An easy side dish all year long, roasted red potatoes with rosemary are easy and always satisfying. This recipe scales up and down easily, whether for two or for a crowd. Figure a half pound or about 225 grams per person. Don’t worry about leftovers, if there are any. They heat up nice the next day for dinner, tossed cold into salad or with eggs for breakfast.
1poundsmall to medium sized red potatoes225 grams, washed, dried and quartered
1tablespoonolive oil15 ml
1large clove garlicfinely chopped
1tablespoonfinely chopped fresh rosemary18 grams
A sprinkle of sea salt and ground black pepper
Pre-heat the oven to 375 degrees (190 C). Ready a metal rimmed baking sheet.
In a medium bowl, toss the potatoes and all ingredients together with your hands until well coated. Place on the baking sheet cut side down and roast until the skin is crisp and golden and the inside is tender when pierced with the tip of a sharp paring knife or skewer, about 25-35 minutes. Check them towards the end. Timing will depend on your ovens. When done, you may need a metal spatula to remove them from the baking sheet to serve.
Note – potatoes can be made ahead and heated on a metal baking sheet at 350 degrees until hot.
Recipe from Chef Sally Cameron of AFoodCentricLife.com