Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Rosemary Roasted Potatoes
1-1/2 lbs red potatoes, cut into 1/2-inch chunks
2 T olive oil
3 cloves garlic, minced
6-inch sprig fresh rosemary, stem removed, leaves chopped
Coarse salt
Freshly ground pepper
Put the potatoes in a medium saucepan, cover with water, and boil for 10 minutes. Drain.
Meanwhile, preheat the oven to 400 F. Toss the potatoes with the oil, garlic, and rosemary. Sprinkle with salt and pepper.
Spread the potatoes in a large roasting pan in one layer. Do not crowd them, or they’ll end up steamed instead of roasted. Roast for about a half hour, stirring occasionally, until they are very brown and crispy.
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One Response to “Rosemary Roasted Potatoes”
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March 4th, 2007 at 1:34 am
Don’t use dried rosemary. We used to get off the boats and go into town for breakfast every Sunday morning. We stopped at a “fusion” restaurant and were served Rosemary Potatoes as a side. Bobby Penn looked at the roasted potatoes and then at the counterman. “What are these sticks in my potatoes?” Dried rosemary. If you like eating sticks with your potatoes, use dried rosemary.