You guys, I love a potato. It’s not something I crave, exactly, but if you put an order of perfectly crispy French fries or hash browns or mashed potatoes with a big pat of butter in front of me, I will scarf it down with no regrets.
Interestingly–and probably because of the above, honestly–I don’t often make them at home, but the other night I made a meatloaf (what a gross word, but it was delicious) for ACS and me, and all of the sudden I found myself thinking how good oven-roasted potatoes would be with it. Now, I know you probably don’t need a recipe for roasted potatoes–the name is kind of self-explanatory–but the ones I made turned out to be super-delicious, so I thought I’d share how I made them here.
Cut up enough Yukon gold potatoes–in halves or quarters–to fill, but not crowd, a cookie sheet. Place a couple of whole garlic cloves on the sheet, too. Sprinkle chopped rosemary, salt and pepper over the top, then drizzle it all with olive oil. Toss everything together and stick in a 425-degree oven for 35-40 minutes, or until the potatoes are crispy on the outside and have started to brown on the inside.
Serve immediately and enjoy every single bite.