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Roasted Potatoes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Red Potatoes (2 lbs.)
5 capfuls olive oil
Salt and Pepper to taste
Garlic salt
Rosemary leaves (whole)
Chopped parsley or any fresh herbs (as you like)
Directions:
Directions:
Cut amount of potatoes you need to use in fairly small segments, like a smaller red-skinned potato cut in quarters. Put potatoes in a glass or plastic, non-reactive bowl (not metal) and put maybe 5 capfuls of olive oil on them. Salt and pepper the potatoes. I like garlic salt, and take rosemary leaves off the stem and add to the bowl and toss. I do not chop the rosemary leaves but leave them whole. Now, add chopped up Italian parsley or any other fresh herbs you like.
Let the potatoes sit in this mixture, either covered with
Saran Wrap or not, or room temperature , for an hour or two.
Get out a baling sheet. Put a very thin layer of olive oil on baking sheet or spray with a spray olive oil. Drain liquid from potatoes before arranging them in a single layer on the baking sheet.
Bake at 400 or 425 degrees for about 45 minutes. Check on them often to make sure they don't burn.
Personal Notes:
Personal Notes:
My dad, Fred Malina, liked EVERYTHiNG well done and crunchy to the extent that one of the nicknames was "Crunchy Fred".
These also, happen to be one of my favorite things to eat. These were always improved by the rosemary that grew like weeds in our backyard on 25th Street in Santa Monica.

 

 

 

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