Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: I will eat potatoes in any way that they are prepared. Potatoes were a staple at every dinner my mother made. My dad was a meat and potatoes guy. The meal was almost always the same: mashed potatoes made with Parve margarine or chicken fat, canned veggies and of course, meat. Bread was always on the table. It was always rye bread, with seeds or without seeds. More of the Backstory after the recipe…
Roasted Rosemary Potatoes
- 6 large potatoes scrubbed and cut in small chunks
- 2 garlic cloves, minced
- 3 sprigs rosemary leaves remove from stems
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 2-4 tbsp. canola or vegetable oil
Heat oven to 400 degrees. Line a large baking sheet pan with aluminum foil. Put potatoes, garlic, rosemary, salt, and pepper on pan.
Drizzle with oil. Mix all together, using your hands to make sure all the potatoes are coated. Add a little bit more oil if necessary but do not add too much.
Bake for about 20 minutes. Halfway through cooking time, turn with a spatula to make sure potatoes brown on both sides. Continue cooking, for another 20 minutes. Check to see it potatoes are soft, and crispy. If not cook for another 5 minutes. Remove from oven and sprinkle with a little salt, and serve.
…The Backstory continues: I had the pleasure of going to the bakery for the bread. The bakery was several blocks from our home, so off I trotted. On the way home I always started to eat the ends of the bread. When I finished a few slices in, I would turn the bread around to the other side and start nibbling on the ends. I came home with half a loaf. My mom would be furious with me. But she kept sending me to the bakery. And I repeated the same process time and time again. Even though dinner was the same night after night, it varied on the weekends. But if meat was on the menu, potatoes were right in their place, nestled between the meat and veggies.