Today's adventure began as a quest to decide which side dish I was going to serve with dinner. Rice? Nope. Macaroni? Nope, just had that. Potatoes? Sure, but what kind? Crispy potatoes sounded good. But I couldn't decide how to season them. I had seen a recipe in a magazine that used salad dressing for flavoring and grated Parmesan cheese to add crispiness. Thing is, no matter how many times I've tried that recipe, it never came out right. The dressing pooled on the bottom of the baking sheet and burned, or the Parmesan caused the potatoes to stick. I love crispy potatoes, so something had to be done. A peek into the spice cabinet revealed rosemary. Perfect!
I already planned to make smothered pork chops for dinner, so rosemary potatoes would be a great accompaniment. But I couldn't just throw the rosemary on the potatoes and bake them. I decided to toss them with the rosemary, olive oil, salt, pepper, a grated garlic clove, and half of a chopped onion.
After chopping and seasoning, the potatoes looked like this:
I baked them at 350 degrees for about 45 minutes until they were golden and crispy on the edges. I stirred once. Here's what they looked like:
I served them alongside steamed green beans and the pork.
Delicious.
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