Monday, January 25, 2010

Garlic and Rosemary Roasted Potatoes

This is one of my faves and everyone I've ever made it for likes it!

1lb potatoes, I use organic baby reds, but Yukon's or fingerlings are good too. Really, just use whatever kind you like best.
Olive oil
crushed dried rosemary, or chopped fresh rosemary
fresh minced garlic
salt and pepper

Cut the potatoes into one inch cubes and toss them into a Pyrex dish. Mince the garlic and toss that in too. Sprinkle generously with crushed rosemary, fresh ground pepper and coarse salt. Drizzle olive oil over the whole thing and mix well. Cook for 30-45 minutes at 350 degrees, stirring every 15 minutes.

No comments:

Post a Comment