The Rachel (Actually Its About the Taters)

Today for lunch, since my little man is home from environmental camp and he won't eat anything that he knows has mayonnaise in it... seriously, how can he be called Southern if he refuses the condiment of choice for sandwiches...I fixed a Rachel.

Rachels are easy-peasy to make: Light Rye Hoagie buns, pastrami cut seriously thin, swiss cheese which is broiled until a hot gooey mess and topped with fresh cole slaw and thousand island salad dressing... yes, that is a mess and I will throw away the shirt after I finish dropping it all over myself.

Since it is so easy, I won't tell you step by step how to make the Rachel. Even my little man could make it... well, if he would grow up and start ingesting the totally delish mayonnaise. So I will stick with the Taters which I will serve with my sandwich.

They are a hardy potato dish. You could easily serve to company with a fish or meat, accompanied by a lovely red wine. It looks very difficult, but is simple to make. The favors are outstanding and the aroma makes me think of 'home'.

Rosemary, Garlic, Olive Oil Potatoes ala Shelle
* 1 pound potatoes (your choice: red, russet, Idaho, Yukon)
* 4 tablespoons olive oil
* 2 rosemary sprigs (fresh) or 1 tablespoon rosemary (dried)
* 5 medium garlic cloves, crushed
* Salt and Pepper, to taste

Preheat the oven to 450°F. Lightly scrub the potatoes, dry them well, and quarter them (eighth them if they are larger potatoes).
Add the oil to a 9x13 baking dish, add the potatoes, rosemary, and garlic and lightly toss. Season with salt and freshly ground black pepper to taste.
Placing the baking dish on the bottom rack to roast the potatoes slowly. Check occasionally so that they don’t burn but have a nice crust and are dark golden brown (about 35 minutes)