meatless monday: rosemary roasted potatoes, 2 ways

taters.

The humble potato: once a staple in Depression-era diets, now the enemy of us all for being a big bomb of carbs, and not much else. But, perhaps: worth a second look? These scientists think so. I, for one, am a potato fan, and a fresh rosemary fan as well. Change your mind about potatoes, then try these out.

INGREDIENTS:
8 potatoes
2 tbsp. olive oil
3 tbsp. fresh rosemary
Salt and freshly ground pepper to taste

WAY #1 (CLASSIC):
Preheat oven to 375°F. Quarter potatoes, put in a mixing bowl and coat with oil. Sprinkle with rosemary, salt and pepper. Place evenly on baking sheet and bake for 1 hour, turning occasionally.

WAY #2 (CRUNCHY):
Preheat oven to 400°F. Slice potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over potatoes; season with salt and pepper and drizzle with olive oil. Toss potatoes well to mix all the flavors and put them in the oven. Remove after 30 min. and toss again. Continue to roast until potatoes are browned and cooked through.

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