Monday, February 15, 2010

Roasted New Potatoes

While researching recipes for our Harmonious Pairings dinner, A came across a blog, Simply Recipes with fantastic food photos. She sent the link to me because food photography is not one of my fortes.

While I was admiring the photography, I also checked out the recipes. This one caught my eye. Potatoes roasted with a little olive oil and some herbs sounded better and healthier than French fries. And because it can be made with either red or yellow potatoes, it was perfect for our Valentine’s Day dinner.

I used red potatoes, of course, and substituted dried rosemary for the fresh which is quite pricey. I haven’t succeeded in keeping a rosemary plant alive year round yet.

This recipe was simple to make and tasted delicious. And it was perfect for our dinner because rosemary and potatoes are a harmonious pairing.

Verdict: Yum!! This one’s a keeper!!

Roasted New Potatoes
(source: Simply Recipes)

1 ½ lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
¼ teaspoon salt
Pepper to taste

Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Serves 4-6

Recycle: olive oil bottle

Compost: garlic skins

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