Categories: Vegetables- Potatoes

Ingredients

• 6 cloves garlic
• 2 sprigs rosemary
• 1/2 cup (1 stick) butter3 lb. small red potatoes
• 3 lbs. small, thin-skinned russet potatoes
• Kosher salt and freshly ground pepper, to taste
• 2 Tbsp. minced fresh parsley

Directions

1. Preheat oven to 400 degrees.
2. Finely mince garlic and rosemary leaves (strip leaves off stem).
3. Melt butter in small skillet over medium heat, then add rosemary and garlic. Reduce heat to low and simmer 10 minutes.
4. Arrange potatoes on baking sheets and toss with butter mixture.
5. Roast 35-45 minutes, until tender and golden brown.
6. Arrange on large platter. Add salt and pepper. Sprinkle with parsley.

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