Rosemary Red Potatoes

This is one of those recipes that isn't related to the outdoors, but I just had to include it here.  This is a great side item for lots of wild game like venison steaks or grilled quail.  It's also really good if you want to cook something that will impress your guests. 

The recipe below cooks enough potatoes for two people.  Increase the ingredients as necessary.
 
Ingredients
  • 8 Medium Red Potatoes
  • 2 tbs olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • Crushed rosemary to taste
  
In a medium sized casserole dish, put the olive oil, salt, paprika, garlic powder, and a couple of pinches of rosemary.  Stir it up until the mixture coats the bottom of the casserole dish, as shown in Figure 1 below. 


Figure 1

Cut the potatoes into small to medium sized cubes, leaving the skins on.   Don't cut the potatoes too big, or they won't cook well.  Put the cut potatoes into the casserole dish, then mix it all up again until they are covered with the oil and spices, as shown in Figure 2. 


Figure 2

Arrange the potatoes into a single layer on the bottom of the dish.  Sprinkle a little bit more salt over the potatoes and add some more rosemary.  Cover and bake at 425 degrees for 30 minutes.  After 30 minutes, remove from the oven, stir the potatoes up, then cook uncovered for another 20 minutes.  When complete, the potatoes should be firm outside and soft inside.