Ingredients

Two 1-pound bags mixed baby (peewee) potatoes 4 long sprigs fresh rosemary Kosher salt Extra-virgin olive oil, for drizzling Freshly cracked black pepper

Directions

1. Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
2. Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
3. Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.

via thegirlwhoateeverything

INGREDIENTS

• 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 1/2 cups grated sharp cheddar cheese, , divided
• paprika

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8×8 or 9×9 inch baking dish will work).
2. In a small sauce pan, melt butter and stir in flour.
3. Whisk in the milk very slowly and season with salt and cayenne.
4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
5. Reduce heat and stir in 1 cup of the cheddar cheese.
6. Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
7. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
8. Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Ingredients 

• ▢ 2 medium Delicata squash
• ▢ 1 tablespoon pure maple syrup
• ▢ 1 1/2 tablespoons extra virgin olive oil
• ▢ 1 teaspoon ground cinnamon

Instructions

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
• Clean the squash, cut both ends off and slice in half lengthwise. Remove the seeds and then cut each half into 1/4-inch thick slices.
• Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. Toss to coat.
• Spread squash slices evenly on prepared baking sheet. Place in the oven and roast for 15 to 20 minutes. Flip and roast for another 10 to 15 minutes or until golden brown and tender.

Notes

SUBSTITUTIONS

• Maple Syrup: You can omit the maple syrup or use brown sugar instead. Use two tablespoons of maple syrup, if desired, to make it sweeter.