Garlic & Rosemary Potatoes

I've made this dish ~ & slightly tweaked versions ~ 3 ways: 1) baked in the oven in a roasting pan, 2) on a cookie sheet & 3) stove-top in a cast iron skillet. My family's personal favorite is from the skillet. Take your pick & let me know which way you like it best.

You will need:

~8-12 red potatoes (3-4 lbs, depending upon the size of your family), washed & cubed
~1/4 c. olive oil (PLUS 2 TB to coat the bottom of your skillet)
~1 ts sea salt or Real Salt
~1 to 1-1/2 ts dried rosemary leaves (depending upon you taste)
~2 cloves of garlic, minced OR 1/4 ts garlic powder
~1 heaping TB dried onion flakes
~freshly ground black pepper

Directions:

1) Preheat oven to 400* ~ IF you are baking the potatoes . . . OR . . . preheat skillet on med-low heat w/2 TB olive oil in it.

2) Combine potatoes w/olive oil, salt, rosemary, garlic, dried onion flakes & black pepper. Stir thoroughly so that all the potatoes are coated.

3)a) For baking: spread potatoes onto cookie sheet . . . OR . . . into roasting pan. Roast the potatoes for 45 minutes, until the potatoes are slightly crisp around the edges, soft in the middle. Stir half-way through baking process.

3)b) For stove-top: put potatoes in skillet, turn heat up to med-to-med-high & heat potatoes through, stirring often; about 20 minutes.

Serves 4-6

Blessings from Ohio . . . Kim<><