As usual, I put off my Christmas shopping until the very last minute. That meant braving the shopping complexes of Honolulu on the day before Christmas eve. Not a pretty picture. Anxiety and stress filled the air thicker than the tinny carols over the loudspeakers. Everyone running around frantically trying to find the last minute presents for everyone on their list. For me, that meant everyone on my list. I am always far far too indecisive to actually pick a present for someone without the pressure of a deadline. Like I said before, some things about Christmas in Hawaii are different but some are universal no matter where you are. People will be stressed out during the holidays the world over. After that adventure today, I needed some relief and relaxation.
One thing that always cuts the stress for me is some quality time in the kitchen. I have been using the holiday as an excuse to develop recipes over the last few weeks. Whenever things get too hectic, I just pull out an idea that I think could use a bit of extra work and focus on that for an hour or two. Clears the head, calms me down, and means that we have been eating very well over here in Kaimuki!
Potatoes are one of those foods that I am always making. There is always a big Costco bag of potatoes in the cupboard waiting to rescue me when I’m too tired and can’t think of anything else to make for dinner. Mashed, roasted, fried, boiled, scalloped, stuffed into an elegant parchment paper pouch, any way you can think to prepare them, I love potatoes. In preparation for Christmas this year, I wanted to find a way to make potatoes look a little prettier while being easier to serve and portion out. Why not try cooking them in a muffin tin? I grabbed some herbs from the garden, some garlic, and my trusty potatoes and got to work. Success! These are easy, tasty, and can be prepared ahead of time and thrown in the oven in the final hour. Another great improvement to my beloved potato and another great dinner party dish!
May your holiday cooking be filled with joy and all your dishes be met with excitement! Happy Cooking! Merry Christmas! ~ Molly
Thyme & Rosemary Roasted Potatoes
- 5 medium red potatoes, thinly sliced
- 3 cloves garlic, crushed
- 4 tbsp butter
- 1 sprig rosemary, finely chopped
- 5 sprigs thyme, chopped
- sea salt
- cracked black pepper
- Preheat oven to 375* F
- In a small saucepan, melt the butter; stir in thyme, rosemary, and garlic; season with salt and pepper
- In a large mixing bowl, stir together potatoes and butter mixture
- Grease a muffin tin; layer potatoes in each tin reaching to the top; sprinkle salt and pepper over the top of each stack
- Bake for 30-35 minutes, until golden brown