I make these all the time - they are so easy, low fat (except for the olive oil) and great for kids! It also helps that I have a rosemary bush growing in the backyard and I can just run out and grab my fresh herbs. (Sidenote: rosemary is a year round shrub and its SO easy to grow and take care of. I highly recommend buying one and putting it your yard next spring and you'll have fresh rosemary for all the years to come!)
Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions:
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
Tips:
-Most of the time I only use 1T of rosemary and they still turn out great
-Regular russet potatoes get the crispiest on the outside, red potatoes get softer
-They are usually done in about 45 mins versus the 1 hr stated, although I guess another 15 mins would just make them crispier
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