I am SUPER excited about today’s post. First off, I get to brag about one of my very lovely food blogging friends. Second, I get to share an AMAZING recipe with you. Third, I get to do a giveaway. So much goodness in one place!

Aimée Wimbush-Bourque is a friend I met through blogging that I am beyond grateful to know. She is lovely and talented and I am lucky to have her as one of my people. Her blog Simple Bites is wonderful and she is truly an inspiration to me. The woman pretty much makes everything from scratch. When you grow up on a homestead AND you’re a professional chef you tend to do that sort of thing. I know I will never be an “Aimée” myself, but one can always dream…and at least I try!

Aimée just published Brown Eggs and Jam Jars and I am so happy to share this beautiful cookbook with you today! (Congratulations, Aimée!) My friend Allison came over this morning and we made a couple of Aimée’s recipes from the book. It was such a lovely morning, spending time with a friend making recipes written by another friend. I’m feeling all aglow with cheesy friend-i-ness!

Today I get to share Aimée’s recipe for Crispy Rosemary Roast Potatoes with you. Holy HANNAH, people. So good. Allison and I basically ate the entire batch. (We won’t talk about how many potatoes that was!) The technique for cooking the potatoes coupled with a cornmeal coating made for truly perfect roast potatoes. Perfect and dangerous. I wasn’t kidding when I said Allison and I ate an ENTIRE BATCH. At 10:30 in the morning, mind you. SO GOOD.

Anyway, Aimée’s book is filled with similarly wonderful recipes and I highly recommend you buy the book immediately! Right after you enter today’s giveaway, of course!

We are giving away a copy of Aimée’s beautiful book to one lucky, randomly-selected winner! Simply leave a comment telling us your favorite thing to make from scratch and you’re entered! Aimée is all about going homemade, so I think chatting about our favorite from-scratch recipes is the perfect way to celebrate her book launch! So, to recap, to enter the giveaway please leave a comment telling us your favorite thing to cook/make/bake from scratch by Midnight PT on Wednesday 3/11/15.  Prize needs to be shipped to a U.S. or Canadian address.

And with that I give you Aimée’s recipe for some of the best potatoes you’ll ever eat. Enjoy!

Crispy Rosemary Roast Potatoes

 

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This recipe is from the book "Brown Eggs and Jam Jars" by Aimée Wimbush-Bourque and makes some of the best roast potatoes this side of anywhere!

Author: Aimée Wimbush-Bourque

Serves: 6

Ingredients

• 2 pounds red potatoes (about 6-7 medium), peeled (Please note that I totally did NOT peel the potatoes, whoops! Sorry, Aimée! They still came out perfectly)
• 2 teaspoons salt, divided
• 2 tablespoons cornmeal
• ½ teaspoon black pepper
• ¾ cup olive oil
• Leaves from 2 sprigs fresh rosemary, minced, plus more chopped for garnish (I also forgot to mince the rosemary leaves...can you tell Allison and I were chatting while making the recipe? Again, everything tasted great.)
• 8 fresh garlic cloves, peeled

Instructions

1. Position a rack on the lowest level of the oven and preheat oven to 425ºF (220ºC).
2. Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
3. In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with cornmeal and toss gently to coat.
4. In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
5. Carefully add the cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20-25 minutes or until golden all over.
6. Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea slat if desired. Serve at once.

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OTHER RECIPES YOU MAY LIKE:

• Leftover Boiled Potato Problem Solved
• Roasted Garlic and Fingerling Potatoes
• Roasted Japanese Sweet Potatoes

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Wusthof Classic Chef’s Knife
• Olive Oil Cruet
• Cuisinart Classic Stainless Saucepan
• OXO Good Grips Mixing Bowl Set with Handles
• Le Creuset Enameled Cast Iron Skillet