Roasted Rosemary Potatoes (serve w/ Grilled Rib-Eye Steaks)

By Janes_kitchen

Ingredients

• 3 LBS yukon Gold potatoes, peeled & cut into 1" cubes
• salt
• ten 1" rosemary sprigs
• 1/3 C olive oil
• freshly grd balck pepper

Preparation

Step 1

preheat oven to 400
in lg. saucepan, cover potatoes w/ cold water
add lg. pinch of salt & bring to boil
simmer over moderately high heat until tender, abt 12 min
drain

return potatoes to saucepan & shake over moderately high heat until potatoes are dry, 10 seconds
spread potatoes & rosemary sprigs on rimmed baking sheet
drizzle w/ olive oil
season w/ S & P
toss to coat
roast 45 min, stirring a few times, until potatoes are sizzling & starting to brown
tilt baking sheet & pour off any excess oil
roast potatoes for 15 min longer, until browned & crisp

SERVE WITH GRILLED RIB-EYE STEAKS

CAN BE KEPT AT ROOM TEMPERATURE FOR UP TO 1 HR.
REHEAT @400 BEFORE SERVING