Rosemary Roasted Potatoes

Servings:

Cooking Time:

Ingredients:

• 5 lb bag of New or Red Bliss potatoes
• 3 tsp salt
• 1 tsp white pepper
• 2 cloves of garlic, minced
• ½ cup of melted butter (optional)
• 2-3 sprigs of fresh rosemary, picked clean

Instructions:

• Rinse the potatoes with warm water to clean off any dirt or residue, preferably in a half-filled sink. Place the potatoes in a large pot (3-4 gallons). Cover with cool water.
• Take about a third of the rosemary and add to the water, along with 2 tbsp salt (for boiling).
• Bring to a rolling boil, and boil for 10 minutes, or until the potatoes begin to get soft.
• Drain the potatoes well, and allow them to cool. This is a good time to melt the butter.
• Now, take the melted butter and add the garlic and pepper to it and mix well.
• Once they are cooled sufficiently, quarter them, leaving the skin on. Place them on a baking sheet and preheat the oven to 400°. Take a small brush and use it to brush the butter onto the potatoes, making sure to stir every once in a while to get the garlic and pepper onto the potatoes.
• Sprinkle the rest of the salt and rosemary liberally over the potatoes and set in the oven for 15 minutes.
• Check the potatoes, if they can be squeezed without too much effort, they are done. They should have browned up nicely, but should not be burnt (although the rosemary may be a little crisp, that's OK).
• Add a sprig of fresh rosemary to the plate for garnish!