Categories: Potatoes, Side Dish

Ingredients

• 2 lbs red potatoes, unpeeled and cut in large chunks
• 1/4 cup olive oil
• 5 garlic cloves, smashed
• 1 tablespoon fresh rosemary, chopped
• salt and pepper, to taste

Directions

1. In a saucepan large enough to hold all of the potato chunks, bring water to a boil.

2. Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
3. In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
4. Drain the potatoes well, and add to the oil and garlic mixture.
5. Mix gently, but thoroughly.
6. Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.

7. reheat oven to 450.

8. Place potato mixture in a roasting pan.
9. Bake for 20 minutes.
10. Toss potatoes with a spatula.
11. Return to the oven for 10 more minutes until cooked through and golden brown.
12. Check seasonings, and add more salt or pepper as needed.
13. Serve immediately.

Email to a friend | Print this recipe | Back