Roasted Rosemary Garlic Potatoes


There is something so incredibly pretty about vegetables roasted in a variety of colors. As a kid, I ate nothing but white potatoes; either russet or baking potatoes. There were no purple potatoes or even red potatoes. Fingerlings and baby potatoes were definitely not appearing on my plate either.

I have no idea why. I'm not sure if my mom thought they needed to be prepared differently or if they just weren't available in the grocery stores she frequented back then, but now I absolutely love to use all of the varieties of potatoes as often as I can.

Rosemary Roasted Garlic Potatoes
Source: Cookaholic Wife Creation
Servings: 6-8
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1 lb. red baby potatoes
1 lb. fingerling potatoes
1 lb. baby potatoes
3 tbsp. olive oil
1 head roasted garlic
3 sprigs fresh rosemary
1 tbsp. kosher salt
1 tsp. black pepper

1. Preheat oven to 425. Spray a large baking sheet (you may need 2 depending on the size) with non-stick cooking spray. (Or for easier cleanup, line with foil and spray with foil with nonstick.)
1. Rinse all the potatoes and slice in half or into quarters keeping them all roughly the same size.
3. Place the potatoes in a large bowl and toss with oil, salt and pepper. Spread the potatoes into an even layer on the baking sheet.
4. Arrange the roasted garlic and rosemary over the potatoes. Bake for 35-40 minutes or until potatoes are fork tender. Season to taste with additional salt and pepper if necessary.

The colors are never as vibrant and bold after cooking, so I chose to use the before-cooking pictures to share with you.

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