A really, really, really simple side dish, but the kind of thing that I always save for last on my plate and the leftovers never make it to the Tupperware. Maybe this concept of potato cooking is old news to you, but if not, then make this tonite and you’ll never regret it.

This is the way we do potatoes at my house, my mom’s house, and my sister’s house. It is simple enough for quick weeknight meals but fancy enough for holidays… somehow. It takes almost no time at all and is extremely “hands off”. Great with any kind of meat, fantastic tossed with blanched/salted green beans, and perfect for any season of the year. It may seem like I’m “selling” this to you but there’s no need; the taste sells itself.

Rosemary Roasted Red skins

Serves 2 hungry people who like potatoes

1 lb red skinned potatoes (I used 5 medium potatoes)- red skins are smaller 

2 tbsp. butter

2 tbsp. extra virgin olive oil

1 tbsp. chopped fresh rosemary, or 1 tsp. dried

1 tsp. (more to taste) kosher salt

Black pepper to taste

1. Preheat oven to 425 degrees.

2. Scrub potatoes and chop them into 1 1/2 inch pieces.

3. Put butter and olive oil in an 8×8 baking pan and into preheated oven.

4. After about five minutes, take pan out and toss potatoes in melted butter/olive oil.

5. Add salt, rosemary, and pepper. Stir to coat. Return pan to oven.

6. Bake until potatoes are soft through but browned and crunchy around the outside, approximately 30 minutes.

7. Stir every 10-15 minutes to prevent sticking.

Rosemary Roasted Red skins

Serves 2 hungry people who like potatoes

1 lb red skinned potatoes (I used 5 medium potatoes)- red skins are smaller 

2 tbsp. butter

2 tbsp. extra virgin olive oil

1 tbsp. chopped fresh rosemary, or 1 tsp. dried

1 tsp. (more to taste) kosher salt

Black pepper to taste

1. Preheat oven to 425 degrees.

2. Scrub potatoes and chop them into 1 1/2 inch pieces.

3. Put butter and olive oil in an 8×8 baking pan and into preheated oven.

4. After about five minutes, take pan out and toss potatoes in melted butter/olive oil.

5. Add salt, rosemary, and pepper. Stir to coat. Return pan to oven.

6. Bake until potatoes are soft through but browned and crunchy around the outside, approximately 30 minutes.

7. Stir every 10-15 minutes to prevent sticking.