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Rosemary and Garlic Roasted Potatoes

January 23, 2008

I like to make this with multiple colors of potatoes if I can use them; otherwise, red potatoes are best.

Rosemary Roasted Potatoes


2 lb small potatoes (small red new potatoes work well)
2-3 tbsp extra virgin olive oil
1 tbsp fresh rosemary
6 garlic cloves, peeled
1 tsp kosher salt
1/2 tsp freshly ground black pepper


Preheat the oven to 425. Depending on the size of the potatoes, either halve them (for small red new potatoes) or cut them into wedges (for larger potatoes). Place them in a bowl with the olive oil, fresh rosemary, whole garlic cloves, kosher salt and pepper. Toss to combine and coat, and turn out onto a baking sheet.

Roast for about 30-40 minutes, stirring after about 20 minutes. When they’re done, you can toss with another bit of fresh rosemary for some fresh green color, if you wish.

Serves 4.

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