2 lbs. yellow or red potatoes

1 large or 2 medium onions

1 head garlic

6-8 sprigs fresh rosemary

Olive oil

1 tbsp. kosher salt

Preheat the oven to 425 degrees F, with convection on.

Scrub the potatoes and remove any bad spots but leave as much skin as possible on. Chop into bite-sized pieces. For crisper potatoes, dry the potato pieces on a paper towel.

Peel the onion and chop into large chunks.

Peel the garlic cloves.

Pull rosemary leaves off the sticks, discard sticks, and chop coarsely.

Place potatoes, onions, garlic, and rosemary in a 9 in. × 13 in. glass baking dish. Sprinkle with the salt. Add olive oil and stir until all exposed potato surfaces are shiny.

Bake for 20 minutes, stir, then bake for 20 more minutes. Taste and add more salt if needed before serving.

Leftovers can be heated in a frying pan and served as breakfast potatoes.

Not much extra work: rosemary chicken

3 lbs chicken thighs (with bones, skin on)

6-8 more sprigs fresh rosemary

sea salt to taste

Chop the rosemary as above.

Put a piece of parchment paper on a cookie sheet. Wash and thoroughly dry the chicken thighs and arrange on the sheet, skin side up, not touching as much as possible. Sprinkle with sea salt and chopped rosemary.

Put in the oven when the potatoes go in and remove about when the potatoes come out, or when thickest part is 165 degrees F.

If the rosemary bush continues to obstruct sight lines, buy more of remaining ingredients and plan to trim it again.