More of my favorite foods -- both to eat and to cook!
Rosemary Roasted Potatoes
- 1 1/2 lbs small red potatoes
- 1/8 c olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp minced garlic (or 1 tsp garlic powder)
- 2 tbsp minced fresh rosemary leaves (or 2 tsp dry rosemary)
Preheat oven to 400. Cut potatoes in half or quarters and place in bowl with olive oil, salt, pepper, garlic and rosemary; toss until well coated. Dump all onto a baking sheet and spread out into one layer. Roast in the over for at least 1 hour; turning at least twice to ensure even browning. Cook until crisp.
NOTE: When I don't have the fresh spices, I will use the substituted dry or powder ones, but they are definitely not as good. If you have time to plan ahead, make a special trip to the grocery store for your herbs -- it's worth it!
