At the start of summer, my friend D. wanted to talk to me about opulence. As that meeting is imminent, I will be all ears. Especially since opulence these days lies in a number of anonymous benefactors putting edible things on my doorstep. Recently, this pile of fragrant rosemary. So I dropped the Green Bean Extravaganza to tend to the oily herb.
After the rosemary lay on my kitchen counter for a day, chasing the last of the summer bugs, a faint memory came to me of a picture in Ros! e Elliot’s Vegetarian Superchef and grilled potatoes on rosemary skewers. So I married the potatoes that I hadn’t eaten all summer with the surprize visitor.
Rosemary skewers with potato
potatoes, steamed until just done and cool enough to handle
olive oil and a brush
rosemary branches, 10 inches / 25 cm, leaves removed, save at the top
some coarse salt (optional)
Preheat the oven grill to 220 °C.
Take a knife and make a pointed ending, like a quill, out of the ending of the rosemary branches (great fun!). Skewer the potato pieces on them.
Coat with olive oil, sprinkle with some coarse salt, and watch this, 5-8 minutes max, turn off the oven when the rosemary starts wafting through your kitchen.
Unless you really do have a good reason to have the firebrigade to stop by when the rosemary spontaneously combusts in your oven.
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