Subscribe: Comments on: Sharing The Love #2 -Roasted Gold Potatoes with Rosemary- “Gold Coins”
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cappuccino  cork feast  love  potatoes  rice couple  rice  rosemary  sweet potatoes  sweet  time  white rice  white  yum yum  yum 
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Preview: Comments on: Sharing The Love #2 -Roasted Gold Potatoes with Rosemary- “Gold Coins”

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Food Photography, Recipes, Los Angeles Food Photographers - White on Rice Couple

Last Build Date: Sat, 02 Dec 2017 23:23:04 +0000


By: Sally cameron

Tue, 25 Jan 2011 16:42:09 +0000

Yum, yum, yum, this makes me drool and want to head straight to the kitchen. I love potatoes, especially with rosemary. Such perfect partners. Thanks for the recipe and as always, beautiful photos. Your recipe also looks like the perfect accompaniment to roast beef tenderloin, so I linked to it!

By: mikky

Wed, 02 Jul 2008 05:45:51 +0000

simply beautiful...will definitely try this...thanks for sharing...

By: Jesse

Fri, 22 Feb 2008 04:03:58 +0000

Oh my GAWD, rosemary and potatoes... they're a match made in kitchen heaven!! Mmm, looking at your wonderful pictures is making me crave potato-rosemary bread in the worst posible way o_O

By: Pepy

Thu, 21 Feb 2008 03:23:23 +0000

Love rosemary! I made for my focaccia bread that was the first time I fell in love with.

By: White on Rice Couple

Wed, 20 Feb 2008 19:49:42 +0000

Cork & Feast- We would prefer to leave them whole too, but when we're short on time, cutting them smaller cooks faster. You're welcome to come on over anytime for that cappuccino! Nicole- Hope you get your hands on some rosemary and have fun! Nags- Sweet potatoes sound tasty too! We'll have to try that some time. Thanks!

By: Nags

Wed, 20 Feb 2008 16:51:49 +0000

I did something very similar with sweet potatoes. and Yes!! i am so J of your rosemary bush :)

By: Nicole

Sun, 17 Feb 2008 18:06:06 +0000

I've never really used rosemary in my cooking. I think I've allowed the intimidation of my naivity get in the way, but these pics make it look so bright and yummy, I've been inspired! That and, oh how much I can't wait for Spring! (NYer)

By: Cork & Feast

Fri, 15 Feb 2008 23:15:44 +0000

Oh my! I see I'm late to the party, but nonetheless, we are also addicted to those wonderfully dainty gold potatoes as well, in fact I have some in the pantry right now. I usually leave mine whole, rub them with olive oil, sprinkle with coarse kosher salt (or sea salt) and add a touch of rosemary and a hint of fresh garlic. As they roast in the oven, they smell oh so delicious! So naturally I love this post! As usual, your photos are lovely. Think there's anyway you could manage to send some of that velvety cappuccino my way?? Along with a few clippings from your rosemary bush?? I'd gladly take them both!

By: White on Rice Couple

Fri, 15 Feb 2008 07:42:07 +0000

AnneMarie- It's OK (patting you on the back here), that's why we here to help. If you need any rosemary, you know where we are. It ships well. :) Toni- Yes, we know exactly what you mean. A comforting breakfast for us includes a solid serving of starch somewhere (rice, noodles, oatmeal, bread or potatoes) and a good cappuccino,espresso or hot tea . After that, we good to go!

By: Toni

Fri, 15 Feb 2008 05:36:30 +0000

Wow! There's a potato without egg thing going around! I just started eating sweet potatoes for breakfast! (I've got a Chinese patient who turned me on to that idea, and it just hit a spot -- I think you know what I mean!) These look great! I've got 2 rosemary bushes that are doing great -- potatoes for days!!!