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.
Tags: potatoes, rosemary potatoes
July 31, 2013 3:51 pm 
Subscribe