Simple Roasted Potatoes

Choosing red skinned potatoes makes this dish even easier, because all they need is a quick scrubbing -- no peeling required!
  • 2 lbs. red-skinned potatoes
  • 1/4 c. olive oil
  • 1 T. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed dried rosemary
  • 2 cloves garlic, minced

Preheat the oven to 425 degrees.

Wash and scrub the potatoes. Cut each potato into bite-sized pieces. Place the potatoes in a large resealable plastic bag.

In a small bowl, combine the remaining ingredients. Stir to combine. Add the oil mixture to the potatoes, seal the bag and toss well to coat. Pour the contents of the bag into a 9x13-inch baking pan.

Roast the potatoes in the preheated oven for 20 minutes. Remove the potatoes, stir them and return them to the oven for another 20 minutes. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 50 minutes
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