Sunday, October 18, 2009
This is a Paula Dean recipe. It is a fun change for red potatoes!
Preheat oven to 350 degrees F.
1/4 c. extra virgin olive oil
4 to 6 cloves garlic crushed
1 T. fresh or 1 t. dried rosemary
Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!
The only way I now alter the recipe if I quarter the potatoes for faster cooking time. When quartered it takes about 35 minutes in the oven. If you choose not to quarter them I would plan close to an hour for cook time.