I cannot even begin to describe how delicious these little butterball potatoes are, and so easy to prepare. I hope you are lucky enough to find these little gems, but if you can’t, you can substitute fingerlings, or small new potatoes. I purchased these butter like, melt in your mouth potatoes at Visser Farms in Michigan, at the Holland Farmers Market, and am just now posting about it. Mostly because I like to look at the picture and visualize how wonderful they taste, and how much I am looking forward to buying them again in September. Speaking of September, it always reminds me of school days, and here in Arizona, school starts August 8th. Our boys don’t start college until September, but both have lives now in NYC. I have people write and ask me about Empty Nest Two Plates Full, and how the name came about. Honestly for a year before our oldest son left for college I cried on and off, wondering where did all the years go? I really loved being a Mom, every single aspect of it, from the pregnancy to the birth, to the up all night colic stage, to the first tooth, the first steps, the first haircut, the first words, the first day of preschool and the first day of kindergarten and on and on and on. I knew from early on in my life that I wanted to be a Mom, and I was so lucky to marry the love of my life and give birth to two of the nicest men I know besides my husband. I was a stay at home Mom and enjoyed every minute of twenty one years that I was lucky enough to be a part of. I am so proud of the men that our boys have become, and so blessed everyday to call them my sons. Empty Nest Two Plates Full came about because that is my life now. I have always enjoyed cooking and entertaining and always wanted to start a food blog, I am still a work in progress and I really want to take a photography class and fine tune my pictures. I hope to do that in the fall. I went through many names before Empty Nest, but just kept coming back to it. I am happy with the name, and if anyone needs any advice on cooking or entertaining I am the girl/woman/Mom for the job. Thanks for taking the time to read this. My nickname by the way is Taterbug, I’m not kidding.
1lb of butterball potatoes, fingerling, or new potatoes, sliced thin.
two stalks of rosemary pulled from the stem, approximately 2 Tbs, chopped
3Tbs olive oil
salt and pepper to taste
In a large saute pan, melt the butter and olive oil together over medium heat. Add the potatoes, the rosemary and salt and pepper to taste. Cook until brown and crispy, approximately 30 minutes, stirring every 5 minutes.