ROASTED POTATOES

This is a recipe that everyone starts asking for this time of the year. You light the oven. Everyone else gets to stand around the kitchen smelling the rich aroma coming out of the oven and get warm at the same time. This is a good recipe to serve with hamburgers and peanut butter sandwiches. Hope that your kitchen will handle the big crowd!

Ingredients

2 ½ lbs Red potatoes, (White or yellow will also work).
3 Tbsp Fresh rosemary, Remove the leaves from the woody stems and chop coarsely.
Salt and pepper to taste, (I use seasoned salt sometimes)
1/4 cup Olive oil
1/4 tsp Garlic powder
3 Tbsp Grated Parmesan or Romano cheese

Directions

Wash and scrub the potatoes with a brush. Cut out any bad spots. Remove all sprouts and potato eyes.

If the potatoes are small, cut each one into four pieces, if they are big, cut them into six or eight pieces. Keep all of the pieces about the same size so that they all will cook in the same amount of time.

Dry the potatoes and put them in a large mixing bowl. Add the rosemary, olive oil, garlic powder, (seasoned salt if you are using it) and salt and pepper to taste.

Mix in the bowl using a spoon until all of the potatoes are coated. I find it helps to add the seasoning in several stages as I mix them.

Oil or spray a flat cookie sheet with generic pan spray, place the potatoes on the cookie sheet and spread them out.

Bake in a 400 degree oven for 35 minutes.

Remove the potatoes from the oven, stir them, spread them out on the pan and bake them another 35 minutes.

Take them out of the oven, sprinkle the potatoes with grated Parmesan or Romano cheese, taste for seasoning and adjust it, stir once again and put them back in the oven for ten minutes more.

These potatoes go with anything off the grill, taste good all by themselves and will make a big hit for your next party.

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