Two weeks ago, after my husband attempted to replace green peppers with frozen broccoli in his spaghetti sauce, I suggested he might be a little new to the whole cooking thing to go “off book.”
Last night he proved that he hadn’t ignored my suggestion to find new recipes, by serving us a delicious dinner of steak (cooked perfectly), asparagus spears (also cooked perfectly) and rosemary roasted potatoes which had me licking the plate.
After the kids and I applauded his success, he shared that he found the potato recipe online. And now, I’m sharing it with you (I think Erin would approve of the source):
Ina Garten’s Rosemary Roasted Potatoes
From Food Network
- 1 1/2 pounds small red potatoes
- 1/8 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves minced garlic
- 2 tablespoons fresh rosemary leaves, minced
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the rest of the ingredients. Mix until well coated, then spread out on baking sheet, in one layer.
Roast in the oven for at least 1 hour, flipping at least twice, until brown and crispy.
I wish I had remembered to take a picture before we ate because they were delish!
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