Roasted Potatoes with Rosemary and Garlic

Roasted Yukon Golds with Rosemary and Garlic

A Dirty Girl’s Valentine Dinner Planning Guide: Sexy Side Dishes Pt. 2


Never let it be said you aren’t one hot potato, baby. When you’re this hot, you can add garlic and still be eminently rootable. Did you know that “rootable” is slang for “do-able” in Australia, Cass? Doesn’t it just make you wanna pack your carb suitcase and head on down there so they can appreciate our roots?


I do.  But I’m also fine just listening to all this talk of going down under.


And that is why this is the sexiest potato recipe in the blogosphere this month. Sidle up to that Valentine to be, and offer to be the rootable veggie for the down under dinner. I mean who could say no to THAT offer?

Roasted Potatoes with Rosemary and Garlic

9 yukon gold potatoes, scrubbed and quartered
1 head of garlic, smashed and cloves peeled
4-5 sprigs of rosemary
1 c. of olive oil
a hefty two pinches of kosher salt
a pinch of black pepper

Preheat the oven to 400°.  In a baking pan, toss together all of the ingredients until potatoes are coated with olive-y goodness.  Bake in the oven for a half an hour and then remove the pan and shake around to make sure the potatoes aren’t sticking.  Cook for another half an hour until the potatoes are very golden and soft.

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