Sunday, December 03, 2006
Rosemary Roasted Potatoes
A very basic potato preparation that never fails. Plus, the rosemary smells just delicious while roasting.
Rosemary Roasted Potatoes:
3 lbs potatoes, peeled and cut into cubes
2 medium onions, peeled and cut into thin slices
1/4 c good quality extra virgin olive oil
2 tbs fresh rosemary, chopped
1-2 tbs sea salt
1 tbs fresh ground black pepper, or to taste
Toss all ingredients together. Roast on a foil-lined baking sheet for about 45 minutes at 350, or until golden brown and crisp on the outside and cooked through.