Wednesday, July 27, 2011

Garlic Rosemary Potatoes

Rosemary is one of my favorite spices. I always have the dried version on hand, but fresh rosemary is such a treat! If they have specials on fresh herbs at the grocery store, I usually grab this one. These potatoes are great for pretty much any meal, but especially with anything grilled. Actually, I think they would be a perfect match with this Rosemary Ranch Chicken. :) Yummm.

Also, this is more of an idea than an exact recipe. Add your favorite herbs and spices or whatever you have on hand.

P.S. What's more fun that placing all your ingredients in a bag and shaking it up?

Garlic Rosemary Potatoes
  • A couple handfuls of small gold potatoes (4-5 per person)
  • a couple cloves of garlic, minced
  • a couple TBSP of olive oil
  • Fresh rosemary, chopped
  • salt and pepper to taste
  • a little garlic powder

Preheat oven to 375. Spray a pan/tray so your potatoes won't stick. Slice potatoes into bite sized pieces (I quartered them). The bigger the pieces, the longer it will take to cook. 

Place all ingredients in a large plastic bag and shake to coat evenly.  

Place potatoes in even layer in baking dish and bake about 30 minutes, flipping potatoes with spatula halfway through to bake evenly. 

When they are done, fork can easily be inserted into center of a potato. Broil for 5 minutes until edges are crispy.


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