Potatoes Roasted with Rosemary and Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap. Ingredients:
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon coarse sea salt or other coarse salt |
1/2 teaspoon ground black pepper |
3 large garlic cloves, minced |
1 1/2 teaspoons chopped fresh rosemary |
Directions:
1. Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
2. Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.
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