This quick fix is not really so quick, but it sure is good & simple. An easy enough recipe to remember, fairly simple preparation gets rewarding results. I only have two words for you ----- FRESH ROSEMARY!!!
That’s right, PLEASE go fresh & for very little effort you’ll score big points in the kitchen. Rosemary grows fine in nearly any weather (prefers hotter weather & sandy soil) but get a baby & in a few yrs it’ll grow to be a bush. AMEN!? A big plus is that it doesn't require daily watering. (great for forgetful moms!)
I love these potatoes cuz’ they’re a great alternative to the tedious & primitive practice of “deep frying” (ewww....bygones) but still gives my little audience something to drown in ketchup. (Did I just say that? God forbid!)
Here are the players (btw. My recipes feed roughly a party of 10):
- enough potatoes to fill up a 5 l. pot. (peeled & sliced into 3 cm. cubes)
- large bunch of rosemary (about 10 sprigs, 5 cm. long, diced stem & all)
- 1/3 c Olive oil (roughly but you can use more or less)
- 1 tsp salt
Cook potatoes till tender but NOT dissolving. (Please, just do that one thing for me?) Strain & leave to cool a little. Put olive oil in baking tray. You may need two trays? Set oven to 175c. Mix potatoes on the baking tray (to coat with oil) sprinkle salt & rosemary. Bake for 1 hr, mixing (GENTLY, please) once or twice. The aroma of the rosemary will send your household into a crazed dash for an early dinner. SERVE STEAMING HOT!!
You can match these with so many dishes from classic burger or meat sauces to a side dish to any good Italian meal.
FORGET ME NOT: Time is essential, this won’t work on high heat cuz’ you’re rushed for time, so plan ahead. It takes about ½ hr to get the potatoes, peeled/cut/boiled & in the oven.
HEALTHY TIP: Leave the peels on, believe it or not they taste even better in my opinion with the peel & retain a whole lot more nutrition.