Rosemary Roasted Potatoes


These are everyone's favorite potatoes and are so simple to make. Roasting in light oil at relatively high heat imparts an earthy quality.
3 pounds small red potatoes, Yukon Gold, or any combination, cut in half
2 tablespoons olive oil
salt and freshly ground black pepper
2 large cloves garlic, chopped or minced, or 1/2 teaspoon garlic powder
3 sprigs fresh rosemary, plus more for garnish
1 Preheat oven to 425°F.

2 Place potatoes in a single layer in a 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 baking dish.

3 Place rosemary sprigs on top of potatoes and roast for 20 minutes. Do not turn during this time.

4 Remove potatoes from oven and set rosemary sprigs aside. With a spatula, turn potatoes over, place rosemary back on top, and bake 20 to 25 minutes more.

5 Remove dish from oven, discard cooked rosemary. Garnish with fresh rosemary and serve.

servings  use metric
original recipe yield: 6 Servings

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