Ukiah Potatoes Roasted With Rosemary And Sea Salt
From darbar 17 years ago
- 30 minutes to make
- Serves 2
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.
Ingredients
- 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges shopping list
- 1 1/2 tablespoons extra-virgin olive oil shopping list
- 1/2 teaspoon coarse sea salt or other coarse salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 3 large garlic cloves, minced shopping list
- 1 1/2 teaspoons chopped fresh rosemary shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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frankieanne
in Somewhere loved it
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I too made these and they are devine. Thanks for sharing.
chefmeow
in Garland loved it
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" It was excellent "