Wednesday, March 21, 2012

Rosemary Roasted Potatoes

This easy side dish is a favorite of mine.  You chop, dump, mix, and let 'em roast. 

Rosemary Roasted Potatoes
• 1 1/2 pounds small red or white skinned potatoes
• 1/8 cup olive oil (or dump and mix until coated)
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. or 3 cloves garlic
•  2 Tbsp. fresh minced rosemary leaves

Preheat the oven to 400°.

Cut the potatoes in quarters and place in a bowl with the olive oil.  Toss until potatoes are coated.  Add olive oil, salt, pepper, garlic, and rosemary.  Toss until spices coat potatoes.  Dump the potatoes on a baking sheet and spread out into 1 layer.  Roast in the oven for at least 1 hour or until browned and crisp.  Flip twice with a spatula during cook time.

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