Per Serving: $0.28
Can you guys even believe that Thanksgiving is practically UPON US? Like, in one week from TODAY there will be all kinds of turkey and potaters and bread in various forms. Like a lot of it. Not to mention the appetizers of bacon-wrapped dates or chips and packaged french onion dip, plus desserts of pie, pie, cheesecake, cookies, pie, and pie. And, often no vegetables to be seen for days! I hold no judgement to what people choose to eat on you know, Holidays, but I do try to keep the sugar to a minimum. And if you want to limit your processed stuff, don’t even think about having a single potato chip because holy smokes there’s no stopping that snack train once it takes off.
Wellll speaking of things like potatoes, how about these beauties?
Rosemary + garlic + crispy roasted potatoes. We eat these on the regular, but you can for surely put them on your Thanksgiving table. I like potatoes with a lot of crunch, and probably a little too much salt. In this
house tiny garage studio apartment, there is no better pairing than garlic, rosemary, and olive oil!
I’ve also learned that you can easily make these ahead of time and toss them in the oven for a few minutes to warm before serving. Or, you know, if you accidentally make 2 pounds for just 2 people and you don’t want to turn into a potato. They get extra crispy when you reheat them in the oven.
And now, we dine! Or should I say, we spend the next week obsessively planning out our Thanksgiving game plan? Is that just me? I signed up for a 10K turkey trot so I’ll be obsessively planning my breakfast, morning run, post-run breakfast, and all-day-eatathon over the next 7 days. First “real” running race after an injury almost exactly two years ago! Woooot fingers crossed.
- 1 pound potatoes (any kind!)
- 2 large cloves garlic (1 Tablespoon minced)
- 4 springs fresh rosemary (about 1 Tablespoon minced)
- 1 Tablespoon olive oil
- ½ tsp salt
- fresh ground pepper to taste
- Preheat oven to 375ºF.
- Chop potatoes into cubes, making sure they’re all about the same size. I like them about a centimeter so they cook faster, but you can leave them as large chunks. Place them in a large bowl and drizzle with olive oil. Mix well.
- Mince the garlic and rosemary and add to bowl with potatoes. Top with salt and pepper (to taste) and stir until evenly coated.
- Spread in a single layer on a parchment-paper lined baking sheet. Bake for 30 minutes, or until crispy on the outside and cooked thoroughly on the inside. If you’re not feeling lazy, you can flip them over and stir them around halfway through cooking.