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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Monday, May 14, 2012

Mom's Rosemary Roasted Red Potatoes

mom's rosemary roasted potatoesI have had these potatoes more times than I can count.  Sometimes they are tossed with fresh dill, sometimes they are tossed with parmesan and pepper, but my favorite preparation is with rosemary.  My mom has been making this as a side dish for as long as I can remember.  Whatever herb she had fresh from her garden is what the potatoes were tossed with.  They are a simple side and C is a big fan of them.  Miss F stands firm in her inexplicable hatred of potatoes and refuses to eat them.  Maybe one day soon she will come around to the deliciousness of potatoes...
Mom's Rosemary Roasted Red Potatoes

2 tablespoons butter
8 to 10 red potatoes, cut into eighths
1 teaspoon rosemary

Preheat oven to 425. Add butter to a 10x13 glass baking dish. Melt the butter in the oven while it preheats. Toss the potatoes in the melted butter and rosemary. Salt and pepper to taste. Roast potatoes for 35 to 40 minutes.
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1 comment:

Fashion Meets Food said...

Oh my goodness! Don't these just look amazing. I am definitely going to have to make this! xo

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