Italian Rosemary Potatoes

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Posted By: MD
Posted In:  Vegetables
Page Views:  1233 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  2-4.

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 8-12 small new potatoes
  • 2 or 3 sprigs fresh rosemary (20-40 leaves in all)
  • 1/3 cup extra-virgin olive oil


This is my wife's rosemary potato recipe. She doesn't measure the ingredients, so quantities are approximate (and aren't important anyway).

The potatoes become crusty on the outside and creamy on the inside, and perfused with a lovely rosemary and olive oil flavour.

Scrub, but do not peel the potatoes. Halve or quarter lengthwise. If only larger potatoes are available, cut into wedges. The pieces should be 1 to 1 1/4 inch thick at the thickest part. You want them to be uniform so the pieces cook evenly.

Heat the oil over moderate heat in a large frying pan. Place the potatoes, cut side down in the pan, cover, and cook on moderately low heat for 25-35 minutes. As each side becomes browned, turn the potatoes so all sides become brown and crusty. After half the cooking time, add the rosemary. Potatoes are done when all sides are browned and the insides are soft. Serve immediately. The rosemary may optionally be served as well.

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