Weekend Away & Roasting Potatoes

This weekend we traveled south to Ashland to meet up with my parents and spend a relaxing weekend eating, drinking, and hanging out. As in my family much of the cooking is done by my dad, I took a back seat in the kitchen for the weekend. However, given that my dad is a GREAT cook, we had an amazing breakfast on Saturday, followed by a delicious dinner. Specifically, for dinner steak with roast potatoes and braised brussel sprouts (who knew brussel sprouts could be so delicious?!). Totally gluten free and rice and nut and dairy free. And breakfast was an omelette with chives, tomato, and avocado. Plus some delicious fruit and cheese and english muffins for the not-allergic-to-everything folks. Everything thing was allergen free and easy to make and delicious. So one simple and fun recipe from my dad …

Roasted Potatoes:

Any or all potatoes (russet, fingerling, purple, etc). Just make sure they are all the same size.
Fresh rosemary (picked from outside the house in Ashland).
Lots of olive oil (and toss all the potatoes in it so they are fully covered).
Whole cloves of garlic (as many as you desire).
Sliced shallots and/or onion.

Put everything in a roasting pan and put in the oven around 375 degrees. Usually takes about 20-30 minutes, but keep tossing potatoes and checking for best and most delicious results. Eat with meat, a salad, some eggs for breakfast, save some for later, and maybe have a glass of wine.