Name: Roast Potatoes With Garlic and Rosemary
Yield: 6–8 servings
Ingredients: 3 pounds red rose potatoes; 3 tablespoons olive oil; 2 garlic cloves, minced; 2 teaspoons dried rosemary, crushed slightly; Salt and pepper, to taste; 1 tablespoon butter

6–8 servings Source yield

Ingredients

3 pounds red rose potatoes
3 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary, crushed slightly
Salt and pepper, to taste
1 tablespoon butter

Make it step by step

Preheat oven to 400 degrees. Cut potatoes into quarters or small, bite-sized pieces. Place on a large, parchment-lined rimmed baking pan.
Drizzle olive oil over potatoes. Add garlic, rosemary, salt and pepper (don’t overdo it; you can always add more after roasting). Using your hands, toss potatoes to coat in olive oil and to distribute garlic and rosemary.
Dot potatoes with small pinches of butter.
Place baking pan in oven and roast for 25 to 35 minutes, or until potatoes are tender and browned. (I actually like them really browned, so I leave them in there for about 10 to 15 minutes more). Season with salt and pepper, if needed.

Nutrition and portions

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Recipe source

Adapted from Foodista by Cynthia Furey, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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