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My favorite recipes have a few things in common: simple ingredients, few steps, and great flavors. This incredibly easy recipe adapted from Recipes by Susan Spungen definitely fits the bill. Plus, it’s a good way to use up fresh rosemary left over from this LEMON HERB CHICKEN recipe. I love that it works as both a nice side dish to a more elegant meal and as a French fry alternative when paired with sandwiches. You know, kind of that dress it up/dress it down thing 🙂

Ingredients: serves 6

  • 2 1/2 lbs small potatoes (I use Yukon golds because I think they have more flavor)
  • 6 – 10 unpeeled garlic cloves
  • 4 tablespoons extra virgin olive oil (EVOO)
  • 1/8 cup fresh rosemary leaves
  • 1/2 teaspoon salt, plus more for sprinkling
  • Black pepper

  • Preheat oven to 425.
  • Cut potatoes into about 1 inch pieces, and place in a dish. The original recipe recommends using an aluminum baking pan, but since I don’t have one, I used a glass dish.
  • Add EVOO, garlic, rosemary, salt, and pepper, and toss to coat.
  • Arrange potatoes with one of the cut sides down.

  • Bake for about 30 minutes.
  • Toss potatoes – or use a metal spatula to flip them so the other side can brown – and bake for about 30 more minutes.
  • Sprinkle with a little salt, and serve immediately.
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