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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Rosemary Potatoes Recipe

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This recipe for Roasted Rosemary Potatoes is from The Pieper Family Cookbook , 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:  
3 lbs. small red new potatoes
2 (or more) cloves garlic, peeled and cut in slivers)
2 T. olive oil
1/4 tsp. salt
Freshly ground black pepper to taste
1 T. chopped rosemary leaves
Directions:
Directions:
Scrub the potatoes and pat dry. (If potatoes are as big as ping-pong ball, cut into halves or fourths) Place potatoes in a large baking dish or roasting pan (I spray with Pam first so they don't stick.) Combine with the garlic, olive oil, salt and pepper, stirring to coat the potatoes with the oil. Roast the potatoes in a preheated 400º oven for at least 30 minutes. (I roast up to 60 minutes for crispier results.) Add the rosemary during the last 10 minutes of cooking time.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can omit the rosemary and the potatoes still taste great. Don't be afraid to add more garlic and pepper!

 

 

 

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