Rosemary Yukon Gold Taters

If you cook them will they eat them? You bet! This recipe is so delicious, with its rich, buttery smooth finish; it’s a lovely and healthful way to incorporate veggies and fresh herbs into your diet. In this lesson you learn how to pick out good potatoes, the healing benefits of rosemary, and much more!

Rosemary Yukon Gold Tators

These tasty tators are a well-known Northwest crop. Their golden color contributes to the smooth way that they interact with your senses… like butter. Medicinally potatoes are used to neutralize body acids, and increase ones receptivity, nurturing, and compassionate nature (builds yin). Potato skins are VERY nourishing so be sure to eat the skin and all! Rosemary stimulates immune function, increases circulation, improves digestion, contains anti-inflammatory compounds, and is known to increase blood flow to the head and brain, improving concentration. In fact, in ancient Greece, students would place rosemary springs in their hair when studying for exams!

Preparation time: 5 minutes | Cook time: 45-50 minutes | Yields: 4-6 servings

• 1 ½ – 2 lb Yukon Gold potatoes (about 4 medium tators)
• 3 tablespoons olive oil
• 3-4 tablespoons fresh rosemary (dried is OK as well)
• 2 teaspoons sea salt
• 1 teaspoon pepper

1. Preheat the oven to 400 degrees.
2. Cut the potatoes in half lengthwise. Place them flat side down and cut in half lengthwise again. Make 4-5 horizontal cuts to create medium/large chunks of potato.
3. Place the potatoes in a 9×13 baking dish. Place the potatoes in the oven and roast for 25 to 30 minutes. Remove the potatoes from the oven and drizzle oil over the top. Add salt, pepper, and rosemary, then mix to coat and distribute the seasonings and herbs. Place the dish back into the oven and bake for another 20 minutes or so until the potatoes are tender and slightly browned. These are great with toasted
Parmesan cheese on top!