Roasted Potatoes With Rosemary and Sea Salt

Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe came from Bon Appetit Magazine, February, 2002.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Toss potatoes with oil, salt and pepper in medium bowl to coat.
  3. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  4. Add garlic and rosemary to potatoes; toss.
  5. Roast until potatoes are just tender, about 10 minutes.
  6. Transfer to plate; serve.
  7. Makes 2 servings.
Most Helpful

Ive found another winner! Loved these potatoes, everything about them, from the aroma whilst cooking to the flavours whilst munching. I used fresh rosemary, (lucky enough to have some in the garden,) and used garlic from a jar. Very tasty, thanks for posting Bev.

Evie* August 26, 2002

This was really good! I used dried rosemary as well .. My husband is not a big fan of red potatoes but he loved it!!

najwa April 12, 2002

Bev, these potatoes are really exceptional!!Other than having to use dried rosemary (no fresh around right now), I didn't change a thing! They were wonderfully crispy brown on the outside and soft inside. While they were cooking, DH came into the kitchen and asked what was I cooking, that smelled so good. Thanks for sharing a good one Bev!!

Derf April 01, 2002