WOW!! It has almost been a month since I last updated.
Good news though...Girl's Camp is OVER!
That means I actually have time to do what I love!
I will be honest...I haven't even been able to bake or craft anything since the last post!
BUT, I do have lots of ideas for you all who have girls camp coming up:)
I had to post these potatoes. By far, BEST EVER.
They have the perfect amount of flavoring and crispness.
We eat these on a regular basis:)
So...a big thanks to Paula Dean for the recipe!!
Roasted Rosemary Potatoes
3 lbs. small red or white potatoes
1/4 c. olive oil
1 1/2 tsp. salt
1 tsp. pepper
2 TBS minced garlic, 6 cloves
1 TBS dried rosemary leaves, crushed
Preheat oven to 400 degrees. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste and serve.