Oven-Roasted Potatoes with Rosemary, Garlic & Olive Oil
It was Sunday afternoon. I wanted french fries. I was making venison burgers, and I wanted french fries. That’s all. Sometimes I just crave french fries, you know? (The same way I crave chocolate, if you can believe that.)
The problem was that I didn’t have any french fries in the freezer. I then realized I really just wanted potatoes in any form – as long as they were a little bit oily and moist, and zesty with seasoning. So I hauled a bag of Michigan potatoes out of the pantry, scrubbed a small pile’s worth, and started cutting them into chunks.
I drizzled them with a little olive oil for roasting, then added a little rosemary and garlic for flavor. I sprinkled on a little sea salt and pepper for good measure, gave them a toss with the wooden spoon, and into a hot oven they went. At 35 minutes, they were tender. I don’t know how I got it so right on the first try; maybe this cooking thing really is based on instinct.
They needed no ketchup. Neither did the burgers, but that’s a recipe for another day.
Oven-Roasted Potatoes with Rosemary, Garlic & Olive Oil
8-10 white potatoes, scrubbed and cut into 1″ cubes (about 4 cups)
4 cloves garlic, crushed and minced
2 tablespoons olive oil
1 teaspoon crushed dried rosemary
3/4 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees. In a large bowl, toss all ingredients together until fully combined. Pour into casserole or dutch oven. Bake 35-40 minutes, until potatoes are tender.
I love potatoes done this way.