Apparently I cook with lots of potatoes! Since the blog’s inception, tags have been at the heart of this portfolio for me.   On nights without a meal plan I’m now able to open the fridge, pick out some ingredient staples, and click around to see what I’ve previously made. I am slowly building my own personal electronic cookbook… what could be better than that?

This was the first time I made this basic roasted potato recipe, and I am glad to document and save it. It was quick and easy to make and was a simple, yet flavorful side to add to the table.  As I did with the bruschetta, I turned to the Neelys for their roasted potato recipe.  We served these with a juicy pot roast and so these served as a vehicle for the gravy. Yum!

Ingredients:

• 4 medium potatoes – diced
• 3 whole garlic cloves
• 3 diced garlic cloves
• 4 Tablespoons olive oil
• 3 Tablespoons rosemary leaves
• Pinch of red pepper
• Salt and pepper

Steps and Notes:

1. Add the following to the olive oil: rosemary, garlic, salt, pepper, red pepper flakes
2. Let the olive oil mixture sit for 30 minutes to combine
3. Place the 3 whole garlic cloves into the baking dish with the potatoes.
4. Pour the olive oil over the potatoes and mix well
5. Bake for 30 minutes at 400 degrees, stirring once. (Remove once they have a slight crisp on the outside)
   • I baked mine in my toaster oven!

Thoughts for Next Time:

• Try this with baby red potatoes as the original Neely recipe suggests
• Serve topped with cheese