What’s better than gathering with friends over some seriously awesome food? Not much, especially when this gathering is outside in 55 degree January weather. In Ohio. Yes, you read that correctly.
Over the weekend, we had the pleasure of joining my friend Michelle and her family for an incredibly fun outside picnic brunch. If I haven’t told you before, Michelle is a wizard at parties. Seriously, she throws the most incredible themed gatherings that you can’t help but get swept away in. I am pretty much in love with every one she has written about, but I am particularly partial to the Dr. Seuss Party and the Parisian Brunch. Luckily, she blogs about all of them, so I can live vicariously through her immensely creative mind.
I was so excited to join her and her family for a winter picnic brunch. A Michelle party? Puh-leeze, I am totally there. Everything about the morning was ideal – being outside in the crisp, yet unseasonably warm air, drinking coffee, eating amazing little quiche-in-jars and watching the kids play on puddle-filled slides. Okay, the puddles made for some wet little bums, but they didn’t seem to be concerned about it.
My contribution to the feast were these slightly complicated looking, but embarrassingly simple little roasted potatoes. Everything about these potatoes was a breeze to make, and yet they were warm and crisp and the perfect little brunch potato.
The only thing I wish I had done was salt them just a touch more. It’s as if just a wisp more of salt would have sent them from good to great. So of course, being the crazy person I am, I whipped up a second batch immediately upon arriving home and salted them to my liking. I think I was hoping for that salty, breakfasty, hash brown potato flavor but presented in a fancy little package. A little extra salt did the trick on the second batch and my perfect potato dream was achieved.
I am already planning on what to bring to the next picnic brunch; because I am banking on their being a next time it, I loved it so much. Thanks, Michelle!
Roasted Rosemary Accordion Potatoes
Adapted from Ina Garten
3 lbs baby potatoes (red, gold or a mixture), scrubbed
2 Tablespoons olive oil
2 tablespoons fresh rosemary, minced
Salt and pepper to taste
Preheat oven to 425 degrees. Grease a rimmed baking sheet with non stick spray and set aside.
Prepare potatoes: taking a potato, slice a thin piece off the bottom, creating a level surface for the potato to rest. Slice the potatoes into 1/8 inch slices, leaving the slices attached at the bottom of the potato (do not cut all the way through). If you are having a difficult time keeping potatoes together (like me), place the potato on a large spoon while slicing to help avoid cutting all the way through.
Place cut potatoes on baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Toss to coat and spread potatoes, sliced side up, around the pan.
Roast for 50-60 minutes, flipping potatoes half way through cooking time, until potatoes are golden and cooked through.
Taste potatoes and adjust seasoning as needed and serve.