Tonight it's steak, rosemary roasted red potatoes, and salad.
Rosemary Roasted Red Potatoes
- 8 new red potatoes, cut in quarters
- 1/2 an onion, cut in quarters
- 4~5 garlic cloves, minced
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Glass of wine optional, but recommended ☺
Put the quartered potatoes into a bowl
Add the onion
To make the garlic easier to peel, microwave on high for 3~5 seconds. The skin will slip right off. CAREFUL: The cloves get hot quickly.
Update: I now recommend just hitting the clove with the side of a knife. The skin comes off easily and you don't need to mess with the microwave.
Add the garlic
Add the rosemary
Add the salt
Add the olive oil
Mix it all together
Pop it into the toaster oven at 225°C (425°F) for 40~45 minutes. Turn on the top broiling element during the last few minutes to crisp up the potatoes.
Marinating the steak in Worcestershire Sauce and Montreal Steak Seasoning (I can't believe I found that in Taiwan) while the potatoes cooked.
I'll cook the steak on this little grill, which was a promotional gift at an electronics store. I've used this thing to death.
Potatoes are ready
A salad completes the meal.