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Oven Roasted Potatoes
You can almost smell the delicious aroma of the potatoes and rosemary as you read through the ingredients.
INGREDIENTS
- 2 pounds potatoes (red or white with skins intact)
- 2 tablespoons olive oil
- 2 tablespoons rosemary (fresh minced leaves)
- 1 teaspoon garlic (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
METHOD
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Preheat the oven to 425F.
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Wash the potatoes and allow them to dry. You do not need to peel the potatoes, but you may wish to cut out the eyes or any surface blemishes.
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Baby potatoes may be left whole, but large potatoes should be cut into 2-inch pieces.
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Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, garlic, salt, and pepper.
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Toss the potatoes with a large spoon until the potatoes are coated with the oil and seasonings. Roast the potatoes uncovered for 45 minutes to one hour. Turn the potatoes occasionally during the cooking time. The potatoes are done when the flesh is soft and easily pierced with a fork.