Tuesday, March 1, 2011

Roasted Rosemary Garlic Potatoes

I love potatoes, any way you fix them, I'll eat 'em. These were really simple to make and delicious to eat. I served them with Roasted Garlic Green Beans and Gardein Chicken Nuggets. Look for the green bean recipe very soon.
  • 1- 1/2 pound small red skinned potatoes, washed and dried
  • 1 tablespoon olive oil
  • 1/4 tablespoons sea salt, or to taste
  • a few grinds of fresh black pepper
  • 3 or 4 cloves thinly sliced garlic 
  • 2 sprigs fresh rosemary, leaves removed and chopped

Wash the potatoes and place into a pot with enough water to cover the potatoes.

Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and return to hot pan. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary.

Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time.


You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.


Post a Comment