Tuesday, June 7, 2011
Rosemary Roasted Potatoes
yield: 6 Servings
1 1/4 pounds red bliss potatoes
1 fluid ounce olive oil
1 teaspoon garlic, minced
1 tablespoon rosemary leaves, minced
1 teaspoon sea salt, to taste
1/2 teaspoon white pepper, to taste
1. Using a potato brush, scrub the potatoes and dry them thoroughly. Cut the potatoes into quarters.
2. Simmer the potatoes and hot water until just soft. Drain and reserve.
3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss the potatoes in this mixture until they are evenly coated.
4. Bake the potatoes in a 375° oven until they are tender, and can easily be pierced with a fork. Serve while hot.