[rosemary roasted potatoes]

This is adapted from a recipe from Food & Wine Magazine - since there's only two of us, we're often copying flavors but not quantities... 

serves 2

1 large potato

salt

about 1 Tbsp dried rosemary

extra virgin olive oil

black pepper

Cut the potato into 1-inch cubes and place in a pot with cold water (enough to cover the potatoes).  Bring the potatoes and a pinch of salt to a boil and let simmer for 12 minutes.  Drain the potatoes and return to the pot to dry out the chunks.  

Spread foil over a rimmed cookie sheet.  Spread the potatoes on the foil and sprinkle with rosemary.  Drizzle with olive oil and salt and black pepper.  Toss to coat the potatoes.  (There should be enough olive oil to form a thin layer on the bottom).  Roast the potatoes for 45 minutes, stirring a few times and adding olive oil if needed.  When the potatoes are starting to brown, (about 45 minutes), tilt the cookie sheet and pour off any excess oil.  Roast the potatoes for 15 minutes longer, until browned and crisp.  Serve warm.