When my grandparents were growing up, their families had a traditional Friday night Shabbat dinner.  Their families had Matzah Ball Soup, Roasted Chicken, Roasted Potatoes or some other potato dish, along with the traditional Challah.  While that has trickled down to special occasions for my family, any night, including Friday, is a great night to make these roasted potatoes.

Roasted Potatoes

Serves 2, easily doubled

Ingredients:

2-3 medium Idaho Russet Potatoes

¼ cup Olive Oil

2 tbsp. Dried Rosemary

Sea Salt Pepper to taste

Preheat oven to 400F.  Scrub potatoes.  Cut into wedges or preferred shape.  (I used a heart shape cookie cutter to make these.)  For the heart potato wedges, cut potato into preferred thickness.  Insert cookie cutter into wedge to make the shape.   Place potato hearts into bowl with olive oil.  Place on cookie sheet (I line it with aluminum foil to make clean up easier).  Bake a 400F for approximately 25-30 minutes or until edges are brown.  Cooking time is for heart shape that is about 1 inch thick.