Rosemary potatoes

The Little Guy and I made roasted rosemary potatoes for a yummy side dish recently, and it's a recipe I've adapted from one I found years ago in a Taste of Home magazine.  It's a very simple side dish and goes great with just about anything.

Start by peeling and dicing potatoes. Throw them in a bowl.

Pour some olive oil over the potatoes and stir to coat.

Next, let your 3-year-old add the seasoning salt.  Watch him closely lest he add too much. Trust me on this.

Then let your adorable son add the rosemary.  He can go crazy with the rosemary--that's okay.

Stir everything up so the potatoes are coated with the olive oil, seasoning salt and rosemary.

Put it all in a sprayed, foil-lined pan.  You can put the potatoes directly on to your baking sheet, but this way it's much easier to clean.

Bake the potatoes at 350F until they are fork-tender and golden brown (usually 30 minutes or so).

Then, enjoy!  Doesn't this look great? It smells and tastes fabulous.  When done correctly, these potatoes should be slightly crispy on the outside and completely soft on the inside.

This is a very easy comfort-food side dish, and perfect for the next few weeks as we wait for spring to truly arrive.  Give these roasted rosemary potatoes a try!