Hello! I hope you all enjoyed the long Memorial Day weekend. I had a really nice one...I didn't work Friday, Monday, or today AND Tom was here so it was extra special. Tom and Beau got here Friday afternoon. Some friends were passing through town Saturday so we had a nice visit at my house and then a lunch out. Tom is very knowledgeable and skilled with home repair and he did a few things around my house....put up a ceiling fan, changed out my dining room light fixture, fixed my storm door that came off the hinges, and put in dog-proof fencing in my backyard. Beau is staying with me for the next 5 weeks while Tom does a bunch of Army stuff. It is fun to have Beau with me, but I am not at all used to a dog schedule and I have to admit the cats are not thrilled. I hope they will adjust but for now they stay away from Beau, mostly upstairs and lots of time under the bed. Beau is always excited to see the cats but the feeling's not mutual. I hope they will settle in soon. In the meantime, it is nice that now I have a fenced in area that I can let Beau out alone so I can be with the cats. We took Beau swimming a few times, and I am enjoying the twice daily walks. I think my health will definitely benefit from the 2 or so miles twice a day I walk with him.
Red is not the only animal to drink from the toilet!
I had some pansies in a pot this past winter and love that I have some volunteers that have sprouted up....
And lastly before the recipe, the Hydrangeas are bursting out all over. I don't have many in my yard but they are all over the neighborhood. I also planted some sweet peas and sunflowers from seed as well as some holly hock plants. I can't wait for those to all get big and bloom!
Your recipe today is barely a recipe. I whipped this up to eat with my lunch after Tom left today. I had bought the potatoes for him as he loves home fries, but I never made them. So I cubed them up with two small sweet potatoes I had, tossed it with chopped fresh rosemary, olive oil and salt and pepper and roasted until they were browned and tender. So delicious. Ina Garten is the queen of roasted vegetables and I use her technique all the time. It is simple and only dirties the pan you roast them on, and can be used with any variety of vegetables. Just vary your cooking time and seasoning based on what vegetables you use. Enjoy!
Roasted Rosemary Potatoes
Prep Time: 5 minutes
Cook Time: 20 - 40 minutes
Keywords: roast side breakfast gluten-free vegan vegetarian potatoes sweet potatoes
Ingredients (4 servings)
- 2 small sweet potatoes, peeled
- 2 medium to large red potatoes
- 1 - 2 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary
- large pinch of salt
- 6 or so grinds of fresh black pepper
Preheat oven to 400 degrees. If you have a convection oven, this is the time to use it as your cooking time will be dramatically decreased.
Cut the sweet potatoes and red potatoes into large chunks, about 1 1/2 inch squares. Place on a large roasting plan in a big pile. Drizzle over the olive oil, sprinkle with rosemary, salt and pepper. Toss it all together with your hands. Spread out into an even, single layer with space between the pieces.
Roast for 25 to 40 minutes, stirring about every 10 minutes, until browned and crispy around the edges. The time will be toward the shorter side if you have a convection oven, longer if you don't. Taste and add more salt and pepper as desired.