Saturday, April 23, 2011

Garlic Rosemary Roasted Potatoes

This is something that I originally ate at my Grandma's house and loved, and it's really a simple recipe.  Super easy, and super tasty.  And goes great with the chicken or lamb you decide to make from the recipe I am going to post next--great for an Easter feast for sure.  Or any other time of the year, for that matter.  Anywho, I hope you like them as much as I do.

Garlic Rosemary Roasted Potatoes

1 lb baby red potatoes, quartered
2 tbsp fresh rosemary, chopped
2 cloves garlic, peeled, smashed, and minced
4 tbsp olive oil
pinch each of salt and pepper

Preheat oven to 425 degrees.  In a medium to large bowl, mix together rosemary, garlic, salt, pepper, potatoes and oil until the potatoes are coated well.  Dump contents of bowl into a large baking dish (I usually use a 13x9 pan).  Spread it out so they don't overlap and they all have enough space to brown nicely.   Bake for about 25 minutes, or until the potatoes are golden brown, whichever comes first.   Make sure to let them rest for a bit before you pop the delicious bites of potato in your mouth, because if you aren't careful, you'll burn your mouth.

Serve with lamb, chicken, steak, whatever you like.  And a veggie of course...because a meal isn't complete without a good veggie.  Stay tuned for a great veggie recipe I plan to make next for Easter dinner....

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