Oven Roasted Potatoes
7 medium size yukon gold potatoes, unpeeled
2-3 cloves of garlic, minced
1 tablespoon fresh rosemary, minced (optional)
extra virgin olive oil (about 1/4 cup)
Preheat oven to 350° degrees.
Chop potatoes into bite size pieces of roughly equal size. Arrange on a baking sheet. Add garlic and rosemary. Drizzle with olive oil and season liberally with salt and pepper. Toss to combine.
Roast until crisp and tender, about 1 hour and 15 minutes, stirring after the first half hour of cooking.
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