WITH FRESH ROSEMARY
This week’s recipe is designed for heating the potatoes in a skillet, on the stove-top, at the last minute. The oven on Thanksgiving is usually very busy, but these potatoes can be made up to a day ahead, refrigerated, and heated 10-15 minutes before serving. And, yes, they can be served with gravy!
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 cup water
• ¾ teaspoon salt
• ½ teaspoon white pepper
• 2 pounds russet potatoes, washed and cut in bite-sized cubes
• 2 tablespoons fresh rosemary leaves, finely chopped
• Place the oil, butter, water, salt and pepper in a large saucepan or skillet, with a lid, set over medium-high heat.
• Add the potatoes, ideally in one layer, and bring to a boil. Raise heat to high, cover and cook for about 8-10 minutes, until the water is mostly evaporated.
• Reduce heat to medium and continue cooking, covered, for another 10 minutes, or until the potatoes are fork tender. (The potatoes may be cooked to this point up to a day ahead. Cool, cover and refrigerate.)
• Add the fresh rosemary and cook over medium-low heat for about 5 minutes, stirring often to prevent sticking. (If potatoes are cooked ahead through step 3, remove from refrigerator to bring to room temperature before heating. Potatoes may need to be cooked longer if they are cold from being refrigerated.)
THE SATSUMA SACK IS BACK!
Sign up today to receive a bag in your regularly scheduled deliveries for just $10.00! Delicious and full of vitamin C these little beauties liven up any fruit bowl in the winter months.
Simply reply to this email and we will add them to your orders going forwards, subject to availability. Typically only available until the end of December so what are you waiting for? Get back to the Satsuma Sack today!
DELIVERY DAY CHANGE – THANKSGIVING WEEK
• Tuesday deliveries will now be on Monday, November 21st
• Wednesday deliveries will now be on Tuesday, November 22nd
• Thursday & Friday deliveries will now be on Wednesday, November 23rd
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This recipe is by Betty’s Organics friend and customer Terri Pischoff Wuerthner, a Sonoma County food writer specializing in recipe development and testing – www.terris-kitchen.com Creamy Leek and Bacon Fettucine