Rosemary Roasted Potatoes

Who doesn’t love a good potato recipe?? Potatoes go well with every dish and everyone loves them. If they don’t, they might have a screw lose. Don’t trust them. We love our meat and potatoes around here. I was making a beef dish for dinner the other night for dinner and I wanted a quick and flavorful potato recipe and luckily Ina came to the rescue. I referred to my Barefoot Contessa cookbook and voila, there was just what I was looking for. Thanks Ina! Not only do we love potatoes, we love rosemary too. Especially fresh rosemary. You really can't beat the flavor it adds to a dish. Luckily I’m growing a lot of fresh rosemary this year so I just clipped some, tossed in olive oil and had a yummy dish in time for dinner. If you don't have your own rosemary plant, of course you can use dried, but you can also pick up a little bunch for about $1 in the grocery store. Now let's get started on a new quick, go-to, recipe for your box as well:

 

Ingredients:

 

• 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
• 1/8 cup good olive oil
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoons minced garlic (3 cloves)
• 2 tablespoons minced fresh rosemary leaves

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.

 

Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve and enjoy! It doesn't get easier than that, does it??