Work is crazy, school is crazy, it’s the holidays and I’d rather sleep than cook/clean/work/do school work. With that said, I’ve discovered a new quick and easy way to add a little flavor to plain potatoes.
Add a few sprigs of fresh rosemary to raw potatoes in a covered dish. Place them in the fridge until you are ready to cook them. Thank you Grace for this wonderful tip.
(Dear iPhone–your really impress me with your photography skills).
It’s best to let the rosemary infuse into the potatoes for at least a day but half a day works fine too.
I plan on adding a Rosemary plant to my herb collection. I used baby potatoes but any potatoes will work.
Preheat oven to 400° F. Cut potatoes in half or smaller if you’d like. Place them in a bowl with olive oil, (fresh rosemary optional as they flavor will already be in the potatoes), pepper and salt; toss until they are evenly coated. Place potatoes onto a sheet pan and spread out into an even layer. Roast for 45 minutes to 1 hour. They will be done with they are brown and crisp. Flip a few times throughout cooking to ensure even browning. Serve hot.