Rosemary Potatoes

Do you have any Rosemary growing in your garden? Have you wondered what to do with it. I picked some recently and the smell was so delicious I knew I had to make some Rosemary Potatoes. We have learned it is delicious even with no free oil added.

It is really easy to make. No exact proportions are needed.

Cut up some potatoes into a baking dish. I like to use the thin skinned type of potatoes such as Yukon Golds or Red Potatoes. It is fun to use those tiny little boiling potatoes that come in a bag, but they are very expensive, and don't taste any better. So I stick with regular sized potatoes cut into cubes. Cut some onion into large chunks and scatter it on top of the potatoes. Use a lot (unless you don't like onions) because it give such a nice flavor. Get a head of garlic, separate the cloves, and them smash each one with a large chef knife. This firm action smashes them just a little bit to release flavor, and loosen the skin. The skin comes off easily now. Scatter the garlic cloves over the potatoes. Lay 3 - 4 sprigs of rosemary on top. Pour in just enough water to cover the bottom of the dish. The put on the lid or cover with foil. My 9 x 13 inch dish full of potatoes took 1 hour to bake at 400 degrees.

When the potatoes are soft, lovely smells with be wafting through the house drawing in your hungry family. Serve the potatoes with a pitcher of cashew gravy , then you don't need any margarine or butter. Complete the meal with a huge Romaine and Vegetable salad, and a bowl of barely cooked (frozen) green peas. Yum!