Roasted Broccoli & Shallots
Active: 10 minutes
Total: 30 minutes
Roasted Rosemary Potatoes
Active Time: 5 minutes Total Time: 45 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 1 clove garlic, smashed and peeled
- 2 pounds red potatoes, scrubbed (about 8 medium)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary leaves (about 2 sprigs)
Instructions
Heat the oven (with oven rack in the middle) to 425°F.
Rub a rimmed sheet pan with the smashed garlic then discard. Quarter the potatoes. On the sheet pan, toss together the potatoes, oil, salt and pepper (12 turns on pepper mill) and arrange cut-side down. Roast for 25 to 30 minutes until they are golden brown on their undersides and release easily from the pan. Sprinkle with the rosemary. Using a spatula, turn the potatoes and continue to roast until tender, 10 to 15 minutes more.
step by step
/01/
Heat the oven (with oven rack in the middle) to 425°F.
/02/
Smash 1 clove garlic.
/03/
Peel.
/04/
Rub a rimmed sheet pan with the smashed garlic then discard.
/05/
Cut 2 pounds (about 8 medium) red potatoes into quarters. Place on the sheet pan.
/06/
Drizzle with 3 tablespoons olive oil.
/07/
Season with ½ teaspoon kosher salt.
/08/
Season with ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).
/09/
Toss and arrange the potatoes cut-side down.
/010/
Roast potatoes for 25 to 30 minutes until golden brown and release easily from the pan. Pull rosemary leaves from the sprig (gently pull in opposite direction.)
/011/
Sprinkle the rosemary over the potatoes.
/012/
Using a spatula, turn the potatoes so the other cut-side is facing down and continue to roast until the potatoes are tender, 10 to 15 minutes more.
/013/
Enjoy
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-rosemary-potatoes
