Saturday, April 30, 2016

Rosemary Red Potatoes & Parmesan

In Tennesee the spring has all the promise of getting here but hasn’t quite delivered yet. We are stuck in the in-between phase of warm sunshiney days and gloomy rainy ones. In the midst of the waffling back and forth, farmers are putting out old root vegetables from their root cellars to tide us through the in-between period of spring-feeling weather and spring-delicious crops.
I returned from a week-long business trip in Dallas this week where, it’s true, everything is bigger in Texas. And after 5 days full of eating and drinking food that I hadn’t prepared, I was ready to get back in the kitchen for some basics. Last night I was so tired after the travel day from hell. We got on the plane, sat there for 2 hours, then got off the plane, then they found us a new plane, then I finally arrived in Nashville wanting nothing more than my couch and cuddles from my dog. I promptly made several pieces of Sourdough bread from Village Bakery and Provisions with peanut butter, followed by one more dessert slice of bread with Tennessee Mountain Honey atop it from Strange Honey Farm. Side note - Matt and I had the pleasure of meeting Carol Hagan from Queen Bee Pollinators at the Nashville Farmer’s Market last weekend and she said if you just text her “Honey” that she’s been known to deliver! (615-828-8405)
I had more bread and honey for breakfast this morning and then after several loads of laundry and cups of coffee, cursing my bank for a recent notice about my mortgage rate going up, and talking with my mom about my sick grandmother, I decided I needed a little kitchen therapy.
I hadn’t gone to the grocery store yet, and after throwing away various greens I wasn’t home to cook, I decided on some red potatoes from Kirkview Farm that had survived the week with Parmesan in the cast iron. You could add this to a side of eggs, it kind of reminds me of breakfast potatoes. Personally I was regretting cooking in the cast iron skillet initially but when things got too hot I added a bit of water and it made it simmer and meld together better than I’d imagined. The fresh salty parm on top adds just the right flavor combination. I tested it with a little Frank’s Red Hot, but I don’t think it needs it – it’s complex enough on its own. Be sure and let the potatoes crisp just a little in the pan. Enjoy!
Rosemary Red Potatoes & Parmesan
Serves 1 (increase as needed)

2 garlic cloves, minced
½ white onion, diced
2 red potatoes, quartered then sliced
Have the following at the ready: Grapeseed Oil, salt, pepper, dried or fresh rosemary
Heat the cast iron skillet to medium heat with a tablespoon of Grapeseed Oil. Add garlic and onion and saute for about 5 minutes or until smelling flavorful. Add a dash of salt and pepper while it cooks. Toss in the potatoes and a teaspoon of rosemary. Stir and cook for another 10 minutes or until the potatoes are tender. As it gets a smoky and hot and you fear for your potatoes, add some water and turn down the heat just a skosh to let is simmer off.  Finish with freshly grated Parmesan cheese, let it melt, and enjoy.