Friday, October 7, 2011

Rosemary Potatoes

6 to 8 large Yukon gold potatoes or Red potatoes, cut into large chunks
4 sprigs fresh rosemary
kosher salt and ground black pepper
extra-virgin olive oil or Italian Herb Oil
1/4 c grated Parmesan

1.  Preheat oven to 375 degrees.
2.  Put potatoes on baking sheet.  De-stem and roughly chop the rosemary leaves and scatter over the potatoes; season with salt and pepper and drizzle with olive oil.  Toss the potatoes well to mix all the flavors, spread out on pan, and put them in the oven.  Remove after 30 minutes and toss.  Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more.  While hot, top with Parmesan.  Serve immediately.

Variations:  With Parmesan, add 6 strips of bacon, fried and crumbled and 1/4 cup pine nuts, toasted.

*We make these often, the rosemary smells so good cooking.  

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