California Dream: Vegan Garlic Rosemary Potatoes

IMG_0981Along with getting a pedicure with my cousin Dani, cooking with my uncle is now a tradition whenever I visit California.

Capie’s taste is classic American: meat and potatoes, but, fortunately for me, his cooking style is Italian, which means olive oil-based, so most most of his side dishes recipes are completely vegan (unbeknownst to him).

One dish that I really enjoyed making (and eating) was rosemary potatoes, made with fresh rosemary picked from my uncle’s front yard. And, being Italian, Capie adds a healthy amount of garlic to the mix (a stereotype for sure, but one that happens to apply to my family), and not much else.

It’s a simple and quick dish that packs a bright flavor. I recommend serving the potatoes with mixed greens, sauteed mushrooms, and a fine Italian wine, but saving some leftovers because they also taste amazing cold!

IMG_0985

IMG_0996Garlic Rosemary Potatoes

  • 1 bag of fingerling potatoes
  • 1 bag of red new potatoes
  • 1/4 cup olive oil
  • 1 bunch rosemary
  • 4 gloves of garlic, minced
  • 1/2 cup water
  • Salt and pepper (to taste)

Rinse potatoes and slice in half. Using a blender or food processor, blend the rosemary, olive oil, and water until smooth. In a medium bowl, add the potatoes and rosemary mixture and stir together until coated. Place potatoes skin side up on a cookie sheet and season with salt and pepper to taste. Bake at 450 degrees for 15-20 minutes, or until fork tender. Garnish with a fresh sprig of rosemary, and enjoy warm or cold.

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