Garlic Roasted Potatoes

The potato. The most popular tuber vegetable in the world. The potato originated in South America and most of the world's species of potatoes are derived from a single subspecies in Chile. The average person consumes 73 pounds of potato every year. Being Irish, I value the importance of the potato. 

This recipe is the oldest recipe I have and its roots begin in 6th grade. While I was in 6th grade, students were required to take an elective rotation series that included art, computers, drama, and home economics. In the home-ec class we were required cook a meal for our families. One of the dishes I made was garlic roasted potatoes. While I do not remember where I got the recipe initially, I have kept this one in my back pocket.

Now that you have way more information about potatoes and my childhood than you ever wanted to know, I will get to the dish.

Process

Potatoes are very versatile and easy to cook. As they contain a good portion of indigestible starch, they need to be cooked to be consumed. This dish combines potatoes with my absolutely favorite thing in the food world: garlic.

Begin by pre-heating your oven to 400°F. Wash and cut the potatoes into quarters. Put them into a large bowl. Combine with the rosemary, a whole lot of garlic and red onion. Mix with the olive oil.

Place the mixture in a dish and place into the oven. Let the potatoes cook for about thirty minutes until the potatoes are golden.

Garlic Roasted Potatoes

Ingredients

1 1/2 lbs red potatoes (quartered)
3 T rosemary
2 T garlic cloves
1/2 red onion (diced)
3 T olive oil

Directions

1. Pre-heat oven to 400°F.
2. Combine potatoes, rosemary, garlic, and onions in a large bowl. Add olive oil and mix thoroughly.
3. Place in a baking dish for ~30 minutes. Let cool for a few minutes before serving.