Wednesday, March 28, 2012

Roasted Rosemary Potatoes Recipe

I threw this recipe together to roast in the oven with a chicken. I'm getting better at cooking like Grandma (no measuring spoons :-) but it makes it hard to share the recipe! Season to taste, I guess. My preference is lots of olive oil and salt!

-6 medium red potatoes, washed and cut in 2 inch cubes
-a generous amount of extra virgin olive oil (2 T?)
-1 t. dried rosemary
-3/4 t. sea salt
-1/4 t. freshly ground pepper

Toss together and spread in one layer on a cookie sheet. Bake at 375 degrees for about 40 minutes--until cooked through and crispy. The smell of rosemary and roasting chicken was mouth-watering. So good!

Next time I would turn them after 20 or 30 minutes so that they are crispy on more that one side! Also, because the pan was on the rack below the chicken, it was closer to the heat, which added to the crispiness. They may cook differently if they are alone in the oven on the center rack.

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