homegrownEats: Rosemary Garlic Potatoes

Monday, June 2, 2008

Rosemary Garlic Potatoes

Ingredients:

12 Baby Red potatoes, halved then sliced in thirds
2 fresh rosemary sprigs, leaves stripped, then minced
3 large cloves of garlic, minced
1/4 c. extra virgin olive oil
salt

Directions:

Preheat oven to 400 degrees.

Scrub potato skins thoroughly before slicing (leave skin on). Place cut up potatoes in an oven-safe glass roasting pan, 9x13. Add rosemary, garlic, olive oil and a generous amount of salt (a salty potato is a yummy potato). Toss to coat. Place pan in oven. Cook for 20 minutes.

Using tongs, toss potatoes . Place in oven for 10-20 minutes more. Potatoes are ready when easily pierced by a fork.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.