baby baked potatoes

Supper was yummy. Tilapia, baby baked potatoes, corn, stir-fried sugar snap peas with tomatoes, and cornbread.

supper

DH loves these baby baked potatoes. To make them, you need:

small red potatoes
olive oil
fresh rosemary
salt and pepper to taste

Wash the potatoes. Slice the top off each one. Place in a saucepan and add enough water to cover. Boil the potatoes until just tender (10-15 minutes, depending on the size of the potatoes). Drain.

Place the potatoes on a baking sheet, lined with aluminum foil.

boiled

Pierce each potato with a fork, five or six times.

pierced

The next step is to squeeze the potatoes so the inside is pushed up. You can let them cool until they are comfortable to touch, but I usually bite the bullet and do it in a hurry because I’m wanting to get supper on the table. 🙂

squeezed

Pour a little olive oil on each potato. Sprinkle with freshly grated sea salt and freshly grated black pepper.

Mince about a tablespoon of fresh rosemary and sprinkle over the potatoes. Yes, you can used dried rosemary, but it isn’t going to taste anything like fresh!

rosemary

Bake the potatoes in a 375* oven until the tops are lightly browned, about 20 minutes.

baby baked potatoes

Oh, so good! Give ’em a try. 🙂 ~~Rhonda

This entry was written by ~~Rhonda, posted on January 28, 2009 at 7:24 pm, filed under cooking and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

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