Our Rosemary and Thyme Sea Salt Blend

March in New England for us is full of comfort soups, potato, eggs and roasted chicken dishes - our Rosemary and Thyme is the perfect compliment to seasoning all of the above.

We once took away this blend for the spring season (replaced it with Herbes de Provence) and we heard about it from our customers! Like our Fire Salt fans, we have devoted Rosemary & Thyme customers who just love this aromatic blend on their frittatas, salmon, and roasted veggies. It is simple and so delicious to liven up your next dish.

This past week for St. Patrick’s Day, we made the traditional Corned Beef and Cabbage (twice, friends…we have 2 teenage boys that are big fans) and instead of the boiled potatoes, I chose to roast baby gold potatoes with butter and our Rosemary and Thyme sea salt. They were a big hit as a side to Corned Beef and melted swiss grilled pumpernickel sandwiches with a coarse grainy mustard - YUM - why do I always write when I am hungry…or am I always hungry?? ;)

Roasted Potatoes - first par-boiled to make them extra creamy.

Obviously, I left this post to go eat something and didn’t write how I made the potatoes. Now that it is a month later, I have forgotten what exactly I did to make these yummy rosemary and thyme crispy potatoes, but you can find an excellent how-to here.

I look forward to hearing how YOU elevate your dish with our Newport Sea Salt Rosemary and Thyme blend!

Happy almost Spring friends!