Tuesday, May 19, 2009

Rosemary Garlic Potatoes....Throwing this in the mix

After making the meatloaf, I had to go back to tradition and prepare a potato side to go along with it. After hearing how delicious rosemary is, I decided on a simple preparation for the potatoes. This is a really simple one, even though I am not really sure if children will really go for it. The rosemary adds an interesting flavor that does not mesh well with ketchup. Now I must admit, this one did not quite hit the mark with hubby or I but its worth a shot.

3-4 baking potatoes, cut into long spears or into cubes (you can add more or less depending on the size of your family)
1/2 tsp of salt
1/2 tsp of black pepper
1 tsp of rosemary
1/3 cup of olive oil (this depends on your liking)
1-2 fresh garlic cloves minced or 1/2 tsp of jarred minced garlic

  • Preheat oven to 375 degrees
  • Combine your potatoes, salt and pepper, rosemary, garlic, and olive oil in a large bowl. Toss until all potatoes are evenly coated with olive oil and rosemary.
  • Place on a lightly sprayed baking sheet and spread evenly. The potatoes should have room to cook without over lapping.
  • Cook for 30 minutes. Rotate and turn your potatoes so that they can cook evenly.
  • Return to oven and cook for an additional 15-30 minutes dependent on how you like your potatoes and how brown you want them to be. The longer the cook, the browner and crispier.
  • Once done, remove from oven and toss with a splash of olive oil and salt and pepper to taste.
  • Certain kinds of potatoes take forever and a day to cook. If you want to cut the cooking time, you can preboil the potaotes for 5-8 minutes to speed the process.
  • Experiment with your herbs. You can easily use any herb or blend you like.
  • Check your potatoes with a fork or knife to check for doneness.

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