Rosemary Potatoes ♥ Recipe & Roasting Tips
Just in time for roasting fall vegetables, four tricks for roasting starchy vegetables like potatoes and winter squash using less oil without compromising on texture or flavor. Here in St. Louis, we're caught in that lovely 'bridge' between summer and fall. There's no deciding whether to slice up a quick Insalata Caprese to get the final fill of summer tomatoes or to tip over into autumn's vegetables. The solution? Salad for lunch, potatoes for supper! These Rosemary Potatoes, talk about comfort food when paired with Meatloaf . Turns out, however, that the technique used here for the potatoes can be applied to roasting other vegetables as well. Roasting vegetables, it's the number one way to draw out flavor and sweetness. But over the years, I've watched various recipes call for so much oil. Where A Veggie Venture allows for 1 tablespoon of fat per pound of vegetables (for most although not all recipes), other recipes call for four to eight times that. No w