Recipe: Rosemary Garlic Roasted Potatoes

I have a love/hate relationship with potatoes.  I don't like boilded potatoes, potato salad, mashed potatoes, baked potatoes, potatoes au gratin, or even scalloped potatoes. However, I like fries and roasted potato wedges.  (I think I notice the trend, I'm a three year old when it comes to potatoes.)  With all that said, here is on of my favorite ways to have potatoes.


What you need:

4 cloves of garlic

1 sprig rosemary

1/2 teaspoon seasalt

1/4 cup extra virgin olive

1/2 teaspoon crushed red peppers (feel free to eliminate or use less)

1/4 cup grated parmesan

About 2 pounds small  potatoes (for this I used small organic golden potatoes)

Heat oven to 400 degrees. Peel and mince garlic and add to a large bowl. Remove leaves from rosmary sprig, mince and add to bowl. Add crushed red peppers, salt and olive oil to the bowl mix and set aside.

Rinse and cut potatoes in quarters. Add potatoes to bowl and coat with mixture.

Pour the potatoes on a baking sheet and bake until golden brown.  I opened my oven at about the 15 minute mark and shook the baking sheet and flipped the pototoes. Once potatoes are done, remove from oven and sprinkle with parmesan.

Serve immediately!

Until next time...

Posted on December 20, 2012 and filed under Recipe.