Roasted Garlic Rosemary Potatoes.
2 lbs potatoes, brown, red, Yukon gold, whatever!
1 medium onion
5 cloves garlic
2 sprigs fresh rosemary
salt and pepper
Cut potatoes to large dice. Chop onions in big chunks so you can really taste their lovely sweet flavor they take on in the oven. Peel garlic and either slice or leave whole. Pull needles from rosemary sprigs by holding the top of the sprig with one hand and pulling all the sprigs down with the other. Toss in a large bowl with olive oil until coated. Now, I don't measure too much, so I'm gonna take a guess and say 2 tsp salt and 1 tsp freshly cracked pepper. Oh and I like kosher salt. Yum! Anyway, toss with potatoes until evenly coated, and heck, add a little more if you want. ;)
Brown in skillet, cast iron is my favorite, until potatoes take on a nice golden color. Then pop in preheated oven (400) for 20 minutes or so, until potatoes are crispy outside and soft and fluffy inside.