Tuesday, July 07, 2009
This was my first year growing potatoes in our garden, and it was so rewarding to cut up two seed potatoes and get so many in return! Here is the first half of our harvest!
We discovered this recipe through the Return to Sunday Dinner cookbook and it has quickly become a favorite!
1 lb. red potatoes, quartered
1-2 Tbsp. olive oil
1-2 cloves garlic thinly sliced
a sprig or two of fresh rosemary, snipped into little pieces
salt and pepper to taste
Combine all ingredients in prepared baking dish and bake until potatoes are browned to your desired taste. I love that I can bake these at whatever temp I'm already using the oven on. I've baked them everywhere between 325 and 425 - obviously the hotter the oven, the faster they cook!