Bear and I have the beginnings of a traditional European herb garden: marigold, lemon balm, thyme, lavender, and rosemary. He purchased the plants yesterday after we had both been dying to have a garden. Today he will purchase tomato plants to be more self-sufficient.
Before we began our herb garden, I had a collection of spices accrued throughout my college years and beyond. Between Bear and I, we created a formidable spice rack.
Bear and I are already rationing what we have to reduce waste and trips to the supermarket. We did not panic buy, so we do not have much. But we are both cooks. Thankfully, the little we have can be stretched very easily by the basics we keep and the spices we brought with us.
Today’s recipe was created with what was on hand at the time. Looking for a bag of mythical potatoes we supposedly had, we found they had been wastefully thrown away. However, we did find one sweet potato.
I don’t know about you, but there’s very few things I can eat straight and I was very hungry.
Here is my humble recipe.
Lemon Rosemary Sweet Potato
Works for regular potatoes too!
- 1 small sweet potato (or yukon, golden, idaho potato)
- 2 tsp rosemary
- Juice of 1 whole lemon (the lemon juice that comes in bottles works too if you can’t find a lemon)
- Wash and scrub the sweet potato under hot water (no soap!)
- Place the potato on a microwaveable safe plate and hit the “Potato” button, or microwave for 5 minutes.
- Take the sweet potato out and slice it almost in half. Spread apart with the knife and score both sides.
- Douse both sides of the exposed sweet potato with the entirety of the lemon juice.
- Sprinkle the rosemary on both sides evenly until it is all used up.
This simple, fresh recipe has kind of a European flair to it. The lemon and rosemary pair perfectly together to create a sweet tang in your mouth.
Can’t say you can’t have gourmet cuisine with COVID!