Oven Roasted Potatoes
2 lbs. small unpeeled red potatoes, cut into wedges
2-3 T olive or vegetable oil
2 garlic cloves, minced
1 T chopped fresh rosemary or 1 t dried rosemary, crushed
1/2 t salt
1/4 t pepper
Place potatoes in an ungreased 9x13 inch baking pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake, uncovered, at 450 degrees for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yield: 6-8 servings.
* I almost always use more oil than it calls for and for me, it takes a little longer to cook. So just keep checking it. :)
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2 comments:
I/we LOVE these kind of potatoes! They're really good with the spices and they look like they could be a dish off of a food channel show!
Try adding parmesan cheese. It's really good!!
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