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October 8th Recipe: Rosemary Potatoes
Although it's freakishly warm outside right now (in Illinois at least) considering it's early October, I thought I would post a recipe for my fall-friendly taters. They are simple and scrumptious, and make a wonderful side dish. Enjoy!
Ingredients:5 or 6 baby red potatoes, cleaned, skins on
3 sprigs of fresh or dried rosemary (more or less to taste)
Olive Oil (eyeball it)
1/2 stick butter
Salt
Pepper
Cooking Prep:
Heat oven to 375. Spray a cookie sheet or shallow baking pan with cooking spray. Drizzle with olive oil. Set pan aside. Allow butter to get to room temperature so it's somewhat soft (if you don't have time for this, throw it in the micro for a 1/2 minute to warm it up).
Thinly slice the potatoes, and cut a few of the slices in half if they are too large. Now, scatter the slices into an even layer on your baking sheet. Time for the butter and rosemary. If using fresh herbs, chop them up a bit...if using dried, they are okay as is. Throw the rosemary in a bowl with the soft butter. Stir until well combined, then heat it up in the micro for about 30 seconds to get it to a point where you can drizzle it on to the potatoes. Once the rosemary butter is ready, then do just that...evenly pour it over the slices on your baking sheet. Make sure you get a bit of the mixture on as much of the potatoes as possible. Finish off with a sprinkle of salt and pepper, and one more drizzle over the top with olive oil.
Bake for 25-35 minutes or until potatoes are golden and crispy. Your house will smell divine!
