This summer has been such a season of inspiration for me. Whether it’s hanging out with amazing local bloggers, going glamping with friends, making the Saturday farmer’s markets a priority, or just being OK with swimming instead of working – it’s made me fall in love with summer all over again. Five years into this blogging job of mine and I’m finally just now getting that being on call 24/7 is a myth, and the beauty of it is that I choose when I work. Taking the summer, not totally off, but off enough to increase my creative pursuits is SO worth it y’all.
See, most of the year (especially the last 2 quarters) are filled with requests to partner and do sponsored posts and work with companies – all things that I completely LOVE doing. It’s a massive blessing and is 100% worth the hard work…but taking a few months to celebrate this season of creatively living and preparing for the fall (YAY FALL!!!!!!!!!!!!!!!) is something I’ve needed to do for a while. Now I feel a renewed sense of freedom to actually buy those gorgeous purple potatoes from a fantastic local farm, to actually make something with them that may or may not end up on the blog. Looking back I think what I was missing the whole time was realizing that freedom applies to my entire life, and that balanced with responsibility it makes life a LOT more fun.
Isn’t that funny, by the way? The fact that I actually felt like I could make something to eat and not share it on the blog? Obviously the recipe ended up here, but just the simple act of mentally giving myself that break was so encouraging. Oh, and while we’re on that subject Christina wrote a really great post on people who are nervous to cook for their food blogging friends. I love that girl.
I’ll be honest here and let you know that I can’t even remember what we had alongside these potatoes for dinner, but they were so delicious. I like to lay them all cut side down, and rather than toss them every which way while roasting I just take a spatula and gently lift them off the pan for a sec to keep them from sticking. The crust that develops on the cut side is so delicious and salty, and the top part gets all pillowy and soft. AMAZING.
- 2 pounds purple potatoes (if these are unavailable then fingerlings are a great alternative)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worchestershire sauce
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- chopped parsley to finish (optional)
- Preheat oven to 425.
- Lightly grease a large baking sheet with oil or nonstick spray.
- Wash the potatoes, then halve them length-wise.
- In a bowl whisk together the olive oil, mustard, Worchestershire sauce, garlic, salt and pepper.
- Toss the potatoes with the Dijon mixture, then evenly spread on the prepared baking sheet.
- Roast at 425 for 20-30 minutes, stirring once or twice, until caramelized and the tines of a fork easily go through the potato.
- Serve hot with chopped parsley if desired.