1 cup fresh rosemary needles
½ cup fresh sage
3 cloves fresh garlic
1 tsp. finely ground black pepper
Zest of 1 lemon
FINE sea salt
Remove rosemary needles from the branches and sage leaves from their stems. Spread the herbs on a wooden cutting board. Add the garlic, black pepper, lemon and one tablespoon FINE sea salt. Chop in a rocking motion until the mix is almost a powder – KEEP CHOPPING. If the mix seems too wet, add another teaspoon of salt. Spread the mixture on your wooden cutting board and let dry overnight. When dry, the mixture can be kept in a tightly sealed jar on your shelf. It does not have to be refrigerated IF it is completely dry. When using dried mixtures, remember they already contain salt. This mixture can be used in the roasted potatoes below or as a rub with pork, beef or chicken.
Directions for Roasted Potatoes:
Preheat oven to 400 degrees. Wash potatoes and peel if you wish. Cut into bite sized pieces. Place in a bowl and toss with Oli + Ve EVOO (any Single Varietal will work or try some of our infused oils like Basil, Herbs de Provence, Rosemary or even Lemon). Add some of the prepared herbs from above. Carefully add more salt and mix well with your hands. Place on a backing sheet for ½ hour, turn them after that and bake for an additional ½ hour. Again, when using dried mixtures, remember they already contain salt!