This is an extension of my Hilltop Hanover Farm diet. The potatoes, broccolini, and string beans were all grown at Hilltop Hanover Farm. Pan frying potatoes with sprigs of rosemary in a shallow amount of grapeseed oil is one of my favorite ways to make potatoes now. This idea is thanks to Chef Rudy at the Riviera. One day he made this for me and I loved it. He inspired me to make potatoes this way. He told me you need to get the oil very hot in the pan before adding the cut potatoes and rosemary. I throw a few garlic cloves in here too. Once most of the potato sides are nicely seared, toss in some salt, and place the whole pan in a 350 degree F oven. The ribeye I let marinade in a dry rub of salt, pepper, rosemary, savory, and garlic. Pan seared the broccolini and green beans with garlic, then de-glazed with white wine. Then, steam in that until done.
P.S.: Even the flowers in the background are from Hilltop Hanover Farm.
The Looseleaf Cookbook 