Baked Rosemary Potatoes

WARNING: If you try this recipe, you may become addicted.
Baked Rosemary Potatoes are the perfect compliment to Turkey Meatloaf and are super easy to make.
(And I will share that recipe on Saturday-don’t you worry.)

Please, unfasten your seat belts.
Your tummy needs some more room.

Here’s what you’ll need:

1/4 C Extra Virgin Olive Oil (I always avoid the “I-get-around” Olive Oil, personally…)
1 tsp Garlic Salt
1/2 tsp Paprika
1 tsp Sea Salt
1/8 tsp Fresh Ground Pepper
2 Sprigs of Fresh Rosemary
6-8 Red Potatoes

Ziplock Bag
9 x 12 Casserole Dish
Preheat your oven to 350 degrees, please…

Pour the 1/4 C of olive oil into a ziplock bag.

Add the 1 tsp Garlic Salt and the 1/2 tsp Paprika to the ziplock bag.

Next, add the 1 tsp Sea Salt and the 1/8 tsp Fresh Ground Pepper to the ziplock bag.

By now, this is what will be staring right back at you from the bottom of your ziplock bag. Inhale it’s yummy odor…

Cut your potatoes into bite sized pieces. Add them to the ziplock bag and zip it shut.

Gently shake the bag, keeping a hand on the ‘zippy’ part. I don’t care what they claim, the bag will sometimes unzip at the most inopportune time.
Thoroughly coat the potatoes with the olive oil & spice mixture.

I lightly sprayed no-stick onto the bottom of my 9 x 12 casserole dish before dumping the potatoes in. Spread the potatoes evenly in the dish.

Pull the leaves from your fresh rosemary stems and distribute evenly over the potatoes.
Bake these little yummy dudes at 350 degrees, uncovered, for 35-40 minutes or until tender.

So yummy, so easy…
So good as a leftover the next day because you made WAY too much for two people.
I hope you enjoy-I know I did. Come back Saturday for the Turkey Meatloaf Recipe!