Roasted Potatoes

Cut potatoes into fourths.
In bowl... toss potatoes with a dash of oil, salt, pepper, and dried rosemary.
Lay out potatoes skin side down on a sheet pan.
Roast in a 400 degree oven until browned and fork tender.

7 comments:

Jenn Flynn-Shon said...

This sounds so unbelievable I think I'm making hashbrowns for lunch today...mmmm

Suldog said...

One of my favorites used to be roasted potatoes that my mom and/or dad would cook alongside a roast of some sort, whether beef or lamb. Not just the great roasted potato taste, but also a hint of the roast itself seeping in... Yummy!

The Summer Kitchen Girls said...

mmmmm...don't those look delish! We'll try that one! We have one with oil, tabasco & salt n pepper that is yummy...but I like the idea of the rosemary!!

Ms. Becky said...

they look delicious. I had a fish fry this evening and I'm learning the hard way that fried food is not agreeing with me these days. I initially ordered a baked potato, then changed my mind and switched to fries. that was a big mistake. I love roasted anything. happy weekend to you Joan!

John McElveen said...

OMGosh--What comfort food!!!!!!

John

Karen said...

I'm with Suldog... love roasted potatoes, but especially when they're roasted along side a roast!

The Summer Kitchen Girls said...

Hi Joan!! You won our contest for the cookie cookbook!! YEAAAAA! Please email your address over to us so we can send it out to ya!
Karla & Karrie
summerkitchen@sbcglobal.net