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Oven Roasted Red Potatoes with Rosemary and Garlic

By Paula Deen

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Oven Roasted Red Potatoes with Rosemary and Garlic Recipe
8 reviews • 0 questions

Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5

Ingredients

  • 1 1/2 lbs small (about 15) scrubbed and dried new red potatoes
  • 1/4 cup extra virgin olive oil
  • 4 to 6 cloves garlic
  • 1 tablespoon or 1 teaspoon dried rosemary fresh rosemary
  • kosher salt
  • pepper

Directions

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. Then season vegetables with kosher salt and pepper. Transfer the potatoes to a shallow baking pan and roast at 350 °F until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

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Reviews (8)Questions (0)

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Sharon

January 28, 2015
it was very good August Riola

June 28, 2013
I am a life long fan and always will be. Have all your books and love your recipes. Stay strong and God bless you. BH

sue

January 19, 2013
1 1/2 pound of red potatoes ended up being about 5 potatoes. not fifteen. I weighed it. It took over one hour to cook. You may want to partially microwave them to speed it up, or just be prepared to have it cook a long long time. I didnt have enough garlic cloves so used garlic powder. I used fresh rosemary. It came out good, but next time I would partially cook the potatoes in microwave. Oh, and it is a good idea to flip the potatoes a few times to have them brown better.

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