Potatoes with bone marrow and rosemary

AT A GLANCE

  • Serves 8 people

  • 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
01   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.
Note Ask your butcher to cut the bone marrow for you.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY , ALICE STOREY

Photography:

SHARYN CAIRNS

Styling:

GLEN PROEBSTEL , LISA FEATHERBY

Drinking Suggestion:

A PINT OF HOPPY INDIA PALE ALE. , suggested by MAX ALLEN

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