I’ve been on the quick & easy meal bandwagon for awhile now. I love the idea of waking up in the morning, having some coffee and breakfast while I chop and assemble everything in a slow cooker pot so that we can come home in the evening to a fragrant meal just waiting for us to dig in. Doesn’t that sound incredible? Yeah, never happens at my house. Most of the time, we run around like crazy people trying to get some coffee in us and a turn in the shower before all the hot water is gone and then it’s time to hit the door to join the morning commute.
I’m not an organized person. It’s pretty rare if I remember to take something out of the freezer or have any idea of what we might have until that very moment comes. Having a few quick and easy real food go-to’s are lifesavers for me.
We’ve been trying hard to control the carbs around here and, generally speaking, we have been successful. It’s been a wet and cold winter, though, which can make it hard to eat perfectly all the time, right?
Sunday roast is a much-loved tradition in England. This is one custom we had to get used to because many of the pubs will only serve a roast dinner on Sunday and it often stops rather early in the day. On top of that, most of the grocery stores also close by 4 pm on a Sunday! Crazy concept to an American! We did come to love going to the pub for Sunday roast, though. The roast potatoes were either cooked in duck or goose fat, which makes them beautifully crispy but also riddled with saturated fat. Frankly, they are the best damn potatoes ever!
This lighter version uses olive oil and generous portions of rosemary and garlic powder to make them crispy and oh, so good! These potatoes are my new favorite go-to! I love how easy they come together and the smell, while they bake, is just out of this world ah-mazing. I love the smell of rosemary!
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below. Thanks!
- 4 tablespoons olive oil
- 1½ pounds red potatoes cut into 1-inch pieces
- 4 tablespoons chopped fresh rosemary
- ½ tablespoon garlic powder
- Preheat oven to 400F degrees. In a large bowl mix the potatoes, rosemary, garlic powder and oil. Spread onto a parchment covered sheet pan. Add salt and pepper to taste. Bake 40-50 minutes, turning and tossing potatoes a few times during cooking.