My father-in-law on Maui has a great big rosemary bush in his yard and every time we visit, I bring some sprigs back with me. I love fresh herbs and we all know they aren’t cheap at the grocery store. It’s a wonder I haven’t yet been stopped at airport security trying to board the plane with a most suspicious looking ziploc baggie filled with herbs…
A delicious and oh-so-easy recipe for rosemary roasted potatoes:
- Slice potatoes into slices or bite-size pieces. Any kind of potato will do, but I like yukon gold for its firm texture.
- Toss with olive oil, salt, pepper, and chopped fresh rosemary.
- Spread out on a baking pan or cookie sheet and bake at 400-450 degrees for about 30-45 minutes.