Saturday, March 26, 2011

Roasted Garlic & Rosemary Potatoes

These were awesome. Easy, fast and delicious! Enjoy!

Roasted Garlic and Rosemary Potatoes

*Makes about 6 servings

2 lbs. red potatoes (4-5 large), unpeeled
2 garlic cloves, minced
¼ C. fresh grated parmesan cheese
1 Tbsp. dried rosemary, crushed
¼ tsp. salt
¼ C. olive oil

Preheat oven to 450 F. Cut potatoes in half lengthwise; cut each half into 4 wedges, each about 1 inch wide. Place wedges in a large bowl. Add minced garlic to potatoes. Sprinkle with cheese, rosemary and salt. Drizzle potatoes with oil tossing to coat evenly. Stir well. Spread potatoes in single layer over bottom of pan (I use a stoneware pan, but you can use any flat baking sheet with a lip). Bake at 450 for 10 minutes. Turn potatoes. Continue baking 10-15 minutes or until light golden brown and tender.

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