3 Videos | Photo: Rosemary Roasted Potatoes Recipe
Ingredients
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
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By rsalciec
on May 15, 2013
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YUMM!!!
By Lisie Lane
Redding, Ca
on May 06, 2013
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These potatoes are the perfect side dish. Roasting really sweetens up the potatoes. I followed the recipe and also added a shallot. a tomato , and also cut up 3 slices of raw bacon and let it roast along with the vegetables. We served it with a marinated flank steak. Simple, easy, inexpensive, and elegant. Ina is my go to Food Network Chef.
By jgold32
on February 03, 2013
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Delicious. I made these last night for the first time, and they turned out great. I cut my potatoes a little smaller than Ina suggested, so my cooking time was about 45 minutes. When you make this recipe, keep a watch on the potatoes, and make sure to turn the potatoes as mentioned in the recipe. Next time, I'm going to make it with more potatoes, so we will have more leftover for later.
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