When I got home from a very busy day at the shop tonight, I was tired and hungry. I needed something quick, easy and delicious. Unfortunately my husband is on duty until tomorrow morning, so this was going to have to be a one woman show! Luckily I had the perfect idea! Normally I use this dish for a side, but tonight I was going to go nuts and eat this as my meal!
All I have to say about this dish is YUMMMMM! My good friend, Sam Sam, had made a similar creation over dinner one evening and I fell in love immediately. I have changed the recipe and added spices to create the perfect side dish or even a snack (or in my case tonight a meal). You could definitely change this up a little by adding sweet potatoes.
Spicy Roasted Rosemary Potatoes
9 small potatoes - diced into 1/2 inch squares
2 - 1/4 inch thick slices of onion - diced into 1/2 inch pieces
1/2 teaspoon Herb Stop's Southwest Spice
1 teaspoon Herb Stop's Taste Without Salt
1/2 teaspoon Herb Stop's Ground Rosemary
2 dashes Herb Stop's Himalayan Salt
1 tablespoon olive oil
oil to coat pan
Coat the bottom of a jelly roll pan with a little oil. Preheat oven to 450. Dice potatoes and onion and place in a large bowl. Add spices and olive oil. Mix very well - using your hands works best. Spread into the jelly roll pan in a single layer. Cook for 20-30 minutes, or until potatoes are cooked. ENJOY!!
***To make this dish without the spicy factor, leave the southwest spice out and add a little more rosemary***
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| Beautiful potatoes! |
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| Not only delicious, but beautiful as well! |
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