Rosemary Roasted Potatoes (Ina Garten) |
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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 3 |
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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:
1. Preheat the oven to 400 degrees F.
2. 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.
3. Remove the potatoes from the oven, season to taste, and serve.
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