Saturday, March 17, 2007

Breakfast: Bacon & fried eggs, roasted rosemary and garlic potatoes, toast and tomato & lettuce salad

This was a spur-of-the-moment creation for breakfast today (March 17, 2007). I was supposed to go out for fish head noodles for breakfast today with a friend before heading to KLIA POS Malaysia to collect a parcel from the US (needed customs clearance apparently) but it was raining heavily and he had to run some errands for his friend so I managed to find some stuff in the refrigerator to come up with this. Tasted quite good except that the roasted potatoes were a bit too salty.

Pictures here taken without studio lighting and tripod, just with my external flash.

Recipe for roasted rosemary and garlic potatoes

5 or 6 small waxy potatoes (I used the pink skin ones, which can be found at Bangsar Village's Village Grocer, Cold Storage and Jusco)
1 sprig of rosemary
3 cloves of garlic
1 tbsp of extra virgin olive oil
pinch of salt

1. Preheat the oven for 20 mins (at 180C)
2. Clean the potatoes and cut into 4 quarters, leave the skin intact.
3. Chop the rosemary leaves and garlic finely.
4. Add the rosemary, garlic, salt and olive oil to the potatoes, mix till even.
5. Roast the potatoes for about 20 minutes, serve hot.

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