Damp and chilly weather makes me long for starchy foods, and these oven-roasted potatoes fit the bill nicely.
Chopped and tossed right in the pan with olive oil, salt, pepper, and fresh rosemary ...
... then popped into our little convection oven for about 25 minutes at 400º, until they're crispy outside and creamy inside. (Stirred after 15 minutes.)
Perfect with sizzling lamburgers and a green salad.
Maybe cold weather isn't so bad after all.
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