Roasted Potatoes with Rosemary
This fantastic recipe takes farmer's market new potatoes to new heights. Crispy and full of flavor, they will make many appearances on your table this summer.
Ingredients
- 1 pound red new potatoes or yukon or white
- 2 tablespoons grape seed oil or olive oil
- 6 cloves garlic
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 450 degrees
- Wash the potatoes and let dry or dry with a paper towel
- Peel the garlic cloves and rinse the fresh rosemary sprigs. (If you don't have fresh rosemary, use dried)
- Cut the potatoes in half (or quarters if they are large)
- Grab your oil. I like grapeseed oil in this recipe. It's a nice, light oil that works well at high heat. If you don't have any, olive oil works beautifully too
- Add the oil to a baking dish (large enough for the potatoes to be in one layer). Place the pan into the oven until the oil is hot and shimmering - about 3 minutes
- Remove the pan from the oven and place the cut potatoes, garlic cloves and rosemary sprigs (or dried rosemary) in the pan. Stir to coat all the ingredients with hot oil
- Roast the potatoes for 15 minutes. Remove the pan from the oven and stir.
- Continue to roast for another 15-20 minutes or until the potatoes are tender and toasty. They will smell fantastic too.
- Let the potatoes cool slightly. Try to resist the urge to eat them, along with the roasted garlic cloves, one by one!
- Serve with your favorite grilled meats and salad. YUM!
