Oven Roasted Red Potatoes with Rosemary and Garlic
By Paula DeenJUMP TO RECIPE
- 1 1/2 lbs small (about 15) scrubbed and dried new red potatoes
- 1/4 cup extra virgin olive oil
- 4 to 6 cloves garlic
- 1 tablespoon or 1 teaspoon dried rosemary fresh rosemary
- kosher salt
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. Then season vegetables with kosher salt and pepper. Transfer the potatoes to a shallow baking pan and roast at 350 °F until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.