Tuesday, April 28, 2009

Rosemary Roasted Potatoes

Ina strikes again- it's great knowing I can always rely on her to deliver simple yet delicious meals time and time again. I used her recipe to make a side dish for my Raspberry Balsamic Chicken. These potatoes were FABulous. The outside of the potatoes were slightly crispy (reminded me of french fries), the inside was soft and steamy, and the garlic and rosemary combination was wonderful. Since it uses minimal ingredients, ensure you use fresh garlic and rosemary (not the dried stuff). Nothing could be easier, and tastes better than any restaurant potatoes, in my opinion.

1-1/2 lbs red potatoes
1/8 cup olive oil
3/4 tsp kosher salt
1/2 tsp pepper
3 cloves of garlic, minced
2 Tbsp fresh rosemary, chopped

1. Preheat oven to 400 degrees. Line a large baking pan with foil (preferably heavy-duty strength).
2. Quarter the potatoes into bite-sized pieces.
3. Place the chopped potatoes into a large bowl (or gallon-size Ziploc bag). Add the remaining ingredients. Toss well to coat:

4. Place the potatoes onto the foil-lined pan in a single layer:

5. Bake for approx. 1 hour, until browned and crisp. Flip the potatoes twice during cooking.

Comment: The potatoes stuck to the foil, and it was a challenge trying to "flip" the potatoes midway through baking because of this. Next time, I will try using either the "Easy release" foil or parchment paper.

Source: Ina Garten


Sara said...

I've made these before and they are so good! I find mixing all the ingredients in a ziplock bag works great!

Joelen said...

I've made these as well and they are delicious!

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