Rosemary Roasted Potatoes
Another simple recipe that works as an addition or side to most meals. All the
effort goes into cutting your potatoes, and the oven does the rest of the work.
- 4 Large Russet Potatoes (or whatever you may have on hand)
- 4 Fresh sprigs of Rosemary
- 2 cloves of garlic
- 3 Tbsp. Olive Oil
Total Time: 45 minutes
Cube each potato into 1 inch squares. You can make them larger or smaller, but do your best to make sure they are all equal size. This will help to cook them all evenly.
Chope up the sprigs of rosemary and mince the fresh garlic. Mix them tougher with 1 tbsp of olive oil.
In a bowl, mix the potatoes and the rosemary mixture. Add the rest of the olive oil as needed. Spread the potatoes onto a sheet pan greased with some non-stick spray.
Place in the 400 degree oven for 15 minutes. Flip the potatoes as evenly as possible and cook for another 20 minutes, or until the start to turn a golden brown. The trick is to have the cooked and brown at the same time. This may require a hotter oven, depending on the size of the cuts.