Rosemary Roasted Red Potatoes
This easy side dish makes a great accompaniment to roasted poultry and grilled meats. Feel free to adjust the amount of seasoning in this dish, but be aware that pepper has a tendency to burn- I recommend seasoning with pepper to taste after the potatoes come out of the oven to prevent any burnt flavor from developing.
Ingredients:
- 2 lbs. red potatoes, unpeeled and quartered
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Method:
Combine all ingredients in large heavy-duty Ziploc bag or large bowl. Seal bag, shake well to coat. Arrange potatoes in a well greased 13” x 9” x 2” baking dish. Bake, uncovered, at 450 degrees for 40 minutes or until potatoes are tender, stirring occasionally.
Makes 6 servings.