Thursday, November 10, 2011

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes have become a staple at our house because they're easy and go well with a wide variety of main dishes.  My favorite recipe comes from Barefoot Contessa.  I hope you'll try it during the holiday season.

  • 3 pounds small red or white-skinned potatoes (or a mixture)
  • 1/4 cup olive oil
  • 4 tablespoons minced rosemary
  • 2 tablespoons minced garlic
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

1.  Preheat the oven to 400 degrees F.
2.  Cut the potatoes in quarters.
3.  Combing olive oil, rosemary, garlic, salt, and pepper in a bowl.
4.  Toss the potatoes in the mixture until well coated.
5.  Place the potatoes on a baking sheet and spread out into 1 layer.
6.  Roast in the oven for about 1 hour, or until browned and crisp.
7.  Flip a few times with a spatula during cooking to ensure even browning.
8.  Remove from oven and serve. 


1 comment:

  1. we do these all the time too!!! I know you are using FRESH rosemary.... :)