Rosemary-roasted Potatoes
This recipe is an enigma. It’s the story of the loaves and fishes, only in reverse. Each time I make it, I double the number of potatoes and there still aren’t any leftovers. Last week, 5 potatoes. This week, 10 potatoes. … If there is one recipe that is going to get us through those 50-lb sacks anxiously waiting for me every time I go down into the cellar, it’s this one.
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Ingredients
- Potatoes as suggested, twice as many as last time you made it
- Olive oil reasonable amount
- Rosemary
- Salt
- Pepper
Instructions
- Wash, peel (always optional chez Maureen), and slice the potatoes.
- Combine with olive oil, rosemary, salt and pepper.
- Into a hot oven (around 400°F/200°C) for, um, just check on it every 10 minutes or so.