Tuesday, March 24, 2015

Roasted Yukon Gold Potatoes + Secrets and Discovery of Raw Milk

I have really, really, really, really, really, really, really, really, really, really, really, really exciting news, but I can't tell. Not yet. I'm absolutely, downright horrible at keeping secrets, the suspense kills me! Never give me your secrets unless you want the secret no longer to be a secret because my excitement over secrets always wins, I'll spill the beans to the very next person I converse with no matter who they are I cannot contain joy! So why am I showing you a picture of a cow? Because this secret I can tell - whew! I thought I would explode at the thought of keeping all my secrets. Here it is: I've converted my family to raw milk and IT. IS. SO. FANTASTIC! Oh, yeah - and I roasted some potatoes that were kinda really fabulously delicious and I want you to have the recipe because it was really ridiculously easy. 

These potatoes are super simple, fast, tasty and easy enough for weeknights. Season up some potatoes  that have been pricked with a fork with olive oil, dried rosemary, grey sea salt and freshly ground black pepper. Cover the dish tightly with tinfoil and bake for about 45 minutes. Remove the tinfoil and allow the potatoes to get a little more crispy and you're done! Easy weeknight side which could be prepped in the morning and popped into the oven when you get home at night. 
Still wondering about the raw milk? Well the kids (and the husband) haven't yet called foul play (super, double, triple, quadruple, hexaruple YAY) which is surprising since the 2.3 times I've tried to pull a coconut milk in the cereal ploy on them I was caught red handed at the first slurp. The weight and texture of the milk is heavier, more like a 2% or whole milk. And the flavor is, like, well - milk! Really, really fresh milk full of enzymes and bacteria that are improving our gut health all while supporting a local farmer's family. Plus, raw milk makes the most drop-dead gorgeous homemade pudding. If you're storing raw milk you'll want an air-tight container, like this pitcher from Amazon.


Roasted Yukon Gold Potatoes

Any amount of small to medium-sized Yukon Gold Potatoes
Olive oil
Dried rosemary
Grey sea salt
Freshly ground black pepper

Preheat oven to 375ºF. 

Prick the potatoes with a fork all over and place inside a roasting dish. Drizzle with olive oil and massage oil into potatoes. Sprinkle dried rosemary, salt and pepper over potatoes, give that another massage. Cover dish tightly with tinfoil and place into hot oven for 45 minutes. Remove foil and bake another 10-15 minutes until skins are a little crispy. Remove from oven and serve split open with pats of butter. 

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I'd love to hear all about your kitchen adventures! Xo, Becki