Garlic-Rosemary Creamer Potatoes

Why I am Constantly Writing Things Down

I’ve been made fun of A LOT for this throughout my life, but I need to jot down pretty much everything.  I don’t usually feel it necessary to keep these notes, but I am borderline obsessive about note-taking.  I’ve been doing it since I was a kid:  on every unused napkin and tissue was riddled with notes, the back of my toy box became my “note space.”  I even distinctly remember using the back of a box that contained one of those Easter bunny-shaped chocolates to jot down a thought.  I am the reigning Post-It Queen, going on 15 years now.  Some of my friends called me Secretary, but mostly in mockery because my handwriting was terrible.  They even gave me this poster:

13213955

 Thanks to Evernote, I don’t need to carry a pen and paper everywhere, and it gets used.  A lot.

The important question:  why on Earth do I do this?  Well, rest assured, I do have an answer to this, and even know where it comes from.  It stems from one of my mother’s constantly-repeated idioms:  get it in writing.  My mom was/is the queen of repeating innate phrases such as this, and unfortunately, they pretty much all stick.  It became a habit that I can never break:  all of the to-do’s and ideas and dreams and fantasies and fears I possess always get written down.  Daily.

But, it became more.  I started to write down direct quotes from conversations, movies, and songs.  I started to write down actions of encounters, meetings, and moments I felt I needed to hold onto exactly as it happened.  And I realized that’s why I write it down:  I need to remember these words and actions as they transpired, and not later on, convoluted and influenced by my own emotions.  No one’s memory is perfect, and NO ONE’S memory can be unbiased.  I need the most objective, true-to-form,  in-the-moment recording that I could obtain.  Reflection is very important to me.  When I reflect on these things, I want the most honest versions of them.  If the moment arises that I need to reference something with someone else, it will be what was actually said, and not what I think they said.  Humans are highly emotional beings, and I am no exception.  I am also a very sympathetic person, and I strive to maintain fairness and mutuality in my encounters.

If you want an honest version of a potato, try this side dish.  Olive oil and a few spices, and roast.  It let’s the potato be it’s self, true-to-form.  I already wrote it down for you.  Enjoy 🙂


Materials:

  • cutting board and knife
  • cookie sheet and aluminum foil
  • cooking spray
  • spatula

Ingredients:

  • 1-lb creamer (small, red) potatoes, scrubbed and pat-dry
  • olive oil, for coating (about 2 T)
  • rosemary to taste
  • garlic (minced or dry) to taste
  • salt and pepper to taste

Directions:

  1. Preheat your oven to broil, or to at least 400 degrees.  Line your cookie sheet with aluminum foil and spray with cooking spray.
  2. Cut your potatoes in half, then in eighths, if you’re working with large potatoes.  If you’re working with small creamer potatoes, cut into quarters. TIP:  the smaller and more consistently cut your potatoes are, the faster and more consistently they will cook!    FullSizeRender (4)
  3. Place your potatoes in one even layer on your cookie sheet.FullSizeRender (3)
  4. Lightly coat with olive oil, then with seasonings to your taste preference.  You can toss your potatoes around and/or mix with a spoon or spatula.FullSizeRender (2)
  5. Bake for about 35 minutes, mixing at least once (half way through) by shaking up the pan.  The potatoes will be done when they are crisp on the outside, and creamy in the middle.FullSizeRender (1)
  6. Enjoy!FullSizeRender

Garlic-Rosemary Creamer Potatoes

  • Servings: 4-6
  • Time: 45 min
  • Difficulty: easy
  • Print

FullSizeRender

Materials:

  • cutting board and knife
  • cookie sheet and aluminum foil
  • cooking spray
  • spatula

Ingredients:

  • 1-lb creamer (small, red) potatoes, scrubbed and pat-dry
  • olive oil, for coating (about 2 T)
  • rosemary to taste
  • garlic (minced or dry) to taste
  • salt and pepper to taste

Directions:

  1. Preheat your oven to broil, or to at least 400 degrees.  Line your cookie sheet with aluminum foil and spray with cooking spray.
  2. Cut your potatoes in half, then in eighths, if you’re working with large potatoes.  If you’re working with small creamer potatoes, cut into quarters.  TIP:  the smaller and more consistently cut your potatoes are, the faster and more consistently they will cook!
  3. Place your potatoes in one even layer on your cookie sheet.
  4. Lightly coat with olive oil, then with seasonings to your taste preference.  You can toss your potatoes around and/or mix with a spoon or spatula.
  5. Bake for about 35 minutes, mixing at least once (half way through) by shaking up the pan.  The potatoes will be done when they are crisp on the outside, and creamy in the middle.
  6. Enjoy!

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