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Rosemary Roasted Potatoes

October 3, 2010

My favorite way to eat vegetables is to toss them with a little olive oil, a squeeze of lemon juice, some minced garlic, salt and pepper and roast them in the oven. This method works wonders for all sorts of vegetables: asparagus, broccoli, cauliflower, brussels sprouts. But I had never tried to roast my own potatoes.

While suffering through a weekend of weird food cravings, I decided I had to have roasted potatoes for lunch last Sunday. Ina Garten came to my rescue, with this delicious recipe for rosemary roasted potatoes. Like the broccoli, they’re an excellent and easy side dish — important to keep in mind as we near Thanksgiving season (yes, it has become it’s own season now, especially since I’ve already started seeing Thanksgiving-related food ads … )

– 1-1/2 pounds new potatoes

– 1/8 cup olive oil

– 2 tablespoons fresh rosemary leaves

– 3 cloves of garlic, minced

– salt and pepper, to taste

1) Wash and then halve or quarter the potatoes. Toss with the olive oil, rosemary, garlic, salt and pepper.

2) Spread the potatoes evenly on a baking sheet and roast at 400˚F for about an hour. Flip the potatoes every 20 minutes or so for even browning.

We roasted them for 45 minutes and then broiled them on high for about 7 minutes, to get a darker brown color. Serve with anything.

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