Also on our garden "bucket" list for next summer is a great desire to grow more fresh herbs. So far, mint is the only one we've had success with--to much success, in fact, as a previous Newfangled Country Gardener column reported.
I wish I could report that the rosemary contained in this delicious potato recipe was snipped right from the "herb bed" near the back door. (Hopefully next summer it will be.)
It was poured from a spice jar instead.
But even with dried instead of fresh rosemary used to spice up these potatoes, the outcome was flavorful and terrific. I'm always looking for different and unusual ways to cook spuds. This recipe was furnished by a Kroger circular and was totally wonderful.
What's more, I didn't wreck a cookie sheet in the process this time as I did with the Roasted Potato Medley recipe of a few days back. I used a glass baking dish; the olive oil that the potatoes soaked in before they were cooked was adequate to keep anything from sticking to the bottom.
Oven-Roasted Rosemary Potatoes
5 pounds new potatoes
1/4 cup fresh rosemary, chopped
1 cup olive oil
1/4 cup garlic, chopped
salt and pepper, to taste
Cut potatoes into 1/2-inch wedges. Toss with all other ingredients. Roast in 350-degree oven for 45 minutes until potatoes are golden brown and fork tender. Refrigerate any leftovers. Serves 6 to 8.