Tuesday, November 20, 2007

Oven Roasted Red Potatoes

Yes, another Paula Deen recipe. Well, I've made this before, but I like how she pares the strip in the center of the potato so that the flavor of the olive oil and rosemary will blossom into the potato (hey, I really sound like I know what I'm talking about, don't I?!) These are yummy!!

  • 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
  • 1/4 cup extra-virgin olive oil 4 to 6 cloves garlic, crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary


  1. Preheat the oven to 350 degrees F.
  2. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

No comments: