One of our favorite meals or go to side dish this year has been roasted spuds. We have been lucky in that we can just go outside and dig up a handful of spuds from the garden when we want and we tend to have these yummy delights once a week.
Also the fresh rosemary makes a HUGE difference!
First turn your oven to 450 degrees.
Wash your spuds. We usually use the red or yukon gold varitey.
Cut them so they are all about the same size and lay them out on a cooking sheet.
Once they are layed out drizzle some olive oil on them and sprinkle with a bit of sea salt or kosher salt, fresh ground pepper, and some fresh chopped rosemary.
Let them cook for 30 to 45 mins, shaking the pan every once in a while, until they are bubbly and golden brown and fork tender.
They are easy cheesy and are great with just about anything. I'll admit to that some times we skip the rosemary and dip them in kethcup or steak sauce when we are eatting them.
Coming to a kitchen near you.... some of our favorite recipes! Oh Yummy!
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