Someday, when my garden has rows of only intentional plants, I will take pictures of the enormous rosemary bush that takes residence in the back. It is almost as tall as I am, and provides such an endless supply of rosemary that I am always surprised I don’t put it in everything. Well, actually, I can tell you exactly why I don’t put rosemary in everything: it takes a very brave person to jump through the thistle bushes between the habitable zone and the rosemary bush. Such a daring excursion was necessary in order to roast these potatoes, and yes, they are worth it. But really, other than burning them, how could roast potatoes go wrong? We were lucky enough last year to have a couple jars of Karen’s home-made ketchup to go along with most any potato dish, but now that it’s gone, I think I’ll have an excuse to learn how to make it myself.
Roasted Rosemary Potatoes
5-6 medium potatoes (or really any size, as long as you have enough to feed everyone)
Fresh rosemary (a few springs worth)
Salt and pepper
Preheat oven to 400 degrees F. Grease (I use olive oil) a baking sheet with sides or other baking vessel that will leave enough room for the cut-up potatoes to lie in a single layer. Cut potatoes into spears or cubes (both work well, although spears make something closer to french fries) and cut onion into large chunks. Pull rosemary leaves off their stalks and mix with potatoes and onion. Pour a little olive oil over the potato-onion mixture and salt and pepper to taste. Mix the potato-onion mixture to coat all pieces with the oil; I’m always surprised by how little olive oil I can get away with, although I do like to add a lot of salt. Spread the potato-onion mixture on the baking sheet in a single layer. Bake for 20 minute intervals, turning over the potatoes and onion in between; it usually takes 1 to 1 1/2 hours, depending on the potato size. They are done when they can be easily pierced with a fork and are crispy golden brown.