Monday, July 30, 2012

Rosemary Garlic Potatoes

This is good for breakfast, brunch lunch and dinner...yes, not "or" dinner but "and" dinner. I could eat these all day. Whenever you are asked to supply a side dish for a get together (because all vegans eat are side dishes, right?) you can bring this and everyone will like it better than the meatloaf.

 
2-3 lbs. of potatoes (red, Yukon gold, new, fingerling, etc.), scrubbed & cut into 1" chunks
6-8 cloves of garlic, minced
1.5 Tbsp. rosemary, minced (about 3-4 sprigs)
1 medium red onion, sliced however you like it
1 tsp. sea salt
1/4 tsp. black pepper
2 Tbsp. extra virgin olive oil

1) Preheat the oven to 325. Place the chopped potatoes into a large baking dish and add the remaining ingredients and toss to combine well.

2) Cover the dish tightly with foil and bake for 45 minutes.

3) Remove the foil, stir, and bake for an additional 10-20 minutes uncovered until the potatoes are tender.


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