I got some red potatoes from the Farmers Market this weekend and I have a pot of rosemary growing in my kitchen windowsill, so I made this recipe last night from the Best Recipes cookbook. I've never had a bad recipe out of that cookbook, in fact, they're the best! These roasted potatoes are crispy on the outside and soft on the inside, and very flavorful.
Ingredients
2 lbs red potatoes
Olive oil
Salt
Ground black pepper
2 T fresh chopped rosemary
2 cloves garlic, minced
Directions
Preheat oven to 425 degrees. Cut potatoes in half, then into 3/4" wedges. Toss with olive oil, salt, and pepper in a big bowl. Put on a shallow baking sheet in a single layer, flesh side down. Cover tightly with foil and bake for 20 minutes. Take the foil off, bake another 10-15 minutes. Flip them all over and bake another 5-10 minutes until browned. In the last three minutes of roasting, sprinkle with the rosemary. Take them out and toss with the garlic in a big bowl.
Breakfast
Leftover lemon curd and raspberry tart from Evan's bday
Coffee with nonfat vanilla creamer
Lunch
New Seasons Caesar salad
Snack
Harvest cheddar sunchips
Dinner
Roasted red potatoes with rosemary and garlic (see recipe)
Reduced fat triscuits
Cheddar cheese
Snack
Microwave popcorn with garlic powder
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You got a new creamer! ;) The roasted potato recipe sounds very good. I may have to give it a go!
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