Summer baking begs for softer herb-infused breads that are enriched but not too rich. My latest loaf came from a spreadsheet that included potato rosemary within its title. It felt like the right choice. I had some Yukon Gold potatoes, rosemary and... my microwave.
Microwave? Yeah, nuke the potato in four minutes and it's done. Microwave is a my perfect tool for a small, hot New York apartment during a triple digit ozone-laden heat wave. Anyway, here's the result.
Et Voila, mon pain du patate au romarin!