5. Rosemary Potatoes

Rosemary and potatoes are one of those magnificent combinations. It's worth growing some fresh rosemary in your garden or on a windowsill, so that you always have a sprig handy to add to potatoes. This is such a simple yet tasty vegetable side dish – potatoes are a food staple, yet so versatile.


2 pounds small red potatoes, some times labeled 'new' potatoes

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon kosher salt

1 tablespoon fresh rosemary leaves, chopped small

Additional kosher salt


Set oven to 400F.

Wash the potatoes well, remove any blemishes and anything sprouting from the potato eyes.

Cut into quarters. (If you're in a rush, the smaller the pieces, the quicker the potatoes will cook.)

In a large bowl, toss the potatoes with the remaining ingredients -- use your hands, it'll go quicker and you'll get tactile confirmation of how well the oil is distributed.

Transfer to a rimmed baking sheet and roast for about an hour, tossing every 15 minutes.

During the last 15 minutes, be sure that a cut-side of each potato piece is touching the pan.

If needed, roast further until at least some of the pieces are quite dark and caramelized.

If needed, season with additional salt. Serve and savor!

South of the Border Baked Beans