It’s true, sometimes I crave the smell of rosemary. Today was one of those sometimes. In Nice, I remember sticking my head out the car window on any given highway to take a deep breath of that rosemary air because the stuff grows wild everywhere. Couple that with the view of bougainvillea cascading down just about every building you can find, and wow. It’s a treat for the senses and often, I can’t help but miss it. Conversely, on any given highway in Florida you mostly smell garbage and roadkill, and I definitely wouldn’t eat any random herb growing off I-4 down here, so I couldn’t really tell you what triggered that memory.

ANYWAY, I was inspired. I made a marinade so delicious, it disappeared in about 20 seconds flat leaving me with no time at all to find my camera and snap a picture! Like it was born to do so, this marinade will roll down some new potatoes and blanket them with the most aromatic, delicate yet delectable layer a potato has ever seen. It’s one of those sauces you can’t wait to sop up with a piece of baguette once you’ve cleared your plate, and brings you so close to Provence you can spare yourself the $700 ticket.

You’ll need: 

about 1/3 cup extra virgin olive oil (depending on how much marinade you need)

1/2 cup water

2 tbsp fresh rosemary

1.5 tsp thyme

2 cloves garlic, peeled

1lb new potatoes/fingerlings (anything waxy)



Bring about 1/2 cup of water to boil in a very small saucepan and add the rosemary and thyme. Remove from heat, cover for 5 minutes. Combine oil, peeled garlic, herb-infused water, and salt in a food processor and process away! Brush it over raw, quartered new potatoes or fingerlings and let sit for at least 15 minutes (overnight would be even better, I think). Bake about 40 minutes or until a fork would pull them apart easily. It sounds highly unimpressive, but once you blend, it turns this deep golden color and suddenly seems creamy like butter and that’s when you fall in love. 


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