Tuesday Thyme: Roasted Potatoes

Roasted Potatoes with Garlic and Rosemary
serves 5

3 lbs. red bliss potatoes
1/4 c. olive oil
3 garlic cloves, bruised
1 T. fresh rosemary leaves
1 1/2 t. salt
1 t. black pepper, freshly ground

1. Peel the potatoes, if desired, quarter them
2. Combine the oil, garlic, rosemary, salt, and pepper in a large bowl. Add the potatoes and toss until they are evenly coated. Transfer to a lightly oiled sheet pan.
3. Roast at 425 degrees, using a spatula to flip potatoes after 20 minutes. Continue roasting until golden brown and tender when pierced with the tip of a knife, about 20-25 minutes more. Serve immediately or hold hot for service.

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