These roasted potatoes are perfect for those after-work dinners, but elegant enough for any special occasions! This recipe makes it clear that the simplest of ingredients yield the most delicious food.
Wash the potatoes and place into a pot with enough water to cover the potatoes. Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary. Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. Serve.
You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.
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Didn’t have rosemary so substituted thyme which I already had since I was also making your receipe for chicken in lemon herb pan sauce. The reds I could get were a bit large so I quartered or halved them which worked out perfectly.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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