Name: Potatoes with bone marrow and rosemary
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 8 pieces of bone marrow (about 3cm long) removed from the bone (see note); 3 pieces of bone marrow (about 3cm long) with bone intact (see note); 1 kg royal blue potatoes, scrubbed, diced; ¼ cup rosemary sprigs; 4 golden shallots, thinly sliced; Thinly peeled rind of ½ lemon; 1 garlic clove, thinly sliced

Potatoes with bone marrow and rosemary

Australian Gourmet Traveller recipe for Potatoes with bone marrow and rosemary

Serves 8

Prep

20M

Cook

30M

Total

50M

This side dish can be cooked in a cast-iron pan right on the grill plate over the fire. The fat from the bone marrow adds lots of flavour to the potatoes as it melts and is absorbed – a bit like cooking potatoes in duck fat, but with marrow instead. Delicious.

Ingredients

8 pieces of bone marrow (about 3cm long) removed from the bone (see note)

3 pieces of bone marrow (about 3cm long) with bone intact (see note)

1 kg royal blue potatoes, scrubbed, diced

¼ cup rosemary sprigs

4 golden shallots, thinly sliced

Thinly peeled rind of ½ lemon

1 garlic clove, thinly sliced

Method

Main

1.Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.

Ask your butcher to cut the bone marrow for you.
This recipe is from the January 2012 issue of
.
Drink Suggestion: A pint of hoppy India pale ale. Drink suggestion by Max Allen
Notes