Isabella is back home after spending a week with her dad and his family. I am thrilled to have her back! It was awfully quiet around here without her, but it was nice being able to be a normal 22-year old. I got to experience a true New Year’s Eve get together, as well as a date night on Friday. My boyfriend and I went to Olive Garden, where I ordered the spaghetti with meat sauce. Delicious is an understatement! Later in the evening, we went to the movies to see Django Unchained. Wow, that movie was insanely good. Well done, Quentin.
I decided to try out Herb Roasted Potatoes, as part of my New Year’s Resolution to concoct a new recipe at least once a week. WOW!! These are WAY too good. My mom had some before I was able to take a photo of them all AND before I had some myself. This recipe is really simple.
- Red-skinned potatoes, scrubbed and dried (you can use as many as you want – I used four)
- 2 TBSP olive oil
- 1/4 tsp pepper
- 1 tsp salt
- Fresh rosemary and thyme sprigs, preferably organic
1. Heat oven to 425. While waiting for pre-heat to complete, cut the potatoes in half. In a medium bowl, place the olive oil, salt and pepper inside. Soak the cut-side into the mixture, then place a fresh rosemary or thyme sprig onto the potato. Place cut-side down onto a medium baking tray. Repeat for all potatoes.
2. Roast in the oven for 35 minutes or they are fork tender and the cut-side is a little browned.
Prep time: 10 minutes
Cook time: 35 minutes