Rosemary Baked Potatoes

These are absolutely delicious!  I made a huge batch of them to go with my family's dinner, but obviously you can reduce (or increase) the amount of potatoes you use.  These are super easy to make but look really elegant and fancy so it's kind of perfect for dinner parties (which are awful).

Ingredients:
-5 russet potatoes
-2 (huge) sweet potatoes
-1 onion
-2 cloves of garlic (roughly chopped)
-olive oil
-salt
-pepper
-chopped rosemary (as much as you like depending on how rosemary-y you like it)

Note on the chopped rosemary: if rosemary ain't yo thang, that's fine!  You can always use sage or thyme or pretty much any other spice you want.  This is just a super basic recipe and can easily be tweaked.

Ok, so cut the potatoes into rounds, or half moons, whatever you like.  Toss them in a bowl.

Next, cut the onion into fairly large size pieces, pretty much the same size as the potatoes.  Toss those into the bowl as well.

Add the two cloves of garlic, olive, salt, pepper and rosemary and give it a really good mix (this is a serious hand workout).

Add a little more of each ingredient if you feel it needs it.  This is really the beauty of this recipe, it requires no measuring and you pretty much can't mess it up.

Once that's all mixed together, pour the potatoes onto a deep baking dish lined with parchment paper (you don't want these beauties sticking to the pan).  I topped it with a little more rosemary and oil and popped them in the oven at 350 for 30 minutes.

After 30 minutes, give them a good mix so that potatoes on the bottom can be cooked through.  Pop them back in until all the potatoes have cooked through (this takes a while).

In total, I cooked mine for about 1.5 hours (maybe a little longer).

These are great as a side dish for pretty much any meal.  You really can't go wrong with them!