We went to a lot of wineries last month while we were in Napa, and the vast majority of them were wonderful places staffed by wonderful people. (We did have a couple of experiences in less-friendly environments, but they don't bear dwelling on. It didn't decrease our enjoyment of the trip by one iota.) Anyway, one of the wineries we went to was Kuleto Winery. Kuleto is on top of a mountain, quite literally, and the ride up (and down) was one of the most harrowing experiences of my life. Once we were on the top, though, every terrifying second of that ride was made worth it. The wine was very good, of course, and the view was amazing. The grounds are gorgeous in a way that I can't even describe. Among the many stunningly beautiful sights was a large patch of rosemary, the most fragrant rosemary I've seen in my life. (Smelled in my life?) All through the rest of our trip, the scent of that rosemary stayed with me. Our trip to Kuleto inspired this dish.
Of course, I didn't have the same rosemary the winery had. I used my own rosemary from my own rosemary shrub, and while it wasn't quite the same it was still pretty good. The rosemary is really what I was trying to showcase here, so the other ingredients are very much background players.
Rosemary Potatoes (serves 2; approx. $1.44/serving)
1 lb small red potatoes, halved
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 sprigs of rosemary, divided
Kosher salt to taste
- Large saucepan
- Large skillet
- Fill the saucepan with water and bring it to a boil. Salted water works best.
- Add the potatoes and cook until just tender. You don't want to overcook them.
- When the potatoes are done boiling, drain them.
- Heat the oil in the skillet.
- Add the onions and garlic. Saute until softened. Meanwhile roughly chop 3 of the rosemary sprigs.
- Add the potatoes and chopped rosemary sprigs to the skillet. If you need to add more oil as you cook the potatoes, that's okay.
- Cook the potatoes until the cut surface at least is crispy.
- Remove from heat. Transfer to the serving vessel and garnish with the remaining rosemary sprig.