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Rosemary Roasted Potatoes with Garlic
Submitted by mattthewebguy on August 12, 2009 in Potatoes, Sides
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 12 whole Small Red Potatoes, Coarse Diced
- 3 sprigs Fresh Rosemary, Chopped
- 1 Tablespoon Fresh Garlic, Minced
- Black Pepper, Freshly Ground To Taste
- Kosher Salt To Taste
- 2 Tablespoons Pure Olive Oil
Preparation Instructions
1. Preheat your oven to 400°F, and line a baking sheet with parchment paper. (Makes clean up that much easier. I said this was an “easy side.”)
2. Wash and coarsely dice the potatoes. There’s a whole lotta flavor in those skins, so leave ‘em on. If you want to save time and dice the taters in advance, just be sure to store them in a bowl of cold water to prevent them from oxidizing, and be sure to drain them well before continuing.
3. Move potatoes to a mixing bowl, and add the rosemary, garlic, a few grinds of pepper, a few pinches of kosher salt, and then drizzle on about 1-2 Tbsp. of the olive oil. Stir to combine.
4. Spread the potatoes out onto the parchment-lined baking sheet, being sure to spread everything out to a single layer.
5. Roast at 400°F for about 20-30 minutes, depending on your oven.
