Rosemary Roasted New Potatoes

Here it is. My inaugural post and it's about potatoes. Can't get much more exciting than that! Just so happens that I happened to make them for dinner and thought it would be a good, simple place to start.

I have a feeling every home cook has made these before, but since I've never had them anywhere else and I make them all the time, I'm taking credit for them.

These potatoes are simple and perfectly earthy. A great summer side dish for BLT's, chicken, steak or pretty much anything on the grill. Come to think of it, they'd also be great in the winter. They are so versatile. You'll absolutely love them.

I recommend making these in a cast iron skillet. If you don't have one you can use a stainless pan, but do not try to make these in a non-stick pan. You won't get a good crust on the potatoes if you use non-stick and these are all about the crust.

Rosemary Roasted New Potatoes
 
Ingredients:
5-6 Red skin new potatoes (you could use fingerling or Yukon, just don't use Russet)
Olive Oil
2 sprigs fresh rosemary (if using dried, use about 1/2 tsp)
1/4 tsp. sea salt or kosher salt (if using table salt use about 1/8 tsp)
Freshly ground black pepper

Pre-heat oven to 400 degrees. Clean and dry potatoes. Chop into small bite-sized cubes. Place in cast iron skillet. Drizzle liberally with olive oil. Strip the rosemary from the stem and throw in with the potatoes. Sprinkle with salt and pepper and toss with your hands. Arrange potatoes so they are in a single layer.

Pop into the oven for about 20 minutes. Check to see if they are getting a good crust. If they are hard to move, then the crust hasn't formed yet and you need to let them cook longer.

When you pull them out they should have a nice golden crust to them and be fork tender. Taste one for seasoning. If they need more salt, add it while they are still hot so it sticks and sinks in.

Next Posts- Herbal Iced Cooler, Blueberry Cobbler Muffins