How to make it

  • Pare a narrow strip of peel from the middle of each potato – this is completely optional, but it gives the dish additional visual interest. 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 until potatoes are tender when tested with the tip of a knife. Serve hot.
  • This is really good with rosemary roasted chicken – just mix up a marinade with some more olive oil, garlic, rosemary, and a little white wine vinegar. Marinate chicken pieces 20 minutes – 2 hours and grill in a skillet.

Reviews & Comments 3

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    " It was excellent "
    windy1950 ate it and said...
    One of my fave potato dishes ;-) ^5
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    " It was excellent "
    cathyp ate it and said...
    Sounds great. Thanks!
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  • jenniferbyrdez 12 years ago
    Very nice. Thank you.
    Was this review helpful? Yes Flag

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