Friday, August 1, 2008

Oven Roasted Potatoes

These potatoes are part of my year round dinner rotation. They are tender, flavorful and popular with the kids (with ketchup of course). A great side with grilled meat or fish.

Oven Roasted Potatoes
7 medium size yukon gold potatoes, unpeeled
2-3 cloves of garlic, minced
1 tablespoon fresh rosemary, minced (optional)
extra virgin olive oil (about 1/4 cup)
kosher salt

Preheat oven to 350° degrees.

Chop potatoes into bite size pieces of roughly equal size. Arrange on a baking sheet. Add garlic and rosemary. Drizzle with olive oil and season liberally with salt and pepper. Toss to combine.

Roast until crisp and tender, about 1 hour and 15 minutes, stirring after the first half hour of cooking.

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