I had a bag or red potatoes in my pantry and was trying to figure out something new to do with them. Ever since we came across Melissa’s recipe, that has been my “go to” way to prepare roasted red potatoes. Anyway, I came across this recipe on www.foodnetwork.com, courtesy of Paula Deen! It was perfect since I always have garlic and rosemary on hand. They were very easy to make and the family loved them!
Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 40 min.
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 c. extra-virgin olive oil
4 – 6 garlic cloves, crushed
1 T. fresh (or 1 tsp. dried) rosemary
Special Equipment and Other Items Needed:
Preparing Roasted Red Potatoes with Rosemary Garlic:
Preheat oven to 350 Degrees.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix oil, garlic and rosemary. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.