Roasted Russet Potatoes

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!

6 Servings

roasted-pots
Ingredients:

• 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

Directions:
• 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! satsack
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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

Please phone the office or email us in advance and let us know if you need to change your delivery day. Thanks for your business & have a wonderful Thanksgiving!

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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