Thursday, January 10, 2008
Oven Roasted Red Potatoes with Rosemary & Garlic
***This is just a simple side dish that I make often. I served it tonight with some of the left-over pork chops stuffed with sun-dried tomatoes and spinach. I also served garlic breadsticks with grapeseed oil and mixed spices/herbs for dipping. Yum-o!***
1 1/2 pounds small new red potatoes (about 15), chopped
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.
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.
Source: Paula Deen - Paula's Home Cooking