Roasted

This roasted potato and bone marrow dish is a simple but satisfying meal that is perfect for a cold winter night. The potatoes are roasted until they are tender and golden brown, and the bone marrow adds a rich, savory flavor. The dish is best served immediately with a side of crusty bread.

This recipe has its roots in the humble beginnings of European cuisine. Bone marrow has long been prized for its rich, meaty flavor, and it was often used in soups and stews. In the 19th century, roasted bone marrow became a popular dish in France, and it soon spread to other parts of Europe. Today, roasted bone marrow is still enjoyed as a delicacy, and it can be found on the menus of many fine restaurants.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound baby potatoes
• 1 pound bone marrow
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss potatoes, bone marrow, olive oil, sea salt, and black pepper together in a large bowl.
3. Spread the mixture evenly on a baking sheet.
4. Roast for 25-30 minutes, or until the potatoes are tender and golden brown.
5. Serve immediately.

Why It Works

• The combination of potatoes and bone marrow is a classic for a reason.
• The potatoes soak up the rich flavor of the bone marrow, and the bone marrow adds a depth of flavor to the potatoes.
• Roasting the potatoes and bone marrow together allows the flavors to meld and develop.
• The olive oil helps to crisp up the potatoes and adds a bit of extra flavor.
• The sea salt and black pepper add a bit of seasoning to the dish.