Easy Rosemary Baked Potatoes

So for some reason I never buy or cook real potatoes.  Since moving into my first apartment, I can count on one hand how many times I've actually purchased potatoes from the grocery store, as well as the number of times I've accidentally let them go bad.  Even though we never had boxed potatoes growing up (unless we were on vacation in the woods), they always seem to end up in my cabinets.

Until this week.

I was mentally planning dinner for me and the boyfriend, and thought to myself, "You know what would go well with this?  Roasted potatoes.



I'm not sure why I've banished real potatoes from my existence since it turns out they're super quick and easy to make.  Welcome back, potatoes.  Welcome back.

Easy Rosemary Baked Potatoes

Ingredients:
1 bag of Mini Dutch Gold Potatoes (as found at Trader Joes, other kinds of potato would work fine)
2 tsp olive oil
Healthy amount of salt and pepper
3 whole garlic cloves
Rosemary sprigs

Preheat oven to 450.  Line a baking sheet, preferably one with raised edges, with tin foil (this is just to ease clean-up, it isn't necessary).

Wash potatoes and chop into evenly sized pieces.  Lay potatoes on baking sheet.  Drizzle olive oil over the top and sprinkle on salt and pepper.  Using your hands, mix the potatoes, salt, pepper, and olive oil together so that potatoes are well coated.  Spread potatoes out on pan.  Add garlic cloves and sprigs of rosemary on top.

Put in the oven and bake for 25 minutes, stirring once to turn over potatoes.  Potatoes are done when they are soft when poked with a fork.  Serve immediately.