Ingredients
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
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. Transfer the potatoes to a shallow baking pan and roast 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.
Per Serving: Calories: 168; Total Fat: 9.5 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 1 grams Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 7 milligrams
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By BeverleeJ
on March 27, 2013
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Since we have kids, I thought it would better to just cut the potatoes into bite-sized pieces (a bit more time-consuming, but worth it in the end when they devoured it. I also forgot the rosemary, so I used Italian seasoning instead. I also added salt and pepper - potatoes without salt?? It was DELICIOUS.
By stolihotshot_73...
Apopka, Fl
on November 28, 2012
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Yummy!! I used red potatoes and chopped them up. I roasted these till the outside was crispy and the inside perfect soft texture.
By gateachermom
Atlanta, GA
on October 30, 2012
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This recipe called for far too much oil. What a waste. There was really nothing special about these potatoes. My family gave them a thumbs down and wanted regular baked potatoes instead.
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