Potoatoes Roasted with Rosemary

Photo:
Tod Dimmick










Freshly dug potatoes have a flavor all their own - grocery store versions that have been sitting on the shelf are pale shadows of these babies.

The method is simple: Preheat the oven to 350F. Scrub off any earth, and slice them into wedges. Toss them in olive oil a bag or a container with a lid, and arrange them skin side down on a baking tray. Sprinkle with salt and rosemary, and bake for 30 minutes or until nicely browned and tender.

Kid Favorite Alert!

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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