Potatoes with bone marrow and rosemary


You'll need

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

  • 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.

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A pint of hoppy India pale ale.

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