Maura and Leah's Rosemary Potatoes

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Maura and Leah's Rosemary Potatoes

 

This is a perfect recipe to serve to vegetarians, or even

vegans; there are no animal products, it's

cheap, and the taste is divine. If you are not a vegetarian,

you could put these potatoes around a

roasting chicken; in that case I would use a little less

olive oil, the chicken fat will soak in to

the potatoes a bit.

 

Ingredients:

 

potatoes - 1-2 per person, depending on what else you're

having. This recipe is for six

potatoes, so you can halve or double the quantities or

whatever you need.

dried rosemary herb - kind of pine-needle shaped (or the

powder, as a second choice)

fresh garlic (or powdered garlic, again not preferred,

but it will do)

olive oil

 

Preheat the oven to 400 degrees.

 

Pour the olive oil onto the bottom of a flat, shallow-ish

pan. 13 " x9 " baking pan is great, or a glass

oven-to-table casserole. It's good if it has a cover,

otherwise you can use tinfoil.

 

Peel or scrub potatoes, and cut into cubes about 1 " square.

 

Put potato cubes into a bowl and pour about 1/4 cup of olive

oil over them. Toss around to coat

each piece with oil.

 

Chop up the garlic bits and throw on top of potato cubes. Add

the rosemary, too. Put salt and

pepper on to taste (no, I'm not cheating, salt and pepper

don't count, remember?) Mix it all

together, like a salad, and put in the baking dish you poured

the oil into.

 

Bake covered for about 1/2 hour at 400 degrees Fahrenheit,

then take cover off and bake another

15 minutes to brown.

 

That's it...