Thursday, April 24, 2008

Oven Roasted Red Potatoes with Rosemary & Garlic

This is a Paula Dean recipe, I tried it once, loved it and now this is the only way I cook our red potatoes!

1 1/2 lbs. red potatoes, scrubbed and dried

1/4 c. extra virgin olive oil

4 to 6 cloves garlic crushed

1 T. fresh or 1 t. dried rosemary

Preheat oven to 350

Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!


Anna said...

I've made these before, and they really are sooo yummy!

Pam (Haslem) Dana said...

So yummy! I love red potatoes! They are my favorite! Can't wait to try it! Thanks!

jaesi said...

funny, I was just at the city botanical gardens this morning and there was HUGE bushes of rosemary. I wanted to cut off a few twigs but didnt, guess I will next time for these :)

Pam (Haslem) Dana said...

Made these - they were great! You could totally taste the rosemary, but it wasn't too much! Just perfect! They needed to cook longer then I was expecting though. I had them in the oven for an hour and covered them the last 15-20 minutes. So plan for the cook time.