Originally from Foodie Family. I love a good roasted potato.
3 lb small red potatoes, or Yukon Gold or any combination, cut in half
2 T olive oil
Salt and freshly ground black pepper
2 large cloves garlic, chopped, or ½ teaspoon garlic powder
3 long sprigs fresh rosemary
Preheat oven to 425°. Place potatoes in single layer in baking dish, making sure they are not crowded. Drizzle with olive oil, then sprinkle with salt, pepper and garlic. Toss to coat well. Turn potatoes so that cut sides are facing down in the baking dish. Place rosemary sprigs on top of potatoes and roast for 20 minutes. Do not turn during this time. Remove potatoes from oven and carefully remove rosemary sprigs. With spatula, turn potatoes over, then top with rosemary, and bake 20-25 minutes more. Remove from oven, discard rosemary, and serve.
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