Happy Wrinkle-free Wednesday!!!! I am SO thankful to have a short work week but it has been crazy at the office — I’ve been working 12+ hour days and it’s not even busy season… I’m exhausted!
Here is an absolutely easy and filling (no bagged salad or bowl of cereal tonight) potato side dish that works with any protein on nights you are exhausted and don’t want to spend a ton of effort cooking. (Perfect for tonight when I SLEPT THROUGH tornado sirens while sleeping on the 12th floor of my high-rise!)
My lovely friend Miss M told me about this in early summer when I first made dinner for a beau. It is now a go-to! Not only will it save you wrinkles and stress tonight, but the leftovers work wonders for other dishes. Enjoy!
Need:
2.5 pounds red/new potatoes
1 container fresh garlic (Whole Foods sells this already peeled and ready to use in the veggie section)
1 bundle fresh rosemary
EVOO
Salt
Oven heated to 350 degrees
Hollyized Steps:
Wash all potatoes and remove the little ‘spud’ parts from the potato eyes.
Next, cut the potatoes into halves and then cut the halves into thirds.
Spray a glass brownie dish with EVOO and add in the potatoes. Drizzle with EVOO (you don’t want to completely coat them, just sprinkle the bottle across the dish.) Add in the garlic cloves, rosemary sprigs (smell AMAZING!) and lightly sprinkle with salt.
Bake for about 50 to 55 minutes with a glass pan. If you use a metal brownie pan, only cook for 40 to 45 minutes.
Lastly, (yes, FINALLY already! That quick!) serve with a chicken breast that you can grill in five minutes and steamed veggies you zap in the microwave for 3 minutes. TAAA-DAAAA!!!! Isn’t that cooking magic just abSPUDlutely amazing?!!? 🙂
abspudlutely exhausted
Ingredients
- 2.5 lbs red/new potatoes
- 1 container fresh garlic (Whole Foods sells this already peeled and ready to use in the veggie section)
- 1 bundle fresh rosemary
- EVOO
- Salt
Hollyized Steps:
- Oven heated to 350 degrees
- Wash all potatoes and remove the little ‘spud’ parts from the potato eyes.
- Next, cut the potatoes into halves and then cut the halves into thirds.
- Spray a glass brownie dish with EVOO and add in the potatoes. Drizzle with EVOO (you don’t want to completely coat them, just sprinkle the bottle across the dish.) Add in the garlic cloves, rosemary sprigs (smell AMAZING!) and lightly sprinkle with salt.
- Bake for about 50 to 55 minutes with a glass pan. If you use a metal brownie pan, only cook for 40 to 45 minutes.
- Lastly, (yes, FINALLY already! That quick!) serve with a chicken breast that you can grill in five minutes and steamed veggies you zap in the microwave for 3 minutes. TAAA-DAAAA!!!! Isn’t that cooking magic just abSPUDlutely amazing?!!?
YUM. I love rosemary potatoes! What kind of dishes do you have? They are pretty 🙂
Thanks! Honestly, they are simple Gibson dishes — I got a full set with eight place settings for like $20 at HomeGoods my last semester of college when I lived alone. Mix them with upscale linens from Pottery Barn and Neimans and they look nice.