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Golden Papas

Handwritten with love from the kitchen of Casa Ayla

Journal Entry

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  • Date

    September 2025

  • Season

    Late Summer, drifting into Fall

  • Mood

    Comforting, golden, simple — the kind of meal that feels like home after long days

A note before you begin

A dish as golden as its name. These baby Yukon potatoes are Amir’s favorite — humble, yet perfected through a two-step process: first a gentle boil, then a hot roast to crisp their edges. Simple, earthy ingredients, brought to life with Casa Ayla olive oil and a squeeze of fresh lemon.

Ingredients

Golden papas

  • 2 cartons of baby golden Yukon potatoes

  • 2 sprigs of rosemary (one finely chopped, one whole for aromatics)

  • Maldon sea salt

  • Freshly cracked black pepper

  • Casa Ayla (or other organic) olive oil

  • ½ fresh lemon, juiced

Instructions

  1. Place the baby Yukons in a large pot of salted water.
  2. Simmer until tender when pierced with a fork.
  3. Drain and halve the potatoes.
  4. In a mixing bowl, toss with olive oil, lemon juice, chopped rosemary, Maldon salt, and pepper.
  5. Line a sheet pan with foil.
  6. Scatter the potatoes cut-side down, laying the whole rosemary sprig on top for aromatics.
  7. Bake at 400°F for 20 minutes.
  8. Switch to broil for 5 minutes until edges are golden and crisp.

To serve

Drizzle with a final touch of olive oil, another squeeze of lemon, and a sprinkle of flaky salt. Serve warm, family-style.

Little secrets

Best enjoyed with friends around the table, dipped into Casa Ayla olive oil and paired with something fresh from the garden.

Handwritten by

N.S.

From

Valley Center, California — Casa Ayla

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