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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rosemary Roasted Potato's Recipe

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This recipe for Rosemary Roasted Potato's is from GEBC Mothers of Preschoolers 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ pounds small red or white potatoes (or a mixture)
1/8 cup olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp minced garlic (3 cloves)
2 tbsp minced fresh rosemary leaves
Directions:
Directions:
Preheat oven to 400
Cut the potatoes in half or quartered and place in a bowl.

Toss potatoes with olive oil, salt, pepper, garlic and rosemary until well coated.

Place the potatoes on a baking sheet and spread out into an even layer.

Roast in the oven for at least 1 hour, or until browned and crisp.

Flip twice during cooking to ensure even browning.

Remove from oven, season to taste and serve.

 

 

 

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