Oven Roasted Rosemary Potatoes

Adding potatoes right into the crock pot is a great option, but I decided I wanted to add more texture to the meal.  So, I opted to oven roast potatoes separately.  I used 2 pounds of potatoes and diced them in bite size pieces.  (To save time, I diced them the night before and  stored them in the fridge covered and in water)  After draining the water, I drizzled the tots with extra virgin olive oil and tossed them with crushed garlic cloves and fresh minced rosemary.  They went into a 400 degree over for about 45 minutes.  It’s important to toss them a few times throughout cooking to make sure that they brown evenly and don’t stick.  If they seem to be drying out or sticking to the pay, add a bit more olive oil.