I have a new love in my life. Something that tempts me and calls to me, “Fix Me! Fix Me!” on a pretty regular basis. I can’t tell you how delicious and satisfying these little buggers are. They are great finger food, side dish, and All-American (by way of Canada). And soooooo easy, even a cave man can do it . . . It all starts with the best little sweet tasting potatoes ever! Yukon Golds. The “Y” is for “YUM”! Their golden color is enough to make you believe that they were really grown with a big pat of butter stuffed right inside. It’s nice that they retain their color, even after cooking. About 10 minutes of prep time and you’ve got yourself a side dish that will complement ANYTHING. Steak, fish, hamburgers and hot dogs, stuffed chicken breasts, wings, etc. You get the idea. If not, maybe this will help. Do I have your attention yet? Here’s the scoop. Preheat oven to 425 degrees Ingredients As many Yukon Gold Potatoes as you can eat (or whatever is reasonable) But we’ll start with 5. All about the same size. Extra Virgin Olive Oil 1 Tbsp of minced fresh rosemary 1 Tsp coarse ground fresh black pepper 1 Shallot, thinly sliced 2 Garlic Cloves, minced Kosher Salt Easy, right? Get out a good-sized bowl. Wash the potatoes, dry them and then quarter into wedges, skin on. Put them in your bowl. Next, add enough of the olive oil to generously coat the potatoes. Add the rest of the ingredients and stir well until the potatoes have been thoroughly slathered. I like that word. “Slathered”. Line a pan large enough to accommodate each wedge without them being stacked on top of each other with aluminum foil and turn out the potatoes into the pan. I love that non-stick aluminum foil for this. Roast for about an hour, until the wedges get a good tan. Stir a couple of times during the hour. After that – you get this: Roasted and Toasted, Suz
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