The other night I was hard at work with no time to prepare a good meal. So, my super sweet boyfriend offered to cook up a salmon steak with asparagus, but what to put with it? We decided on golden roasted rosemary potatoes. They offered a hearty warmth that perfectly balanced the meal. They were simple to perpare and the rosemary added another dimension of flavor and fragrance.The salmon and the asaparagus were excellent, but the potatoes stole the show.
To make this recipe for 2 persons: use 2 to 3 small golden potatoes and quarter each twice. drizzle with evoo. dash of salt, pepper. sprinkle with rosemary and top with grated gruyere or parmesean cheese -to give it a golden crust. add a little chopped onion to give it even more flavor. Bake at 400 degrees for about 20 min or until soft.
We washed it all down with a delicious, $10 Cab. Sauv from Argentina (purchased at Whole Foods). It worked perfectly with the buttery flavors of the potatoes and salmon.
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