scrappy potatoes

It's cold in the northland and I'm craving comfort food like potatoes. This recipe makes use of the last of season thyme and rosemary from the garden and left over pico de gallo.

chopped rosemary and thyme & pico de gallo

scrappy potatoes
yum, don't ya want to eat some?

scrappy potatoes (suggested recipe-feel free to change)

2 large potatoes (organic and locally grown if possible)
1 cup chopped red onions
1/2 cup tomatoes or pico de gallo
1/4 cup or more of finely chopped rosemary and thyme.
sea salt to taste


1. Chop potatoes into chunks.
2. Microwave potatoes until soft or saute in olive oil until soft and slightly brown.
3. Saute red onions on low in olive oil until almost clear.
4. Add potatoes to onions.
5. Saute until potatoes are soft and slightly brown.
6. Add tomatoes or pico de gallo.
7. Saute for a minute.
8. Add chopped rosemary and thyme.
9. Add sea salt to taste.
10. Stir and saute for a minute or two. Saute long enough for it to taste good but not long enough for the rosemary and thyme to turn brown.

eat.

This summer I grew thyme and rosemary in containers. They survived into November without being damaged by freezing temperatures. The herbs won't make it through the winter that's why I wanted to use of the last of the plants. These herbs are great for potatoes and for making croutons.