Wednesday, April 6, 2011

Weeknight Rosemary Roasted Potatoes

There is something incredibly comforting about roasted potatoes. Crispy on the outside and tender inside, these salty gems are just what I need as a pick-me-up on a particularly long day. These potatoes are cooked at a high heat in the oven and I start them out in the microwave. That is what gives them their tender middle. Nuking them basically steams them quickly before roasting. Very effective. You can pop these into a hot oven while you are making the rest of your meal and they are ready to come out when dinner's done. I am a particular fan of rosemary. It is one of my nostalgic smells that takes me to my grandmothers house where she has a gigantic rosemary bush in her backyard. No matter the season, the rosemary fills the air around it with the pungent, earthy aroma that I love. If you don't have dried rosemary on hand, you can substitute thyme or another herb that you like instead. Also, Mark and I are off to the Netherlands and Belgium tonight. Hopefully we both make it back in one piece and still speaking. Never fear...I've set up some posts while we're away.

Weeknight Rosemary Roasted Potatoes
4 medium Yukon gold potatoes
1 small onion
1/2 tsp. dried rosemary
1 tsp. salt
1/2 tsp. pepper
olive oil
1. Microwave the potatoes on high for 5 minutes. 2. Slice the onion coarsely and lay them on a rimmed baking sheet. 3. Slice the potatoes into small, bite-sized pieces. and put them on the tray with the onions.
4. Toss the onions and potatoes with about 2 Tbs. olive oil, salt, pepper, and rosemary. 5. Bake in a 425 degree oven for 10-15 minutes and remove from the oven. Shake up the pan or use a spatula to flip the potatoes so that they cook evenly. 6. Return to the oven for another 10-15 minutes until nicely browned and crispy. Remove from the oven. Serve up and enjoy.

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