Rosemary Potatoes
Servings
2Serving size
about 1 cup potatoesThis recipe can easily be multiplied but you will need to use multiple pans. If the pan is too crowded the potatoes will steam instead of roasting. Leftovers are fair – reheated potatoes will not be as crispy.
Ingredients
| 3 quart Water |
| 12 ounces Red potatoes |
| 1 tsp.. Unsalted butter |
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 2 tsp. Dried rosemary |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.
Place potatoes in a roasting pan large enough so that they are not crowded.
Put the butter and olive oil on top and sprinkle the garlic, rosemary, salt and pepper over the potatoes.
Place the pan in the oven and roast for about 25 -30 minutes. As soon as the butter has melted stir the potatoes and then stir them gently about every five minutes.
They are done when they are slightly crisp on the outside (about 20 - 25 minutes).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Rosemary and potatoes are just made for each other. This is a quick and easy fresh recipe. If you’re really in a hurry, place the potatoes in the microwave for 1 minute on high. Turn them and then microwave on high for a second minute. Remove and let cool for a minute or so. Cut into chunks and then proceed with the third step, putting the potatoes in the roasting pan with the other ingredients.