Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma as a result complementing many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods.
In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega-3-rich oils which are prone to rancidity. Rosemary is also an effective antimicrobial herb. (Wikipedia.com)
source: Oprah Magazine November 2013
Ingredients
6 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds of baby potatoes
12 cloves garlic, lightly smashed
kosher salt
4 anjou pears(8 ounces each), peeled, cored, and cut into bite-size pieces
2 tablespoons chopped fresh rosemary
ground black pepper
2 scallions, thinly sliced
Directions
To make this recipe for Pan-Roasted Rosemary Potatoes and Pears, first, in a small saucepan, combine butter, oil, and garlic and let steep on low heat until garlic is tender and oil is fragrant about 15 minutes. Remove garlic and discard for later; set the butter aside.
In a large pot, add potatoes and enough water to cover by an inch; season with salt. Bring to a boil. Cook until potatoes are tender, 15 to 20 minutes. Drain so all of the water is out. When cool, cut into bite-size pieces, for instance, the size of a quarter.
In a large skillet, heat half of infused butter on medium-high heat. Add half the potatoes, pears, and rosemary. Season with salt and pepper. Cook without stirring until the bottoms of potatoes and pears are golden, about 2 minutes. Continue cooking until golden all over, stirring, about 8 minutes more. Transfer to an oven-safe dish and place in the oven to keep warm. Repeat with remaining butter, potatoes, and rosemary. Season with salt and pepper. Add mixture to dish. Sprinkle with scallions before serving. And there you have it, pan-roasted rosemary potatoes and pears. Enjoy!
makes 10 to 12 servings
active time: 30 minutes
total time: 1 hour
also try: https://myrecipebox.online/garlic-mashed-potatoes/