Roasted Potatoes

Years ago, Emily, my sister-in-law, taught me how to make rosemary roasted potatoes.  They added a great side to many dishes.  Here is the basic recipe with some different variations below. 

Potatoes (enough for your family)
Oil
Rosemary (fresh or dry)
Salt/Pepper

Preheat oven (or grill) to 425. Scrub and then cut potatoes into cubes. Place cubes in microwave bowl and microwave until a fork can go into a potato cube easily. Coat potatoes with oil and season with salt, pepper and rosemary to your taste. Place in pan in single layer.  Place in oven and cook until potatoes are brown (10-15 minutes).  

Variations:   

• Ranch Bacon Potatoes: Omit oil and rosemary.  Coat microwaved potatoes with ranch dressing.  Toss in shredded cheddar cheese and cooked, crumbled bacon.  Cook as stated above.
• Italian Potatoes: Omit oil and rosemary.  Coat microwaved potatoes with Italian dressing.  Toss in parmesan cheese.  If you desire to increase spice, add some basil and oregano. Cook as stated above. 

Note: We cook these on our grill.  Instead of a pan, I use aluminum foil to make a "flat" pan and leave it open to make the potatoes brown and make the cheese crisp. It makes for easy clean up.