Rosemary Roasted Potatoes

The holidays are here and I really want to do something different this year. Now, I fully realize that some people are strongly devoted to the traditions of the holidays, so rest assured that I am by no means trying to revolutionize the festivities. My husband usually whips up some divine mashed potatoes, but I thought that roasting them this year would be just enough pizazz without offending anyone.

The best part about this recipe is that it is way easier to prepare than mashed potatoes and the crisp factor, I feel, will compliment any turkey. To me, it seems that all the sides at the Thanksgiving (or Christmas) table just meld together into one big mush. Seriously, between the consistency of the mashed potatoes, the sweet potatoes and the green beans you can't tell one from the other.


A few tips before you begin:

• Don't use baking potatoes, rather, opt for Yukon Gold potatoes. They have a waxy exterior and taste creamier.
  
• You don't want to slice the potatoes too thin. This will cause them to crisp up like a french fry and we aren't looking for that type of consistency.
• Try to slice the onions the same width as the potatoes to ensure they cook evenly.
• Skip chopping the rosemary. Simply tear it off the stem.
• Once in the oven, make sure to stir every 15 minutes.
• The cooking time certainly varies so keep an eye on these. We are looking for a slightly crispy outside, and a nice soft interior.
  

I think these babies will be a new tradition out our holiday table. I hope you enjoy them as much as I do. Until next time, cheers and happy eating!

Rosemary Roasted Potatoes

5-7 Yukon Gold potatoes, sliced somewhat thin
1 sweet onion, sliced
4 garlic cloves, minced
3 sprigs of rosemary, torn off the stem
about a 1/4 cup of olive oil
salt
pepper

In a buttered baking dish, combine all ingredients. Bake in a 425 degree heated oven for approximately 50 minutes. Stir every 15 minutes.