All content copyright Katrina Hall 2008 through 2017

Thursday, May 7, 2009

garlic and rosemary potatoes for breakfast


What a great way to start this rainy day! Peeled potatoes are sliced thickly and parboiled. Drain and let dry, then brush with clarified butter ( so they won't burn) and place in a 400F oven for half an hour. Turn and sprinkle with coarse salt, fresh rosemary, and finely diced garlic. Place back in oven and cook another 15 minutes, or slide under a broiler until gently browned.
Serve with a smile.
Enjoy your day!
* To clarify butter:
Place unsalted butter, cut in pieces, into a small saucepan. Turn heat to medium and melt butter gently. When the butter foams up, skim off the foam and remove from heat. Carefully pour off the melted butter into a container, leaving the milky residue in the bottom of the pan. That milky residue is what can turn butter brown when heated, then black and bitter. Clarified butter has a marvelous toasty taste, and can be used for cooking at higher temperatures ( like sauteing) without burning.

2 comments:

Martha said...

garlic and rosemary potatoes are good for any meal! I often roast extra at dinnertime purposely for breakfast use.

katrina said...

Good morning, Martha! I often do the olive oil and rosemary spears, roasted in a hot oven along with a chicken, but using clarified butter gives these potatoes a totally different taste which I love. Happy to see another potatoes-for-breakfast fan!