Tuesday, July 13, 2010

Rosemary Garlic Smashed Potatoes

As of the last day or two, the current weather, rain, has me feeling a tad down (that paired with other events).
Although, I love looking out one of my kitchen windows to see the luscious green foliage enjoying the summer showers. What a comforting sight to see foliage! What a change from the city where I once lived!
To further comfort myself, I decided to indulge in a trip to Harry's Farmer's Market where I continued to buy food I don't need. I found the cutest potatoes there (I know they are always waiting for me when I arrive). If you don't have these tri-color potatoes, you could just use the tiny red potatoes, which I think might be called summer potatoes? Not sure, but I continued to make a lovely side dish.





Okay, maybe they aren't the most glamorous of side dishes, but if you pile the finished ones in a small lightly-colored bowl, a Martha effect ensues. It is a Good Thing.

Smashed Potatoes
small bag of small potatoes (about 15-20)
sprig of fresh rosemary
2 cloves minched, smashed garlic
2 T butter
2 T olive oil
salt, pepper

1. Boil potatoes until a sharp knife sticks into and comes out of the largest potato fairly easily. Drain.
2. In a large skillet over a medium-low flame, melt butter and oil and add garlic. Cook garlic just a minute, do not let brown.
3. Add in drained potatoes. With a large spoon (I used a soup ladle), lightly press down on the potatoes until they give way slightly. This should form a smashed potato; the skin should be broken in a couple places.
4. Brown each potato on both sides and turn off heat. Toss in finely chopped rosemary. Serve hot.

Enjoy!

Wednesday, July 7, 2010

Hiatus

The current state of things:
Well, the "college cook" is virtually nonexistent at the moment; it's more like "the college cook who lives at home in the summer time but is still working her butt off to take a class downtown and to make money when she can." Basically, I still cook, and in a lovely, newly-remodeled kitchen, but the fact that I get embarrassed from taking pictures of the food I love to cook stands in the way. I guess embracing the fact that I love food and that I like to invent and share new ideas with people is the best way to be embarrassed. So I vow, from now on, to work harder at my passion, to not be embarrassed to take pictures of food, and "to live by the girl scout law."
Have a good night!
Eat well!