay attention), took notes and pictures, and here ya go!!

Breakfast (or anytime!) Potatoes and Brats

6 Yukon Gold Potatoes, boiled until barely tender.
1 sweet onion (like a Maui or Walla Walla)
2 or 3 Yves vegan bratwurst (Bavarian sausage-style) links, "classic" flavor

coconut oil
Lawry's (or similar style) all-purpose seasoned salt
garlic and onion powder
black pepper

In my daughter's words, (she imagines herself the next Food Network star...) here's what you do:
"These work best in an electric skillet. I don't know why, just do them that way. That's the secret.
To start, melt a spoonful (about 1 Tbsp.) coconut oil in the electric skillet - only use coconut oil. Nothing else works right.

Then, since onions hurt your eyes, have your Mom cut the onion into smallish chunk-things. (Take off the peel of the onion first of course). Put the onion in the skillet. Turn the heat on low while you cut up the potatoes. The onions should barely be turning clear when you add the potatoes.

For the potatoes: While they're still warm from boiling, cut the potatoes into medium-large chunks. Like each potato is cut into about ten pieces or so. Put in the pan with the onions and turn heat up to med. high.

Cover pan and cook about 5 min (check a couple times until you get the hang of how hot your pan is...) until getting nicely crisp and med brown on the bottom. Turn in big "sections" don't break them up. (All the potatoes and onions will stick together but that's OK) Leave alone, covered for another 5 minutes or so until the next side browns.

While the potatoes brown, cut the sausage into thick slices.

Now stir and break the large "sections" of potatoes and onions apart and then 'smoosh' them all flat in the pan. Season to taste, a couple good shakes (a little more heavily than you might think you need) with Season salt, garlic and onion powders and black pepper. Gently stir seasonings in.
Put sausage pieces in the pan and stir in and 'smoosh' flat again. Brown the potatoes on one side again, and turn after a few minutes again. Do this a couple more times, stirring and breaking apart and gently 'smooshing' until potatoes are falling-apart with crusty brown pieces and the sausages are browned too..
Serve with lots of ketchup and Tabasco."