Recipe

Ukiah Potatoes Roasted With Rosemary And Sea Salt Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 8 months ago Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap. Prep:10m Cook:30m Servings:2	Darbar
	rosemary potatoes

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Ingredients

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon coarse sea salt or other coarse salt

1/2 teaspoon ground black pepper

3 large garlic cloves, minced

1 1/2 teaspoons chopped fresh rosemary

*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Directions

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

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Comments

frankieanne 2 years, 8 months ago said:
These smelled fanstastic while they cooked. Came out nice and crispy (my favorite!) with just enough salt. Delicious with your Pan-Roasted Chicken. Thank you! ;-)

chefmeow 2 years, 8 months ago said:
I too made these and they are devine. Thanks for sharing.