Once the weather starts to cool down a bit, Sunday afternoons turn into my most cherished part of the week. In my opinion, it is hard to top a day that revolves around family, food, and fun! Whether we are preparing for the week ahead, trying out a new recipe, or cooking our favorite pot of chili, I almost always get to spend some time in the kitchen with my family on Sunday afternoon.
With Fall finally deciding to show its face this past weekend, we kicked off our season of Sundays with an afternoon of yard work, football, and a healthy dose of cooking together in the kitchen. All three of our children helped bake a batch of Oatmeal Chocolate Chip Cookies and my 7-year-old was the self-appointed sous-chef for the evening. She is extremely independent, especially in the kitchen, so I tried to choose a menu that would complement her skills and allow her to do a large amount of the preparation on her own. We ended up making grilled shrimp, Oven-Roasted Rosemary Potatoes, Brussels sprouts, and a large salad for dinner, and she was an excellent assistant!
Kennebec potatoes and rosemary were part of my Seasonal Roots basket this week, so I decided to make one of our family’s favorite fresh and easy sides: Oven-Roasted Rosemary Potatoes. I love this recipe because it is easy to make, it goes with almost anything, and everyone will eat it. My daughter was able to make this dish with very little assistance on my end, and she was extremely proud of the final result.
Kennebecs are a hefty, universal potato with an oblong shape and stouted ends. They have a thin skin, a firm and starchy flesh, and minimal water content, making them a popular choice for potato chips and French fries. Fans of the Virginia-based Route 11 Potato Chips can vouch for their yumminess!
Kennebec potatoes can also be baked, mashed, or roasted, and work perfectly in potato salads, curries, soups, and stews. Just remember to leave the skin on the potato so you can take full advantage of the nutritional benefits that it has to offer, including potassium, niacin, riboflavin, thiamin, vitamin C, and fiber.
Oven-Roasted Rosemary Potatoes
1 ½ pounds Kennebec potatoes (you can also use red, fingerling, or a mixture)
1/8 to ¼ cup of olive oil
2 tablespoons fresh rosemary, minced
3 cloves garlic, minced
¾ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 400 degrees F.
Chop potatoes into uniform bite-sized pieces and place in large bowl with olive oil, rosemary, garlic, salt, and pepper.
Toss until potatoes are evenly coated and spread out evenly onto a baking sheet.
Bake for at least 1 hour, tossing a couple of times throughout, until browned and crisp. Season to taste and enjoy!
*If you aren’t already a Seasonal Roots member, come join us. It is the easiest way to ensure that your family has access to fresh, locally grown food on a weekly basis, and we deliver to your doorstep for free!
Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.