Remember when I gave you the recipe for roasted potatoes? I mentioned that I would pass along other varieties, so I’m living up to that promise today! These have SO much flavor. This recipe just amps up the flavor because of the rosemary and garlic! This is, without a doubt, one of my most favorite ways to cook potatoes (as if ATK would ever let me down, right?!). They compliment so many main courses, so get those potatoes roastin’!
Roasted Rosemary & Garlic Red Potatoes
Adapted from “The America’s Test Kitchen Family Cookbook”
1.5 pounds red potatoes (about 4 medium), scrubbed and cut into ¾-inch wedges
1 tablespoons olive oil
Salt & pepper
2 tablespoons fresh rosemary, minced
1-2 garlic cloves, minced to a paste
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Toss the potatoes with the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange the potatoes cut-side down in a single layer on a large rimmed baking sheet and cover tightly with foil. Roast for 20 minutes.
Remove the foil and continue to roast until the bottoms of the potatoes are crusty and golden, about 15 minutes. Flip the potatoes and continue to roast until crusty and golden brown on both sides, about 8 minutes longer.
Sprinkle rosemary over the potatoes during the final 3 minutes of roasting. Toss the roasted potatoes with garlic before serving.
Nutritional Information (Per Serving)
Fat: 3.7g (0.5g = Sat.)