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Here's my really simple-quick and dee-licious way to prepare them, even for a weeknight.
And if you were wondering, these are "Regina-approved"... so I got that going for me... which is nice.
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Rosemary Roasted Potatoes with Garlic
small potatoes, about 3-4 per person
3-4 fresh rosemary sprigs, stripped and loosely chopped
1 Tbsp. minced garlic (fresh is best, but "jarlic" works great for this dish.)
pure olive oil
fresh ground black pepper
kosher salt
1. Preheat your oven to 400°F, and line a baking sheet with parchment paper (makes clean up that much easier... I said this was an "easy side."
2. Wash and coarse dice the potatoes. There's a whole lotta flavor in those skins, so leave 'em on. If you want to save time and dice the taters in advance, just be sure to store them in a bowl of cold water to prevent them from oxidizing, and be sure to drain them well before continuing.
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I noticed that there just wasn't enough black pepper in it already, so I added just a bit more... and a bit more salt... and a bit of dried parsley.
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We had enough taters for two meals, so a few nights later, I traded the rosemary for dill and parsley and it came out great. Explore your herbs and spices, come up with a few variations of your own... just don't forget to share.
-Matt
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