Rosemary potatoes

Oh it certainly has been awhile since I've been on here to update. I figured I'd jump right on into what has been a life saving and easy dish. I made this one time and then tweaked it myself. The original also called for cheese on it. I nixed it because I do love cheese but I figure you can cut that to cut some of the calories out.

Ingredients:
4 russets or 1 big sweet potato
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Rosemary leaves
1/4 tsp salt and pepper
Garlic Salt (your discretion of how much)
small baking sheet or glass casserole baking dish
tin foil

1) Preheat oven to 425 F

2) Wash potato/es to make sure all dirt and residue is off the skin. Peeling them if your choice. Cut into 1-1 1/2 inch pieces.

3) Once cut up into pieces put the EVOO, Rosemary leaves, salt, and pepper into the casserole dish. Using one of those flimsy spatulas (I wish I knew the actual name for those things) make sure you spread everything around pretty evenly.

4) Once you stir it to the best of your ability put in the potato pieces. Once again, mix them enough so they are lightly coated in the evoo. It's also to make sure the salt and pepper don't overwhelm on a few of the pieces and that the Rosemary is pretty evenly distributed.

5) If you feel you need more oil or want more of a certain ingredient feel free to add more. (I usually add 2-3 TBS of rosemary because I really like it's flavor) At this time is when you would add the garlic salt. That is up to you on how much to add depending on how much you like the flavor. Mix it around some more in case you sprinkle too much on one piece and miss a few others.

6) Make sure the tin foil is snugly fitting around the casserole dish once you are done mixing the ingredients. Go ahead and put it in the oven to start to bake.

7) Regular potatoes take about 20-25 minutes to bake and be ready. Sweet potatoes take about 30 due to them having a thicker/tougher consistency than regular potatoes.

That's all there is to it! :-)