• 6servings
  • 5minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small new red potato es (about 15), scrubbed and dried (or you can cut up a regular red potato)

  2. 1/4 cup extra-virgin olive oil

  3. 4 to 6 cloves garlic , crushed

  4. 1 tablespoon fresh or 1 teaspoon dried rosemary

  5. 1 tablespoon kosher salt

Instructions Jump to Ingredients ↑

  1. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, salt and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.


Send feedback