Rosemary (Rosmarinus officinalis) is a flavorful herb that’s celebrated for its role in the culinary world, especially in Italian dishes. Rosemary Vitality™ essential oil lends a uniquely herbaceous taste to every dish it’s featured in, making it perfect for many savory recipes. Here is an amazing recipe shared by one of our team members. Thank you for sharing Catherine and I hope you all enjoy it as much as her family does.
ROSEMARY OVEN ROASTED POTATOES
2-3 LARGE POTATOES
2-3 MEDIUM ONIONS
2 TBSP DICED GARLIC
2 TBSP FINELY CHOPPED GREEN ONIONS
3 TBSP GHEE (DIRECTIONS INCLUDED)
1 DROP ROSEMARY ESSENTIAL OIL
SALT AND PEPPER TO TASTE
1 STICK OF BUTTER
- SUPPLIES: LARGE BOWL, CUTTING BOARD, SAUCE PAN, KNIFE, COOKIE SHEET, 2 LARGE SPOONS
- Preheat oven to 400*
1. Unwrap your stick of butter and place in the sauce pan, place on burner over the lowest setting available. This will slowly be melted, do not boil, do not stir.
2.Peel and thinly slice onions. Place into your bowl. (If your eyes water, place and drop of Thieves Essential oil onto the handle of your knife or a cotton ball.)
3.Cut potatoes into bite size cubes. Place cubes in bowl with onion. (Do NOT peel)
4. Dice garlic cloves, sprinkle over potatoes and onions. Finely chop Green onions. Sprinkle like garlic.
- By now your butter is melted. The top should be a rich golden color and underneath that will be a creamy white substance. The top is ghee, this has a high heat point, perfect for frying and baking. The creamy part is that rich, salty sweet deliciousness that makes butter butter. 😉 carefully remove the rich golden liquid from the pan and place in glass jar or bowl. Save the creamy part for later.
5. Pour approximately 3 TBSP of the ghee over your potato mixture. Toss to coat.
6. In a glass bowl, place the amount of sea salt you wish to use. Add one drop of Rosemary essential oil, stir to distribute thoroughly.
7. Sprinkle the fresh cracked pepper to taste, and the salt and oil mixture over potatoes and give it all a final stir, and spread evenly onto a cookie sheet.
8. Bake about 20 minutes. Poke the potatoes with a fork to check for tenderness. Be careful not to burn the onions.
Remove your potatoes from the oven, place into a glass serving bowl and drizzle 2 TBSP of the creamy butter goodness over them, toss to coat.
***Recipe and Photos property of Catherine Corn, with use and publication rights granted to Country Oilers .