Roasted Rosemary Garlic Potatoes


Photo: Gloria Parker Kersh
Print this recipe

Ingredients

1 1/2 pounds small red skinned potatoes, washed and dried
1 tablespoon olive oil
1/4 tablespoon sea salt, or to taste
a few grinds of fresh black pepper
4 cloves thinly sliced garlic
2 sprigs fresh rosemary, leaves removed and chopped

Preparation

1
Wash the potatoes and place into a pot with enough water to cover the potatoes.
2
Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and return to hot pan. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary.
3
Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time.
4
You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.
.

Tags:

easy
vegan
vegetables
potatoes

Yield:

6

Added:

Thursday, June 2, 2011 - 5:16pm

Creator:

Related Cooking Videos