Rosemary Infused Potatoes

A few years ago I added rosemary to my signature Greek potatoes. I used to just season them and cook them with my lamb or whatever meat I was cooking. Then I discovered browning them first. 

 

I heat up some olive oil in a large nonstick skillet and throw in tons of rosemary (fresh or dried). Then scrub red bliss potatoes under water and cut into bite sized pieces. Season with mixed up pepper. CAREFULLY, add the potatoes to the skillet. The water on the potatoes will cause the oil to splash up so be safe not to get burned. Brown the potatoes, heating them on medium high. Flip them a few times to brown easily on all sides. Do not cook them all the way through, you are just searing them. 

Then empty them into a casserole dish or the bottom of your roasting pan if you will place meat on top of them to cook.

 

I cooked a leg of lamb on top of them. (No, I'm not sharing that recipe!)

Add a package of Lipton onion soup mix and 2 cloves of minced garlic. Sprinkle generously with Italian seasoning and 1/8 Tsp lemon pepper. Fill the pan with about 1/4 inch of water. Add your meat if desired and cook meat according to recipe, or if you are cooking just the potatoes, bake for about 45 minutes in a 375 degree oven until tender.