Every Saturday and Sunday morning, okay, around noon, we have brunch (we try to get up earlier but let's be honest, it never happens). And brunch ALWAYS means potatoes! Sliced, diced, or shredded, we're done em all. Here is one of our favorites.
Ingredients
6-8 small potatoes
olive oil
1-2 tsp salt
1-2 tbsp rosemary
Directions
Preheat the oven to 425.
Slice potatoes so they are about 1/4 inch thick. If you slice them too thin, they'll burn and then I'm forced to eat them because I like burned things. Anyway.
Put potatoes on an olive oil sprayed cookie sheet. Drizzle with olive oil. Sprinkle with rosemary and salt.
Bake for about 30 minutes, take them out and flip them over, then cook for about 15 minutes more.
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