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Epicurious

Oven-Roasted Red Potatoes with Rosemary and Garlic

Recipe information

  • Yield

    serves 6

Ingredients

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4-6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preparation

  1. Pare a narrow strip of peel from the middle of each potato. 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 at 350 degrees until the 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.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSouthernAmericanRed Skin PotatoPotatoRoot VegetableVegetableGarlicRosemaryHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasyRoastCookbooks
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