Patate al Forno con Rosmarino (Rosemary Potatoes)

If Rosemary is not in your body of spices, get it!  The three fresh spices that are a necessity, period, are Fresh Basil, Fresh Rosemary and Fresh Sage.  Most others can be dry.  To have these you need to have these plants in your garden.  Sage can handle even the worst winters.  Rosemary may have to be taken in, in the winter.  Basil is an annual, and unfortunately rarely lives on during winter even indoors...and if it does it has rather unimpressive leaves.  With Basil I suggest taking all the leaves at the end of the growing cycle and placing them in hot water for just 30 seconds.  Then vacuum pack them or put them in a zip-lock bag and freeze them.  This will give you all the fresh Basil you will need for the winter.  Drying them is useless.  Dry Basil is just crap.
But let's move on to Potatoes.  This potato recipe is easy.

Patate al forno con Rosmarino (Rosemary Potatoes).

For six people.

(6) large potatoes

(1) cup of extra virgin Olive oil

(3) small branches of Rosemary

Sea Salt

Preheat oven to 400 degrees Fahrenheit.  Wash the potatoes well under cold water.  Dice into inch and a half squares with the skin on.
Dry with a paper towel and place in an oven pan that can handle that quantity. Pour Olive oil on potatoes and pull leaves of rosemary off the branch and sprinkle them on the potatoes.  Add Sea Salt.  Take your hands and mix everything around well.
Every 20 minutes mix potatoes up...make sure you use a good scraping device like a metal spatula.  This will ensure that you do not tear them up.
Cook until golden brown and serve (approximately one hour).

Buona Sera