rosemary red potatoes

don't judge me when i complain about the snow again.

i made this dinner on thursday night before yoga.  the snow was really coming down so i didn't want to grill outside which is reasonable, i think.  as a result, i ended up grilling the chicken breasts over the stovetop in my grill pan with a little bbq sauce spread over each breast while the potatoes roasted in the oven with onions and garlic.  

once the plates hit the table i realized i was going to be late for yoga so i didn't get to eat just like last week.  clearly i need to time thursday dinners better.  yoga take precedence over food and, i was excited to share my new playlist with the class.  i couldn't be late!

in a rush, i left the house and then when i got to class i realized my clothes and my hair smelled really, really bad.  i can't stand it when i can smell food on people so i was apologizing profusely and really embarrassed.  luckily, they're all a bunch of awesome women who forgave me.  just this once.

before i ran out i asked the hub to save my plate.  he got distracted trying to potty train the toddler and then the dog at my chicken straight off my plate.  when i got home, there wasn't anything left.  sniffle.  the fam loved the bbq chicken and these potatoes.  in fact, they were abnormally enthusiastic about this meal.  when questioned, the hub replied with, "we're american."  

i get it.  you don't like curry.

moving on.

rosemary red potatoes

adapted from allrecipes

printable recipe

1.5 - 2 lbs small red potatoes, scrubbed and halved

1 small onion chopped into 2" pieces

1/4 cup olive oil

2 1/2 tsp dried rosemary

4 cloves garlic, minced

1/4 tsp garlic salt

preheat oven to 425 degrees and line an insulated baking sheet with foil.

boil the potatoes for 8-10 minutes and then drain.

aside from the potatoes, put all ingredients in a gallon sized ziplock back or, whisk together in a large bowl.  add the potatoes and toss until well coated.

spread potatoes evenly on the baking sheet and bake for 25-30 minutes until the potatoes are crisp and golden turning the heat up to a broil for the last 5 minutes of baking.

yields 6 servings

Nutrition Facts rosemary red potatoes Serving Size: 1 serving Amount Per Serving Calories 345 Total Fat 9.4g       Saturated Fat 1.4g       Trans Fat 0g Cholesterol 0mg Sodium 84mg Carbohydrate 68.3g       Dietary Fiber 8.2g       Sugars 8.5g Protein 10.2g Vitamin A 0% Vitamin C 117% Calcium    6% Iron 16%