Last night we had steak, but knew we didn't want the heaviness of a baked potato. I love these rosemary potatoes and they are a great side! For the two of us, I used one potato and it was more than plenty. If you plan for more people, I would just do a potato for every 2-3 people (and just increase the ingredients proportionally).
large Russet potato (or Yukon gold)
1 tsp sea salt
1/8 cup olive oil
rosemary (I use dried because I always have it-using the equivalent of about a sprig)
Wash and cut unpeeled potatoes into about 1 inch size pieces. Bring a large pot of water to a boil and add the salt. Stir and add potatoes and lower heat to a simmer. Cook until tender and a bit "frayed" at the edges, but keep their shape (10 min). Drain well. Toss potatoes in olive oil to coat. Arrange in a single layer on a baking sheet and sprinkle rosemary over top. Bake 10 minutes at 400 degrees, turn. Bake an additional 15 minutes, until slightly browned and crispy.
Side note: If you live in the Columbia area, I am a firm believer that the best place to buy meat is Ole Timey Meat Market (the one in Lexington, Irmo, and on Highway 302 have the same owners). We always get our steaks from there and the quality cannot be beat!
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