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Epicurious

Oven-Roasted Red Potatoes with Rosemary and Garlic

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

  1. 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
TagsGarlicRoot VegetableVegetableRed Skin PotatoPotatoRosemaryHerbs & SpicesSideDinnerVegetarianVeganNut FreeGluten FreeEasy5 Ingredients or FewerRoastCookbooks
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