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Rosemary-Garlic Roasted Potatoes

Recipe courtesy of Ree Drummond

From: Food Network Magazine

Recipe courtesy of Ree Drummond

Watch how to make this recipe.

From: Food Network Magazine

Rosemary-Garlic Roasted Potatoes

Name: Rosemary-Garlic Roasted Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 to 18 servings
Ingredients: 6 cloves garlic; 2 sprigs rosemary; 1/2 cup (1 stick) butter; 2 pounds brown fingerling potatoes; 2 pounds small purple potatoes; 2 pounds small red potatoes; Kosher salt and freshly ground pepper; 2 tablespoons minced fresh parsley

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 12 to 18 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 12 to 18 servings

Ingredients

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6 cloves garlic

2 sprigs rosemary

1/2 cup (1 stick) butter

2 pounds brown fingerling potatoes

2 pounds small purple potatoes

2 pounds small red potatoes

Kosher salt and freshly ground pepper

2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too.
Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused.
Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top.