Todays breakfast? Roasted Potatoes. I LOVE potatoes. Any kind, really. We also have about 4 pounds left from our 5 pound bag from Thanksgiving, so we'll be having potatoes for the next several meals. Today though, the easiest and most scrumptious. These taters take only about 10 minutes of prep and 20-30 minutes cooking, and the leftovers can be made into home fries the next morning or thrown in your next beans and rice recipe!
6 medium sized red potatoes
1-2 tablespoons olive oil
2-3 cloves garlic, chopped
2-3 sprigs fresh rosemary
Scrub your potatoes clean, then chop them into 1-in. chunks and throw them in a large cast iron pan or on a baking sheet (we like a cast iron pan for the iron and flavor it adds). Pour olive oil in and stir until potatoes are evenly coated. Chop garlic and add to mixture in pan. Stir well. Add rosemary and salt and pepper to taste, then put in the oven at 350 degrees for 20-30 minutes, stirring and flipping potatoes several times. Potatoes are DONE when a fork is easily inserted and potatoes are crispy on at least one side!
Serve with chopped chives like we did, or just salt & pepper!