At the Food and Wine Conference, I learned about food styling. During the session, I learned the importance of props, simple every day objects that don’t cost a fortune but can add a whole lot of richness to food photos. Props should also tell a story.
I also learned about the color wheel and how using opposite colors on the color wheel can help make food photos pop and come alive. This post by Drizzle & Dip explains it beautifully.
As I sat through that session feverishly taking notes and scheming ways to make my food photos better, I was selected as a winner for the Idaho Potato contest. As a prize, I won 30 pounds of potatoes and 10 pounds of Fingerling potatoes.
This week as we finally finished the last of the Fingerling potatoes, I decided to put my food styling knowledge to work with this Roasted Rosemary Fingerling Potatoes. I still have a lot to learn or maybe I need better props, but I definitely told a story – a well-seasoned seasonal meat and potato story told by someone who hates to iron.
- 2 lbs fingerling potatoes
- ¼ cup olive oil
- 1 sprig rosemary, roughly chopped
- 1 tsp salt
- ½ tsp ground black pepper
- Preheat oven to 400 degrees.
- Toss fingerling potatoes in a large bowl with olive, salt, pepper and rosemary until well coated. Spread potatoes out on baking sheet.
- Place in oven and bake for about 45 minutes or until fork tender. Toss potatoes sporadically to prevent sticking.
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