Rosemary Garlic Pan Potatoes

Rosemary Garlic Pan Potatoes

Potatoes. Nature’s humble comfort food.

They’re inexpensive, delicious, easy to prepare, and please just about anyone.

You can slice and fry or bake into French fries, boil and mash into creamy mashed potatoes, dice and toss with olive oil and herbs and bake into crispy bites, or even pan sauté on the stove until golden on the outside and creamy on the inside.

So many options. And all of them are delicious.

Easy Rosemary Garlic Pan Potatoes

A new favorite is in town: Rosemary Garlic Pan Potatoes.

They have the delicious golden crust that you get from baking, but they stay nice and creamy on the inside & don’t dry out at all.

The secret is using red or new potatoes and dicing them nice and small (about 1/2 inch dice) so you can get a good ratio of crispy crust to creamy inside.

Pan fry until golden, toss with some aromatic herbs and spices (garlic and rosemary are my favorite) and a little salt and pepper, and you’ve got an amazingly delicious side dish ready in 20 minutes.

Simple Rosemary Garlic Pan Potatoes

Rosemary Garlic Pan Potatoes

No ratings yet
Prep5 mins
Cook25 mins
Total30 mins
Servings: 4


  • 3 tablespoons olive oil
  • 6 medium red potatoes, cut into 1/2 inch dice
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  • Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
  • Add the diced potatoes, stir with a spatula to coat with the oil, shake the pan to distribute the potatoes into one even layer, and then let them cook, without stirring, for a few minutes or until the potatoes develop a nice golden crust on that side.
  • Stir the potatoes with a spatula and repeat this process, letting the potatoes cook and become golden on all sides, stirring occasionally, for about 20 minutes. If the potatoes start to burn, reduce the heat. If they are not browning, turn up the heat a bit.
  • Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.
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Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Have you ever tried a persimmon?

Hey, don’t feel bad. I only tried my first persimmon about 5 years ago.

They look like goofy orange heirloom tomatoes with a flowery green top, but they’re actually a fruit!

Persimmon, Pomegranate, and Apple Salad with Honey Lime Dressing

There are two main types of persimmons: fuyu & hachiya.

Fuyu persimmons are easier to find, and generally more well-liked. While they are shaped like heirloom tomatoes, they are actually firm & crisp, sort of like an apple, and taste just mildly sweet.

In contrast, hachiya persimmons are shaped more like Roma tomatoes. While they start out firm, you’re not supposed to eat them until they are super duper ripe & have a soft gelatinous texture (not my personal favorite).

So clearly, the 2 types of persimmons have very different uses!

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

For this delectable fall salad, I chose fuyu persimmons from my local farmers market.

I especially recommend shopping for hard to find seasonal produce at your local market, rather than at a regular grocery store. The fruit at your farmers market is fresh-picked, and actually tastes ripe and delicious like it’s supposed to. Fruit at the grocery store was picked who knows how long ago, not at peak ripeness, and has been sitting on the shelves for days to weeks, waiting for someone to purchase it.

Trust me, fresh local produce is NOTHING like the grainy tasteless options available at the grocery store. So please, if you plan to make this salad, get your persimmons from a local farmer!

Shaved Persimmon and Apple Salad with Honey Lime Dressing

Since fuyu persimmons have a crisp texture to them, they pair well with other crisp fruits, like apples.

But, since sturdy fruits have such a firm texture, they don’t make the best salads if they’re just chopped into cubes and tossed together. It’s much more fun to thinly slice them, using a mandoline, to make the fruit easy to pierce with a fork and give each piece the optimal dressing to fruit ratio.

Let’s be real though, a salad of JUST apple and persimmon would be boring. It needs a succulent tart pop of freshness.

Oh hey there, pomegranate, I see you sitting there next to the persimmons. Why yes, you WOULD make a wonderful companion in this dish!

All it needs to bring everything together is a honey-lime dressing and a sprinkle of creamy queso fresco cheese. YUM!!

This is a show stopping salad that would be excellent for Thanksgiving, or just enjoyed during the brief pomegranate and persimmon season this fall.


Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

No ratings yet
Prep30 mins
Total30 mins
Servings: 4


  • 2 Fuyu persimmons
  • 2 Fuji apples
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Pomegranate arils from 1/2 of a large pomegranate
  • 2.5 oz freshly crumbled queso fresco


  • Cut the tops and bottoms off of the persimmons and apples. Use a mandoline to thinly slice them into rounds, or, if you don't have a mandoline, do your best to thinly slice with a knife.
  • Once the fruit is sliced, stack the slices and cut the stack into quarters. Place in a medium salad bowl and set aside while you make the dressing.
  • In a small bowl, whisk together the olive oil, honey, fresh lime juice, and salt. Pour over the persimmons and apples, and use your hands to toss and make sure each piece is nicely coated with dressing.
  • Add the pomegranate arils and crumbled cheese, then toss lightly to combine. Serve right away.
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Sage and Butternut Squash Risotto

Butternut Squash and Sage Risotto

Before last year, I had never made a risotto at home.

Risotto is one of those dishes you hear horror stories about. Everyone comments on how it requires so much stirring and it’s easy to accidentally burn or have stick to the bottom of the pot.

These scare tactics had kept me away from homemade risotto deliciousness for far too long.

Then, one day, Aaron beat me to it.

We have this thing we like to do, where Aaron cooks dinner for us once or twice a week. He usually picks something at random from one of the bazillion cookbooks we I own, and surprises me with some deliciousness.

My mouth dropped when I came home to a delicious batch of homemade Cauliflower, Onion, and Greens Risotto.

And he said it was EASY!

Whaaaat?? Had I been deceived all these years??? (The answer is yes)

Sigh. Now it was my turn to conquer risotto.

In all honesty, it IS actually really easy. Yes, it requires patient stirring, but really, how hard is stirring?? Use a nonstick pan and you don’t even have to worry about sticking. Winning.

Here’s the basic framework for a risotto:

  1. Saute some onions. In a little butter or oil. But don’t let them caramelize, you just want them to soften and become translucent.
  2. Add the arborio rice. Sauté for a couple minutes with the onions to give each grain of rice some texture.
  3. Evaporate off some alcohol. Add a generous splash of white wine or vermouth for depth of flavor, and wait till it’s pretty much cooked off.
  4. Ladle in warm broth, 1 scoop at a time. This is the part everyone trips over, but it’s actually so easy. You just scoop some broth into the rice pan and continue to stir until it is absorbed. Repeat until you’ve added all the broth and the rice is tender.
  5. Stir in your mix-ins. This is where you get to add tons of salty savory cheese, roasted veggies, browned meats, fresh herbs, etc. Season with salt and pepper to taste, and you’re done!

Okay really, how simple is that?

And the best part? The endless combinations of flavors you can riff on. Basic risotto with just butter and cheese is basically a blank canvas, waiting for deliciousness. And it’s an easy gluten-free Italian option that everyone can enjoy at dinner.

Since it’s just become fall, and squash is everywhere, I went classic with the classic pairing of butternut squash and sage.

Roasted butternut squash is naturally creamy, so it blends right in with the smooth rich texture of risotto. Its subtle sweetness pairs well with the richness of the cheesy buttery rice, and the sage is just the right pop of freshness to round it out.

Give this recipe a try this week. Promise you can do it, and you won’t be disappointed w. the results.

Butternut Squash and Sage Risotto-7

Sage and Butternut Squash Risotto

No ratings yet
Prep20 mins
Cook1 hr 10 mins
Total1 hr 30 mins
Servings: 8


  • One 2 1/2 pound butternut squash, ends removed, peeled, seeds removed, and cut into 3/4 inch cubes
  • Drizzle of olive oil
  • Kosher salt and ground black pepper
  • 2 tablespoons unsalted butter, plus 1 tablespoon for finishing
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, minced
  • 1 lb arborio rice
  • 10 fresh sage leaves, minced, plus 1 additional tablespoon minced fresh sage, reserved
  • 2 cloves garlic, minced
  • 2/3 cup dry white wine, like chardonnay
  • 8 cups chicken or vegetable stock
  • 1 cup grated parmesan cheese, or parmesan romano blend


  • Preheat the oven to 400 degrees Fahrenheit. Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat. Put the tray in the oven, and bake for about 30 minutes, or until the squash is fork tender. When it is done cooking, remove from the oven and set aside.
  • Next, add 2 tablespoons of the unsalted butter and 1 tablespoon extra virgin olive oil to a large nonstick skillet. Warm over medium-low heat until the butter is melted. Add the onion and cook, stirring frequently, until the onions are tender and translucent but not at all browned. If they start to get any color, turn down the heat and continue cooking until softened. This should only take a few minutes.
  • Meanwhile, pour the chicken or vegetable stock into a small saucepan and bring to a simmer.
  • Once the onions are softened, add the arborio rice, sage, and garlic to the pan. Increase the heat to medium & sauté for a minute or two, until the garlic and sage are fragrant and the rice is coated with the butter and spices.
  • Add the white wine and cook until mostly evaporated. Next, add one ladle of warm stock to the pot and stir until the rice has absorbed most of it. Continue adding the stock, one or two ladles at a time,stirring until it has been absorbed by the rice before adding more. Continue until all the broth has been added and absorbed and the rice is tender but still has a little bite, about 25 minutes.
  • Turn off the heat, and stir in 1 additional tablespoon of butter, the parmesan cheese, and additional 1 tablespoon fresh minced sage. Stir to combine well, the gently fold in the roasted butternut squash. Season to taste with salt and pepper, and enjoy right away.
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