Roasted potatoes and veggies

We love to use yukon gold potatoes for everything. They are so much creamier than your average russet and they are just plain good.

Here's a simple recipe for roasting potatoes. You can add this to just about any meal and it's so much healthier than buying a bag of frozen nastiness.

Roasted Potato Fries:
Preheat oven to 450 degrees.
I sliced about 4 potatoes into little steak fries.
I threw them in a gallon ziploc bag and added a little olive oil and tossed.
Then I set a cooling rack on top of a cookie sheet (this lets heat circulate both sides ) and threw all the potatoes on top and added salt. I sometimes like to add some fresh chopped rosemary to the bag and it gives these such great flavor.
Then let them roast for about 15 minutes or so - you'll see them get brown and a little crispy.

Eat and Enjoy.


Roasted Veggies:

We also love to roast our veggies around here. This particular day I only had broccoli, carrots and onion on hand, so I chopped them all up. Tossed a little olive oil on top, added salt, and did the same thing with them as I did with the potatoes. I let them roast for around 15 minutes. I still like mine a bit crisp.

These are both great side dishes to add to so many different meals: chicken, meatloaf, burgers, the list goes on and on.