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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.

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About Hang Onto Your Fork

I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!

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