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We have been roasting these potatoes and variations thereof, for a long time! They are simple, quick to make & are a delicious accompaniment to so many menus; including various meats, chicken or for brunch with eggs & sausages. My husband makes the best ones! To change things up, you can omit the rosemary and throw in a couple of bay leaves.
8 Servings
16 red skinned potatoes or other new potatoes, approximately 2” in diameter
4 – 6 Tbsp. EVO
Salt & freshly ground black pepper to taste
1 – 5” long branch of fresh rosemary, needles removed from stem & chopped
1 large clove garlic and/or thick slices of onion
Preheat oven to 400 – 425 F. Oil or spray with cooking spray, a large ovenproof glass or ceramic baking dish. Cut the potatoes into quarters; add to the dish; drizzle with EVO; sprinkle with the rosemary, salt & pepper to taste. Place in the oven for 20 minutes. Gently lift & turn the potatoes & return to the oven. Bake for approximately another 20 minutes, until crisp & golden brown.
