Roasted Baby Potatoes with Rosemary (Rachael Ray)
By Venzie
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Ingredients
- 2 pounds small potatoes, baby Yukon gold or red skin potatoes
- 6 cloves garlic, cracked away from skin
- 2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
- 2 tablespoons fresh rosemary leaves, chopped
- Salt and freshly ground black pepper
Details
Adapted from circulon.com
Preparation
Step 1
Prep 10 min Inactive Prep-- Cook 20 min Total:30 min
Preheat oven to 450 degrees F.
Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
Place potatoes on center rack of oven and roast 20 minutes, until just tender.
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