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roasted potatoes with garlic & rosemary

These potatoes are my go-to side dish because not only are they easy to prepare but complement many different types of proteins- chicken, beef and fish.

Many recipes require you to boil the potatoes first and then roast in the oven.  Here, the potatoes are roasted for an hour in a hot oven and the results are perfect with very little fuss.

roasted potatoes with garlic & rosemary

These potatoes are my go-to side dish because not only are they easy to prepare but complement many different types of proteins- chicken, beef and fish.

Many recipes require you to boil the potatoes first and then roast in the oven.  Here, the potatoes are roasted for an hour in a hot oven and the results are perfect with very little fuss.

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Ingredients

Recipe serves: 6-8
2 pounds baby potatoes, yellow or medley of colors
1 whole head of garlic
2 sprigs of fresh rosemary
1/3 cup olive oil
1/2 tablespoon salt
1 head of escarole to serve
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thoughts&stories

The high cooking temperature assures potatoes that are perfectly crispy.  And the whole pieces of garlic are delicious to eat with the skins but you can always push them off to the side.

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roasted potatoes with garlic & rosemary
  • time
    1 hour 15 minutes
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat oven to 425F (220C).

2
Done

Cut baby potatoes in half, you want them all about the same size. If you have a few larger potatoes, cut them in quarters. Place potatoes in large mixing bowl.

3
Done

Separate cloves of garlic, peel the flaky outer layer of the skin but you can leave on most of the skin. Using side of knife, gently mash down on each piece of garlic- just to release a little of the flavor.

4
Done

Add the whole garlic pieces to the potatoes.

5
Done

Remove needles from the rosemary sprigs and toss in with garlic and potatoes.

6
Done

Add salt, toss and then add olive oil, toss again together well.

7
Done

Pour out into a large baking or roasting pan in a single layer.

8
Done

Place in oven for one hour, yet check and mix around after 30 minutes to assure even cooking of all the lovely potatoes.

9
Done

Clean and place escarole on a large serving platter.

10
Done

Remove potatoes from the oven, taste and add more salt if necessary.

11
Done

Place potatoes neatly on the escarole leaves and serve family style.