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Cooking with your Evergreen Herbs

Rosemary

Rosemary Potatoes

4-6 cubed potatoes, Yukon Gold are good, peeled or unpeeled (if you go unpeeled make sure you scrub them really good)
3 cloves of peeled and smashed garlic
2 Tablespoons of EVOO (olive oil)
1 sprig of washed rosemary
Salt and Pepper to taste

Preheat oven to 375 degrees. We like to use a cast iron skillet because the potatoes get a nice crunchy browning on the bottom of the pan. Put olive oil and garlic in the pan. Place potatoes, salt and pepper next.
Toss or stir lightly. Place rosemary sprig on top. Cover with aluminum foil. Bake for about one hour. Potatoes
should be tender. Enjoy!

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Young's Garden Center serves the greater Charlotte, North Carolina market including Fort Mill,
York, Rock Hill and Spartanburg, SC.
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