Liina’s Roasted Rosemary Potatoes
My friend Liina made this recipe at least once a week during college, filling the Warren Wilson College Eco-Dorm kitchen and common room with the cozy aroma of rosemary.
2 1/2 pounds of potatoes, quartered or chunked into 1 inch by 1 inch pieces
4 Tbsp. olive oil or cooking oil
2 cloves garlic, minced (Liina left out the garlic)
5 Tbsp. snipped fresh rosemary or 2 Tbsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper
1. Preheat oven to 375 F. Place potatoes in gallon bag or very large Tupperware tub. Add oil, garlic, rosemary, salt and pepper to potato container and shake well to mix.
2. Add seasoned potatoes to several shallow roasting pans or cookie sheets, keeping the potatoes from touching. (I use at least large 3 pans.)
3. Roast, uncovered, for 40 to 60 minutes or until tender and brown on the edges, stirring every 10 minutes. Add additional salt and pepper if desired.