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"Those who forget the pasta are condemned to reheat it."--Unknown

Perfect Roasted Potatoes Recipe

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This recipe for Perfect Roasted Potatoes is from Our Family Recipes, 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 lb. mini creamer or fingerling potatoes
2 sprigs fresh rosemary
2 Tbsp extra-virgin olive oil
Salt and pepper

Directions:
Directions:
Preheat the oven to 425ºF.

Halve the potatoes. Finely chop the rosemary leaves.

On a baking sheet, toss the potatoes with the rosemary, olive oil, salt, and pepper. Arrange cut-side down in a single layer, being sure to space apart. If necessary, use 2 baking sheets or work in batches--space is the key to crispy potatoes!

Roast until the cut sides are golden brown and the potatoes are tender, 18-20 minutes. Season with salt and serve hot.

VARIATIONS

ROASTED POTATOES WITH WILTED SPINACH: For extra color and nutrients, toss the hot potatoes right out of the oven with 3 cups baby spinach just until wilted. Add 1 more Tbsp olive oil if needed.

PARMESAN-CRUSTED POTATOES: After halving the potatoes, spread the cut sides with 2 Tbsp Dijon mustard and sprinkle with ¼ cup grated Parmesan cheese. Before putting the potatoes on the baking sheet, drizzle the baking sheet with ½ Tbsp extra-virgin olive oil. Instead of tossing the potatoes, arrange them cut-side down in a single layer. Sprinkle with the rosemary and salt and pepper. Drizzle with 3 Tbsp olive oil. Roast as directed.

Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
From "Plated" by Elana Karp and Suzanne Dumaine.

 

 

 

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