Monday, January 9, 2012

Rosemary Skillet Potatoes


You can increase the health benefits you receive from garlic by letting it sit after you've chopped it or crushed it. If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. For example, in the absence of chopping or crushing, research has shown that just 60 seconds of immediate microwaving will cause garlic to lose some of its cancer-protective properties. Immediate boiling of whole, intact garlic will also lower these properties, as will immediate addition of a very low-acid ingredient like lemon juice. 


 
Some of garlic's unique components are most durable in food (versus processed extract) form. Allicin—one of garlic's most highly valued sulfur compounds—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it's still inside of crushed garlic, allicin will stay viable for 2-1/2 days.

Garlic may help improve your iron metabolism. That's because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. (Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored iron to leave the cells and become available where it is needed.)

In addition to being a good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.

The cardioprotective benefits of garlic may partly rest on the production of hydrogen sulfide (H2S) gas. Our red blood cells can take sulfur-containing molecules in garlic (called polysulfides) and use them to produce H2S. This H2S in turn can help our blood vessels expand and keep our blood pressure in check. Interestingly, some processed garlic extracts cannot be used by our red blood cells in the same way and do not seem to provide the same level of cardioprotection that is provided by garlic in food form.
By http://whfoods.org/genpage.php?dbid=60&tname=foodspice#historyuse

Rosemary Skillet Potatoes
Copyright 2012 Christine's Pantry. All rights reserved.

Ingredients:
2 large potatoes, cut into rounds
salt and pepper, to taste
1 tablespoon dried rosemary
1 teaspoon garlic powder
grated Parmesan cheese, garnish
2 tablespoons extra virgin olive oil

Directions:
Place the potatoes in large pot. Bring to boil, salt the water, cook for 5 minutes. Drain.

In large skillet, heat olive oil over medium heat. Add potatoes to the skillet, rosemary, garlic powder, salt and pepper. Cook until lightly brown, about 5 to 10 minutes. Transfer to serving dish and garnish with Parmesan cheese. Enjoy!

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38 comments:

  1. These potatoes look yummy. We still have rosemary growing in our herb pot on the patio, and we live in a suburb of Chicago. There's nothing better than fresh herbs. will have to make these potatoes.

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  2. These would be great as breakfast or a snack!

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  3. ooo, these look good, Christine. So nice and crispy!

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  4. These looks sooo good! Rosemary and garlic are perfect on potatoes! I would definitely love to eat this any day :) Great recipe Christine, have a wonderful day!

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  5. I did not know that we could increase the health benefits of garlic just by letting it sit for a while.
    The rosemary skillet potatoes look better than chips.

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  6. Nice recipe! I have rosemary growing on my window sill and there are potatoes in the pantry. I already have most of the ingredients. Thanks for the recipe!

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  7. potatoes and rosemary are a match made in heaven! :)

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  8. I like rosemary added to patatoes very much!

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  9. I love potatoes anyway, so I love these too!

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  10. Now these are some gorgeous potatoes. :)This recipe looks wonderful! Have a great week! ~ Ramona

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  11. I am going to make these..I have two potatoes and fresh rosemary that are sitting waiting for me to do something with..Thanks for posting!!

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  12. These potatoes look delicious. I put garlic in nearly everything. Have a wonderful day Christine.

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  13. They look perfect! Thank you for the info on garlic!

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  14. I did not know that about letting garlic sit--thanks for the information! Rosemary-garlic potatoes are awesome--I made some chopped last weekend, but I think I like your version better.

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  15. There are few things I love more than potatoes and rosemary combined!

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  16. Good tips! I didn't know most of that about garlic. These potatoes look delicious. I'd inhale them if they were in front of me. Yummy!!

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  17. Hi everyone,

    I so glad you all like the rosemary skillet potatoes. It sure was good. Thanks for all the amazing comments, I just love hearing from you.

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  18. What a simple but delicious way of serving potatoes, Christine! Love it with lots of garlic powder and parmesan cheese!

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  19. These sound so good, and I love that they are so simple! Rosemary is my favorite with potatoes!

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  20. These sound fantastic. I love garlic...thanks for all the info. :)

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  21. I never knew that about garlic. I always thought eating it raw was the best way to go...not that I did that too often.

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  22. There can't be too much garlic!

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  23. Hi Christine: I made your recipe for skillet potatoes with my pork tenderloin recipe..They were wonderful..Thank you so much for sharing! :)

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  24. Thanks everyone! Your comments are wonderful. Love hearing from you.

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  25. Garlic is such an awesome powerhouse of a food! I add garlic to basically everything I make, regardless of whether the recipe called for it or not! These potatoes look delightful and so easy. A great quick weeknight side.

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  26. I make similar potatoes with thyme but rosemary and cheese combination sounds good! Next time I try (this is pretty common recipe in our home too), I'll use yours. I know it will taste great!

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  27. Christine's PantryJanuary 12, 2012 at 5:01 PM

    Thank you Nami! I hope you enjoy.

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  28. I was home alone and wanted a healthy snack. I saw this recipe, so I made this today. Since I was home alone I only cooked one potato and cut back on rosemary and garlic. It was awesome! Love it. I will be making this for my family this weekend. Thanks for a great recipe. Love your site and recipes.

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  29. This is one of my absolute favorite way to eat potatoes. I love how some of the potatoes get a little crispy while the others are super creamy, and the rosemary just permeates the whole thing. Yum!

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  30. Yummy skillet potatoes -- you should try the "indian" version with cumin, chili and turmeric powder :)

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  31. I can't have a potato without some rosemary or dill,looks great!

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