July 22, 2009

Baby Potatoes wth Rosemary Butter

New Potatoes are plentiful during the summer months, so I thought I would take advantage and make this very simple and yummy side dish.

Wine Pairing suggestion: Pinto Noir would be great here because it has a red wine flavor and complexity, but a white wine texture, so it would match nicely with the earthy potatoes, and is a light enough red to enjoy during the hot summer months. Remember this grape as being a great go-to with other earthy ingredients, such as mushrooms and truffles, beets and other root vegetables.

Baby Potatoes with Rosemary Butter
Serves 4
12 small to medium new or baby potatoes
2 tbsp finely chopped fresh rosemary
1/2 cup of unsalted butter
freshly ground pepper
large flaked sea salt to taste
Boil the potatoes in salted water until just tender. Drain well.
Melt the butter in a large, heavy skillet. Add the rosemary and potatoes and mix well. Continue cooking, stirring frequently, for 5 minutes, or until the potatoes are thoroughly coated in rosemary butter and are starting to brown.
Serve potatoes in a large bowl and sprinkle with sea salt and pepper. Serve immediately.

1 comment:

♥peachkins♥ said...

I love the different colors of potatoes that are available there!