Rosemary Potatoes

We wanted a side dish to go with the brisket so we decided to try out some Rosemary Potatoes.

Put 1 1/2 lbs of Red Potatoes quartered in a big bowl.  That means cut them in half, then cut the halves in half.

Hold on to the stick part of a sprig of rosemary.

Strip the leaves/needles off the stick part. Chop them up so they are only about 1/4 inch long at any part.

Take 3/4 tablespoon of that rosemary and sprinkle it onto the potatoes.

Then take these and sprinkle them all over the potatoes as well:

• 3/4 tablespoon olive oil
• 3/8 teaspoon salt
• 3/16 teaspoon pepper

Mix it all up with a wooden spoon (or whatever you have).

Pre-heat the oven to 400 degrees.

Spray down a cookie sheet with non-stick cooking spray.

Spread the potatoes around on the cookie sheet.

Once the oven is at 400 degrees, put the cookie sheet into the oven on a shelf near the middle.

Cook for 25 minutes.

Use a fork and poke at the potatoes to see if the fork goes into them easily. If it does, they’re done. If not, give them another 5 minutes and repeat.  Turned out really well.