Rosemary Roasted Potatoes

Prep time: 10 min. Cook time: 40 min.

2 lbs. round red potatoes (I used russet, since that was all I had), unpeeled and quartered

2 garlic cloves, minced

1/4 tsp. salt

1/2 tsp. dried thyme

1 Tbsp olive oil

2 tsp. chopped fresh rosemary (you can use dried rosemary as well)

1/8 tsp. pepper

Combine all ingredients in a large zip-top freezer bag. Seal bag, and shake well to coat. Arrange potatoes in a well-greased 13x9 in. baking dish.

Bake, uncovered, at 450 degrees for 40 minutes or until potato is tender, stirring occasionally. Yield: 6 servings

*I didn't have time to wait for them to bake, so I actually cooked them on the stove in a frying pan and they turned out great. These have just the right amount of taste to them.

Garlic Rosemary Baquettes

4 cups water
1 1/2 Tbsp yeast
1 1/2 Tbsp Salt
1 1/2 Tbsp sugar

8 cups flour
4 Tbsp rosemary, minced

1 head of garlic, peeled and roughly chopped

1 egg white

In a large non-reactive bowl (plastic or stainless steel) combine four cups warm water with yeast, salt and sugar. Stir until yeast is dissolved. Let stand ten minutes.

Pour mixture and half of the flour into your *stand mixer with paddle attachment. Mix and add remaining flour until dough starts to pull away from the sides of the bowl. Switch to bread hook and mix on speed 2 for 2-3 minutes. (You may need to stop occasionally and push down the dough with a spoon or spatula.)

*Note: If you do not have a mixer, you can use your bread machine to mix the dough, or mix dough by hand. Just make sure ingredients are well mixed.

Add rosemary and garlic and mix briefly. Remove dough hook and cover bowl with a clean cloth. Allow to rise for one hour or until dough doubles in size. Shape loaves into long baguettes and place on a greased baguette tray, or a greased cookie sheet. Brush loaves with olive oil or egg white. (This is an artisan bread, so you don't need to let it raise again.)

Bake for twenty minutes at 450 degrees F.