Yukon Gold, Rosemary Potatoes

I love potatoes! I think I have told you this before! But I do! Normy likes rice and I like potatoes. red, Yukon gold, russet, you name it and it’s a potato, I like it!

I love chicken and potatoes together. I think they go so perfect together.

So I took  8 Yukon gold potatoes and washed them and placed them in a large pot and filled the pot with water, so the potatoes are completely underwater

Place the pot on a large burner and heat to high heat and boil the potatoes for 30 minutes
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Then drain the potatoes and place them on a cutting board
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Then preheat your oven to 350 degrees

Cut the potatoes in half, they are really hot so use a fork to poke and help hold the potatoes in place, while you cut them in half and then place the halves in a medium cast iron skillet skin side down
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Then grab a few sprigs of fresh rosemary, and remove the rosemary from the stem
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and finely chop the rosemary up
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Drizzle a little bit of olive oil over each potato
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Then I seasoned the potatoes with fry seasoning I got from a BBQ place that Normy and I went to in Kansas City. You could season yours with garlic salt, or Cajun seasoning, or just salt and pepper
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I sprinkled the seasoning over the potatoes, to taste
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then sprinkle the chopped rosemary over the potatoes as well
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Place the potatoes in the oven and bake for about 20 minutes.

Then flip the potatoes
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Bake another 10 minutes and remove from the oven and serve
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Recipe

  • So I took 8 Yukon gold potatoes and washed them and placed them in a large pot and filled the pot with water, so the potatoes are completely underwater
  • Place the pot on a large burner and heat to high heat and boil the potatoes for 30 minutes
  • Then drain the potatoes and place them on a cutting board
  • Then preheat your oven to 350 degrees
  • Cut the potatoes in half, they are really hot so use a fork to poke and help hold the potatoes while you cut them in half and then place the halves in a medium cast iron skillet skin side down
  • Then grab a few sprigs of fresh rosemary, and remove the rosemary from the stem
  • and finely chop the rosemary up
  • Drizzle a little bit of olive oil over each potato
  • Then I seasoned the potatoes with fry seasoning I got from a BBQ place that Normy and I went to in Kansas city. You could season yours with garlic salt, or Cajun seasoning, or just salt and pepper
  • I sprinkled the seasoning over the potatoes, to taste
  • then sprinkle the chopped rosemary over the potatoes as well
  • Place the potatoes in the oven and bake for about 15 minutes.
  • Then flip the potatoes
  • Bake another 10 minutes and remove from the oven and serve
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