Roasted Potatoes With Rosemary and Sea Salt

Bev's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 8 ounces red potatoes , each cut into 6 wedges
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon sea salt or ½ teaspoon other coarse salt
• ½ teaspoon ground black pepper
• 3 garlic cloves , minced
• 1 ½ teaspoons chopped fresh rosemary

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.

Reviews

[Evie*]

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.

[najwa]

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

[Derf]

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!!