Roasted Potatoes

What a delicious dinner tonight!
Roasted Potatoes
Mom sent me this recipe. It’s delicious by itself, but I chose to spice it up with a little ground black pepper and dried rosemary (I imagine fresh rosemary would be even more delicious).
- New potatoes (as many or as few as you like) cut into eighths (bite size)
- Light olive oil
- Black pepper
- Rosemary
Sorry for the lack of precision, but I eyeballed everything. Here’s what to do:
- Boil salted water in a large pot about 2/3rds full
- Add potatoes to rapidly boiling water (and be careful, there’s no easy way to add them without splashing yourself with scalding hot water – so try to limit the damage as much as you can)
- Preheat your oven to 450 degrees Fahrenheit
- Boil potatoes about 10-15 minutes until tender
- Remove from heat, drain and rinse under cool water
- Prepare a baking dish by dolloping some olive oil on the bottom
- Spread the potatoes in the pan
- Sprinkle with ground black pepper and rosemary, then and move them around to coat them in oil – you’ll also need to oil the top, so don’t go overboard on the first application. My mom likes to oil each potato by hand – I find this time consuming, so I didn’t do it. You can also use a large ziplock and shake the suckers up. I just did my best to get them well coated with gentle shaking of the pan
- Pop them in the oven and turn every 10 minutes. It’ll take about forty-five minutes for them to get a nice crust without getting too-cooked
- Enjoy!
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