roasted red or gold potatoes

Cut about 1.5 lbs med sized red or gold potatoes into quarters

put Potatoes into cold water to cover by about an inch--add two bay leaves and 1 tablespoon of salt. 

When water comes to boil, boil 6-8 mins (while boiling, preheat oven and casserole at 425-450). 

Drain and drizzle 1/4 cup olive oil, add about 

1 teaspoon salt 

1/2tsp pepper, 

1-2 sprigs of bruised rosemary (bang it with the side of your knife), 

about 1/2 tsp granulated garlic or garlic powder (don't use fresh it'll burn), 

1/2 tsp onion powder and 

1/2 tsp dry thyme and marjoram.

 Mix well and place in preheated casserole and roast at 450 for 10 mins, lower to 425 and let roast another 20 mins. They can be kept warm for about a half hour at 175. I use my toaster oven to make these, since I usually make them at the same time as my roast chicken. I've found that the chicken doesn't get as crisp if I do them in the same oven.

This recipe makes some of the tastiest potatoes that I've ever had. Highly recommend.

Rich Meyer Lemon Curd

1 cup fresh Meyer lemon juice (regular lemon juice is fine)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp. finely grated lemon zest
1/8 tsp. salt
1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced

In a 3 quart stainless steel or other non-reactive pan, whisk together egg yolks, sugar, zest and salt until thick and light in color. Whisk in the lemon juice a little at a time.

Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more.  Whisk a few times more at the end to make sure all butter has been incorporated.

Use as desired.  Store in an airtight container or jar. Keeps about 1 week.

Yields 4 cups.

Uses: topping for toast, English muffins, scones, or other quick breads, waffles or pancakes, ice cream,pound cake, filling for cake, pie or tarts, sandwiched between two cookies or a filling for thumbprint cookies, swirled into a cheesecake before baking, mix with whipped cream or yogurt as a fruit dip,Roasted Chicken with Lemon Curd, or plain on a spoon (my preferred way).

Our favorite ways:
Strawberry Pavlova Cake
Trifle
Lemon Curd Ice Cream
Gingerbread with Lemon Curd and Whipped Cream

Rosemary Mint Sugar Scrub Recipe

Ingredients

1 1/2 cups Sugar
1/2 cup Kosher or Epsom Salt
1 cup Carrier Oil, such as Fractionated Coconut Oil or grape seed oil
5-10 drops Rosemary Essential Oil
5-10 Drops Peppermint Essential Oil

Directions

In a medium bowl, combine the sugar, salt, and fractionated coconut oil. Stir until well mixed. Add 2 drops each of rosemary and peppermint pure essential oil. Stir until the scent is evenly distributed throughout the sugar and salt mixture. Add the scrub to a jar and tighten the lid to seal.

Fractionated Coconut Oil, Rosemary Essential Oil, and Peppermint Essential Oil are available for purchase via www.mydoterra.com/katiegoodman