Monday, June 2, 2008

Rosemary Garlic Potatoes


12 Baby Red potatoes, halved then sliced in thirds
2 fresh rosemary sprigs, leaves stripped, then minced
3 large cloves of garlic, minced
1/4 c. extra virgin olive oil


Preheat oven to 400 degrees.

Scrub potato skins thoroughly before slicing (leave skin on). Place cut up potatoes in an oven-safe glass roasting pan, 9x13. Add rosemary, garlic, olive oil and a generous amount of salt (a salty potato is a yummy potato). Toss to coat. Place pan in oven. Cook for 20 minutes.

Using tongs, toss potatoes . Place in oven for 10-20 minutes more. Potatoes are ready when easily pierced by a fork.

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