Rosemary roasted potatoes

Contributed by Preston Maring, MD

Rosemary roasted potatoes
Returning to the market for their second introductory week will be the kiwi grower and the purveyor of out of season hothouse organically grown tomatoes. Our potato source will return next week. I wasn't sure what to do with kiwis other than use them on fruit tarts. After some trial runs, expect some good recipes. For now, try eating a kiwi like a soft boiled egg. Rather than try to peel it, cut it in half and scoop it out with a rounded spoon. It has a wonderful light fresh taste. For the main ingredient used in the recipe of the week, look for the return of Oh Tommy Boys Farm on February 13. I have mainly used new red potatoes in the past and am now learning which of the 20 kinds available work well when roasted. These will make your home smell good.


  • As many potatoes as you or your family want (ask for the best kind to roast), cut up into bite sized chunks
  • Olive oil
  • Kosher salt
  • Chopped fresh rosemary from your yard or a neighbors. about 1 Tbsp per pound of potatoes


Preheat oven to 425°. Toss the cut up potatoes with olive oil, kosher salt and chopped rosemary. Roast on a cookie sheet or in a roasting pan until dark brown, about 40 minutes.

Nutrition Information (per serving)