Wednesday, February 22, 2012

Rosemary Roasted Potatoes

I love roasted veggies. They are like my go to for almost any vegetable instead of the typical steaming and I almost NEVER buy anything canned (unless for strews, chili, tomatoes of course, etc). They are full of sodium, and taste awful to me. So to spruce up my normal roasted potatoes recipe, why not Rosemary? It's a yummy spice that defiantly perks these up. You could use the fingerling potatoes, baby potatoes (red or yellow) or just plain ole' potatoes cut up in cubes. Be adventurous, and don't make an extra trip to the grocery store if you already have some on hand people!

  • 2 pounds of potatoes, cut in cubes (or baby size, halved) with or without the skin
  • 6 fresh garlic cloves, cracked away from skin. (Try using your chef nice and banging on them)
  • 2-3 tablespoons of EVOO - basically enough to coat the potatoes
  • 2 tbsp of fresh rosemary, chopped (don't have fresh - check out my conversation chart for dry amount match up)
  • Salt & Pepper to taste


Preheat oven to 450 degrees F - Want it nice and hot!

In a bowl, combined potatoes, olive oil, garlic, rosemary and salt & pepper. Mix well (use your hands!)
Now, place potato mixture on cookie sheet - I normally line mine with parchment paper for easy clean up.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

The aroma these roasted potatoes add to your home is wonderful. There you have it! Bon Appetite!

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