Elevate a Classic: Rosemary Roasted Potatoes with Lemon & Parsley Salad
When’s the last time you heard somebody get super enthusiastic about rosemary? We can’t remember either, and it’s a shame because this hearty Mediterranean herb really is quite special. Rosemary’s benefits for skin? The extract helps to cleanse and soften (hence its appearance in our gentle PURE PLUSH Deep Cleansing Foam). Rosemary’s benefits for dinner? Well, aside from being quite healthy, it’s a simple way to elevate classic roasted potatoes. That’s why we turned to chef Jane Coxwell for this Thanksgiving-ready dish that brings rich color — and fragrant rosemary — to your table. Serving 2-3 (and super simple to make), it’s ideal for this year’s intimate gatherings.
This is a really quick and easy side dish that’s versatile and delicious. Rosemary is a great antioxidant and immune booster, while purple potatoes are also really rich in antioxidants so I use them when I can find them. If you can’t find purple potatoes, fingerlings are a particularly good substitution, but any other potato would do.
The parsley and lemon salad really brightens the dish, and is a useful little salad that can be used to top off other dishes like grilled fish or chicken.
For the potatoes:
1.5lbs purple potatoes, quartered
1-2 tablespoons of olive oil
2 sprigs of rosemary, with leaves pulled off and roughly chopped
5 thin slices of fresh lemon
2-3 cloves of garlic, skin on
For the herb salad:
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Pinch of sea salt
Freshly ground black pepper
1/4 teaspoon of honey
4 tablespoons of extra virgin olive oil
Handful of flat leaf parsley leaves
Pre-heat the oven to 400F. Place all the ingredients in a bowl and toss until the potatoes are evenly coated. Lay everything flat on a tray to roast in the oven for about an hour. About halfway though, remove the tray from the oven and mix everything up a little before returning the oven to finish. The potatoes should be fully cooked and soft, with some crispy edges. The garlic should be totally soft inside the skin.
Place all ingredients except the parsley in a bowl and whisk together. Give it a taste to see whether it needs more seasoning and adjust as necessary. Mix in the flat leaf parsley right when you’re ready to serve.
To finish the dish, place the potatoes on your plate, and throw the dressed parsley leaves over the them. Drizzle the extra vinaigrette over the warm potatoes and they’ll soak up the delicious dressing. Serve immediately.
Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.
Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.
Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.
Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.