You’re not limited to breakfast with these potatoes. Kids love roasted potatoes for any meal!
- 4-6 small Yukon Gold potatoes per person, or the equivalent in larger potatoes. Cut potatoes in half or bite-size chunks. Red potatoes are ok as well.
- 4 cloves garlic, finely chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 3 tablespoons rosemary, mashed with the back of the knife on a bread board
- Salt and pepper to taste
Heat the oven to 425º F.
Yukon Gold potatoes have the best buttery flavor, but any potatoes will do, so long as you cut them up into bite-size chunks. Wash the cut-up potatoes and pat dry. Put them in a large bowl and sprinkle the olive oil over them. Toss to coat them all evenly.
Fresh rosemary reveals more of its flavor if mashed, so use the back of the knife to mash the rosemary on a bread board surface. You can chop it up after mashing if you like. If you are using dry rosemary, chop it up. Sprinkle over the potatoes. Sprinkle the chopped garlic and salt and pepper over the potatoes.
Spray a roasting pan or cookie sheet with cooking spray or use aluminum foil to cover the pan. You’ll have to spray the tin foil as well to prevent sticking. Spread out the potatoes so they form a single layer.
Bake for 45 minutes or until tender and lightly browned. Serve.