Rosemary and Garlic Roasted Potatoes
These potatoes go so well with just about anything all year long and are super easy! We tend to think of rosemary and potatoes as more Mediterranean and thyme with potatoes as more French. So, choose the wine according to the type of meal you are serving.
Rosemary and Garlic Roasted Potatoes
Start the olive oil mixture earlier in the day if you wish or just before cooking, the result is the same……delicious. We’ve also made this just as successfully on the barbeque in a tin foil pan, just watch your heat and cooking time. It may need to be adjusted.
Ingredients
- 1 lb (454 gr) baby potatoes, skin on
- 3 TBSP olive oil
- 1 TBSP (3 gr) finely diced fresh rosemary/ ½ TBSP dried
- ½ tsp minced garlic
- ½ tsp salt
- ½ tsp. pepper
Instructions
- Pre heat oven/grill to 400 and slice potatoes in half. Mix olive oil, rosemary, and garlic in a small dish.
- Slice potatoes in half. Place potatoes on the cooking sheet and toss with olive oil mixture, salt, and pepper.
- With tongs, turn potatoes cut side down and cook for 35 minutes. Shake cooking sheet occasionally. Remove potatoes with tongs to serving plate and leave any remaining olive oil on the cooking sheet.
- Adjust seasoning and serve.