Rosemary Roast Potatoes & Girls

Back from vacation and this is one of the things I made while away.  Very simple and rustic, it’s great to make as a side dish when your cooking for a party or for a nice crisp fall day.  Once you get this roasting technique down, you’ll want to make these potatoes every week!

Music: Girls - Album I’ve been waiting for this album to come out for about 9 months now.  After I first heard “Hellhole Ratrace” on their myspace I was hooked.  How can a 7 minute song that repeats the same thing over and over be so engaging!?!?!  The rest of the album has an honesty that pulls you in again and again after each listen, which makes for one of the best of albums of the year so far.  Definitely worth the wait!

Ingredients: Serves 4

5 Medium Thin Skinned Potatoes (red or new preferably)

3 Tb of Olive Oil

1 tsp of Rosemary

1 tsp of Sea Salt

1/2 tsp of Black Pepper

Directions:

Preheat oven to 425 degrees.  Wash potatoes (do not peel) and cut into large bite size pieces.  Place potatoes into a bowl and pour olive oil, rosemary, salt and pepper over potatoes.  Mix well with a spoon so that the oil and spices are covering the potatoes.

Place on a baking sheet so that each potato piece isn’t touching.  Bake for 30-45 minutes or until brown (to make sure they are done simply stick a fork in the potato to make sure they are soft).

via The Kitchn