Have you noticed that Facebook has changed lately? It’s less about friends posting useless updates about their meals and the traffic they’re stuck in, and more about passing around Victorian inspired pictures with goofy quotes on them. It’s not that I dislike the quotes, I actually like most of them (especially the goofy pet shots), but I guess I miss the mundane life updates of the people I follow, like “Jules is at work” or Charles “just ate a burrito the size of his head”.
Ah, the good o’l days….
Another thing I randomly missed recently was potatoes. My family is about as Irish as they get, and this girl grew up eating spuds… like every. single. day.
Needless to say, I rarely missed them back then, but once and a while, I get a hankering for a tater.
Typically I just toss a sweet potato in the micro for a few minutes and then mash it up with hot sauce or a squeeze of lime juice, but I was feeling a little fancy pants the other day, so I wedged them up and roasted them with rosemary and olive oil.
Oh man, were they good.
I used the white potatoes in the fridge that needed to get consumed before they grew legs and escaped, but I also tossed in a few Japanese yams. Have you ever tried them? I had not, but man was I impressed! They have a darker skin than sweet potatoes and they’re much sweeter.
I highly recommend giving them a whirl.
- 4 potatoes of your choice, I used a Japanese yam and 3 yellow potatoes
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of dried rosemary
- salt and pepper
- Rosemary spring for garnish
- Preheat oven to 450
- Cut the potato into bite-sized wedges
- In a large bowl, toss potatoes with oil and seasoning
- Bake for 30 to 40 minutes or until golden brown