Recipe #35 - Roasted Garlic-Rosemary Potatoes

There are some foods that just remind me of Sunday dinner, and one of them is baked potatoes.  I've always liked potatoes, but I like to "dress them up".  Plain potatoes are fine; they're just boring.  The problem is that if you dress them up too much, they're no longer good for you.  This recipe is right in the middle -- not a blah potato, but not dripping with cheese and butter either.

You'll find the recipe for Roasted Garlic-Rosemary Potatoes on page 181 of the cookbook or online here.

I think the key to this recipe is having small potatoes.  This makes it so your potatoes to seasoning ratio is just right.  I used fingerling potatoes, but any small potatoes would work great.

While bringing your water to a boil, you combine the seasonings and set them aside.

It is always helpful to use your slaves...uh, children...to help you on tasks like pulling the leaves off the rosemary.
 

Then you boil your potatoes for about 10 minutes until you can pierce them easily with a fork.

Once they are cooked, you drain the water and return them to the pan.  There you toss them with the seasoning mix and get everything nice and coated.

Next, the potatoes go onto a cookie sheet lined with foil. You sprinkle with with salt and into the oven they go. 

They bake for 10-15 minutes until the skins begin to brown.

I took these to my sister's house for Sunday dinner and everyone gobbled them up.  Several people went back for seconds even.  I'm glad I have a cookbook that I trust to have delicious recipes that appeal to the masses, not just foodies.  Good home cookin'!