Roasted Baby Potatoes with Rosemary (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds small potatoes, baby yukon gold or red skin potatoes |
6 cloves garlic, cracked away from skin |
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes |
2 tablespoons fresh rosemary leaves, chopped |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 450 degrees F.
2. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
3. Place potatoes on center rack of oven and roast 20 minutes, until just tender.
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