Crispy Roasted Potatoes

Besides bread and cake, potatoes are very high on my list of favorite comfort foods.

I like them mashed, baked, in soup or simply roasted.

I have looked at a lot of roasted potato recipes before I came up with my version.

Often times the recipes called for diced potatoes, used 4 or 5 different herbs or you had to boil the potatoes before roasting them. We are not going to do any of that. Using small potatoes, very few ingredients with big flavor, and roasting at a higher temperature make this recipe quick, easy and delicious.

Ingredients:

12 oz. small, light skinned potatoes

3 Tbsp. olive oil

2 sprigs of rosemary, only the leaves chopped

2 cloves of garlic, chopped

salt and pepper

Preheat your oven to 425F.

Rinse the potatoes and cut them in half lengthwise. Put them in a bowl.

Add the olive oil, chopped rosemary and chopped garlic to the bowl.

Season with salt and pepper.

Stir the potatoes to mix all the ingredients.

Lay the potatoes on a dark rimmed baking sheet, cut side down. Roast them in the middle part of your oven. Depending on the size of the potato, roasting takes between 15 to 20 minutes.

If you notice that the outer ones are getting darker faster than the ones in the middle, simply move them around using a spatula to scoop them up.

Enjoy the potatoes plain, with hummus or herbed Tofutti sour cream, or any way you like!