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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Red Potatoes Recipe

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This recipe for Roasted Red Potatoes is from Harbarger-Kirkpatrick-Ramirez-Slater 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:  
1 & 1/2 lbs. small new red potatoes
3 Tbsp. Olive Oil
1 Tbsp. Chopped fresh rosemary
1/8 tsp. sugar
1 Tbsp. Balsamic vinegar
1/2 tsp. Sea Salt, ground
Pinch ground cayenne pepper (optional)
Directions:
Directions:
1. In a large deep saucepan, cover potatoes with water, bring to a boil, then reduce to a simmer for 25-30 minutes.

2. Remove potatoes and as soon as cool enough to handle them, cut into quarters.

3. Lay potatoes in a single layer of a shallow baking pan or cookie sheet. Pre-heat over to 425 degrees F.

4. In a bowl, whisk together: Oil, Rosemary, Sugar, Balsamic Vinegar and Cayenne pepper (optional).

5. Drizzle dressing over potatoes so they are well covered. Sprinkle with salt.

* You can gently stir potatoes a bit to distribute sauce, but be careful not to break them. *

6. Bake in oven for 20-22 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
Kate found this recipe in the December, 2009 issue of Glamour and it was an instant favorite. Jimmy would clean up any remaining bites!

 

 

 

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