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Rosemary Potatoes
This is my favorite way to eat potatoes... with just a simple drizzle of oil and a little herbed seasoning. You can try variations on this one by making parsley potatoes or chive potatoes... but rosemary seems to just work so perfectly. Try it with slow cooked pork in the crock pot... delicious!
Ingredients:
4 to 6 Yukon Gold potatoes, scrubbed
Olive oil
Fresh rosemary, removed from the stem
Instructions:
Preheat the oven to about 400 degrees. Cut your potatoes longways down the middle and then into slices. Place in a Pyrex baking pan. Drizzle olive oil over the top, sprinkle on fresh rosemary. Season with salt and pepper and mix everything together with your hands.
Cook in a hot oven until potatoes are browned and crispy around the edges and soft in the middle.
If you like garlic, rub a few smashed cloves on the potatoes before baking and then place the whole garlic right into the pan to bake with the potato slices. Sooo good!
Serves: 2-4
Submitted by:
Dina Giolitto
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