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Saturday, February 28, 2009

Easy Roasted Potato's

Roasted Potatos with Rosemary and Olive Oil.

Use your favorite potato, I prefer red skin.

Wash and dry your potato. One large per person or three baby or small per person.

If using baby potato leave whole, if using large cut in half.

You can use a glass or metal pan. I prefer a high quality dark roasting pan. For my family of four a lasagna size pan works great. The potatos have plenty of room.

Heat oven to 400.

Oil pan with olive oil.

Toss in potato's, drizzle with olive oil, salt (I use sea salt), pepper, chopped Rosemary and two garlic cloves put through a garlic press.

Mix with your "clean hands" to make sure each potato is coated with the oil an spices.

Roast for about 45 minutes or until fork tender for whole potato's, about 30 - 45 minutes for cut potato's or baby. Check with a fork for tenderness.

You can be creative by adding other spices as well. Be brave!


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