Potatoes to a cook are like a blank canvas to an artist. They are limitless in the seasoning and spice combinations available to use on them. Sometimes the choices are so many that it can be overwhelming and recipes get confused with a not so popular end result. So KISS (Keep It Simple Stupid, Less Is More etc.) choose whichever cliché you prefer. Here is a perfect example of a simple recipe with a few fresh ingredients and spectacular results.
Your Favorite Potato, (I prefer Yukon Golds), washed, quartered (or halved, or left whole if small) with the skins still on.
4 TBSP Rosemay, finely ground in a spice grinder
2 TBSP Paprika
2 TBSP Extra Virgin Olive Oil, you may need more
1/2 TBSP Garlic, Minced
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
The Fun Parts
Add your potatoes to a clean bowl with extra room to 'toss' or stir well.
Drizzle your potatoes with the EVOO, toss well to evenly coat them.
Add in your Paprika, Garlic, Rosemary, Salt and Pepper, and toss or mix to coat them really well and evenly.
Spread them evenly on a baking sheet, so they will cook evenly.
Bake in a pre-heated oven at 350F for approximately 45 minutes.
Every 15 minutes stir around the potatoes (this will evenly brown your spuds and reduce them sticking to each other and the baking sheet)
As soon as they come out of the oven, (when the tip of a knife can easily penetrate them) taste them, and adjust your seasonings to your taste. Similar to deep frying foods, seasoning them while they are still hot will have a better end result.
It is very unpleasant to get or to give your guests a large piece of rosemary leaf in the potatoes. It gets stuck in their teeth and its just not pleasant. Always chop (fresh rosemary) very finely, or grind (dried rosemary) in a spice grinder.