Oven-Roasted Red Potatoes with Rosemary and Garlic

Name: Oven-Roasted Red Potatoes with Rosemary and Garlic
Yield: serves 6
Ingredients: 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried; 1/4 cup extra-virgin olive oil; 4–6 cloves garlic, crushed; 1 tablespoon fresh or 1 teaspoon dried rosemary

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

1/4 cup extra-virgin olive oil

4–6 cloves garlic, crushed

1 tablespoon fresh or 1 teaspoon dried rosemary

Preparation

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast at 350 degrees until the potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Paula Deen's Kitchen Classics