Imbolc Recipe: Roasted Red Potatoes

I made this recipe for Imbolc, instead of potato soup, as Aislin was making vegan beef stew. They turned out rather well.


Roasted Red Potatoes

Preheat oven to 350 degrees and cover a baking sheet with aluminun foil.

9 red potatoes
1/2 teaspoon kosher salt (to taste)
1 teaspoon pepper
2 tablespoons (to taste) minced garlic (mine is in a jar)
2 teaspoons dried rosemary (I used 4 long fresh sprigs, minced)
4 tablespoons olive oil

Wash red potates and cut them into quarters. I ended up cutting the larger quarters in half to make smaller pieces. Place potatoes in bowl and add everything else. Toss in the bowl until everything is coated evenly. Lay out on the baking sheet and put into the oven for 35 minutes. Eat.