This is one of our favorite dishes to make in the Fall. We made this dish quite a few years ago after first discovering it at a restaurant that is long gone called “Dixons” which was located in downtown Denver. Then we had similar potatoes at another Cherry Creek favorite restaurant called “Piatti.” They added sweet potatoes. So we combined the two along with lots of rosemary.
#rosemary #fallpotatoes #naturallightphotography #piatti
Fresh Rosemary from the garden.
Priscilla photo styling...
Rosemary Potato Medley Recipe
serves 4-6 people
2 russet potatoes cubed (half to 3/4 inch cubes)
2 sweet potatoes cubed (same)
5 sprigs of rosemary (no branches) chopped lightly
Olive oil
a good sprinkling of sea salt
a good sprinking of pepper
Cube potatoes and place in a large bowl. Drizzle olive oil on potatoes to stir and coat. I do sprinkle the potatoes with a bit of salt and pepper but not much because I add more before serving. We like to use a iron rectangle pan and place on the grill at 350-400 degrees. But if your using the oven you can still use a iron pan or a 1/2 sheet pan using the same temperature. This takes approximately 30 minutes. 20 minutes into the cooking process we add the rosemary. I add more salt and pepper before serving.