Rosemary spuds is simply the best potato recipe. Just be aware to back up one hour from serving time, put a tray of these into the oven and forget about them until dinner. The recipe is for 2 pounds of spring potatoes.
Wash, brush, and quarter the small potatoes. Put them in a large mixing bowl. Drizzle juice from
- 1 large lemon over potatoes, add
- 2 cloves of grated garlic,
- 2 twigs of rosemary, snip it with scissors
- 2 or more tablespoons of olive oil
- salt & pepper to liking
and mix the seasonings thoroughly in. Bake the Rosemary Potatoes at about 400 F for 50 minutes or more. I like to get the skins a little toasty and crunchy. These potatoes are a true delight for all ages.